Thanksgiving can be overwhelming…especially if you were the host. Not only is there plenty of cleanup involved, but you’re usually left with quite a bit of leftovers. And if you’re me, another Thanksgiving feast after 3+ the previous week doesn’t sound the most appetizing.
Although I didn’t host Thanksgiving this year, I was given a few tupperwares full of leftovers. And since I’m all for using up what I have, I decided to make a modified turkey noodle soup with the turkey and some of the veggies I found in my fridge. It’s pretty hard to mess up Turkey Noodle Soup, and if you favor other veggies, you can add those, too! And believe me, even though I thought I couldn’t take one more bite of turkey, this recipe was different enough that I was able to enjoy the feast in a completely different way 🙂
Turkey Noodle Soup
- 1/2 white onion, chopped
- 1 T olive oil
- 3 cups chicken broth
- 2 stalks celery, chopped
- 2 large carrots, chopped
- Salt & pepper
- 1 1/2 cups egg noodles, uncooked
- 2 cups turkey, shredded
- Cook onion in hot oil over medium-high heat until soft. Add chicken broth, celery, carrots, and spices. Bring to boiling.
- Add egg noodles and cook until al dente (about 8 minutes). Add turkey. Reduce heat and simmer for 5 minutes until heated through. Ladle into bowls and serve.