There is nothing quite so satisfying as a warm bowl of chicken noodle soup. Unless, of course, it’s turkey noodle soup the day after Thanksgiving. This recipe is the perfect way to feed your overfed body now that the holiday gluttony has passed. It’s warm and hearty, but not overly thick or fattening. The flavors of root veggies–onions, carrots, celery–cook into the stock, creating a flavorful soup in no time at all. If you happen to have leftover gravy from yesterday’s feast, toss that into your pot for a kick of natural flavor and a touch of thickness to your broth. Delish!
- 1 tablespoon butter
- 2 cups carrots, peeled and diced
- 2 cups celery, chopped
- 1 onion, chopped
- 2 cups cooked turkey, chopped
- 10 cups chicken broth
- 2 cups egg noodles or mini egg noodles
- salt & pepper to taste
In a large pot, heat the butter over medium high heat, then add the onion and cook it until softened, about 5 minutes. Add the celery, carrots, and turkey. Pour the broth over all the veggies, add a teaspoon of salt, then cover the mixture and cook it until the carrots are very tender, about 15-20 minutes. Add noodles (if you have any extra thanksgiving gravy, feel free to dump that in now, too) and then bring the mixture to a boil again, and cook until the egg noodles are soft (about 10-12 minutes). Salt & Pepper to taste.
Simply Delicious Variations:
- For Turkey Cream Soup, omit the noodles and add 8 oz. cream cheese to the soup.
- For Turkey & Sausage Soup, add 1 cup cooked sausage and 1 can diced tomatoes to the soup.
- For Turkey Chowder, reduce the broth to 8 cups. Add 2 cups of corn, 1 can green chilis, to the soup. Omit the noodles then whisk 1/2 cup cornstarch into 2 cups of milk and add that to the final soup, heating until thickened
Serve immediately & enjoy!