Description
- Leftover turkey noodle soup turns extra holiday meat into a rich, cozy dish. Discover how to make, store, and reuse it safely and deliciously.
Ingredients
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For the Broth:
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14 cups water
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1 large onion, peeled
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2 celery stalks
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3 medium carrots, peeled
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½ teaspoon salt (adjust to taste)
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¼ teaspoon ground black pepper
For the Soup:
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2 to 3 cups chopped cooked turkey (white or dark meat)
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8 ounces dry egg noodles
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1 tablespoon low-sodium bouillon or broth seasoning
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¼ teaspoon salt (adjust to taste)
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¼ teaspoon ground black pepper
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1 tablespoon chopped fresh parsley (for garnish)
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Instructions
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In a large stockpot, combine water, onion, celery, and carrots. Season with salt and pepper. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 1.5 hours to develop a rich vegetable broth.
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Once done, remove the vegetables using a slotted spoon and set the carrots aside. Discard the onion and celery.
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Add the chopped turkey and dry egg noodles to the pot. Add a bit more water if necessary. Chop the cooked carrots into bite-sized pieces and return them to the pot.
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Stir in the bouillon or broth seasoning. Simmer the soup for about 8 minutes, or until the noodles are tender.
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Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45minutes
- Category: SOUPS
- Method: Stovetop simmering
- Cuisine: American