So....You have so much Thanksgiving Turkey leftover...what shall you do? Well, be thankful that I have THE BEST Turkey soup ever!! You must buy some crusty french bread or soft dinner rolls (Martins at any grocery store is our favorite) to go alongside this great soup!! Best part is: you have most ingredients in your kitchen already.
Turkey Soup with Egg Noodles and Vegetables
(I double the recipe)
2 teaspoons olive oil or vegetable oil
2 carrots, chopped
1 clove garlic, minced
1 stalk celery, chopped
3-4 cups leftover cooked turkey, shredded or cut up
2 to 3 bay leaves (I don't always use these and it's just fine)
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 black pepper
8 cups reduced- sodium chicken broth (I use organic regular broth)
6 ounces uncooked egg noodles
1 cup frozen peas
Heat oil in a large stock pot or dutch oven over medium heat. Add carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves. (I always add extra chicken broth to my liking of consistency. Its good to have extra broth when you heat the leftovers since the egg noodles soak a lot of it up!) I also add a little bit more Thyme. Just add your own special touch of ingredients to your liking--remember: soup is very versatile!
