Black Friday Turkey Noodle Soup

Besides making sandwiches, this is probably the best way to use leftover turkey meat. You probably saved one of the turkey breasts whole to carve for sandwiches. If you did and still have enough meat on the bird, pull it all off before you put it away and rough chop it into 1/2-inch chunks.

This recipe is a variation of the Chicken Noodle Soup, but a few things change. You can use whatever noodles you want. I use Egg noodles. I just like their flavor and texture. You could also use leftover macaroni noodles if you made extra while you were making Macaroni and Cheese or rice from your rice dishes.

Variations

Another way to serve this soup is with leftover Rice Pilaf, White Rice, or Roasted New Potatoes. It is a great way to use the leftovers deliciously and creatively.

You could even put in the leftover vegetables such as green beans, corn, asparagus, or carrots into your soup. Your choices are endless with whatever you cook on Thanksgiving.

Black Friday Turkey Noodle Soup

Victor

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Rest Time 10 minutes mins

Total Time 45 minutes mins

Course Brunch, dinner, Lunch, Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

Soup

• 4 oz Butter Grass fed, salted
• 2 cup Onions Chopped, frozen
• 2 lb Carrots Sliced, frozen OR leftover carrots
• 2 lb Celery Sliced
• 4 Sprig Thyme Fresh
• 1 gal Chicken Stock
• 2 lb Leftover Turkey Meat Pulled and chopped
• 1 tbsp Salt Morton Coarse Kosher Salt
• 0.5 tsp Black Pepper Ground
• 1 cup Turkey Gravy To thicken the soup

Cornstarch Slurry

• 2 tsp Cornstarch
• 0.5 cup Water

Noodles

• 1 gal Water
• 2 tbsp Salt Morton Coarse Kosher Salt
• 1 lb Egg Noodles 16oz bag

Get Recipe Ingredients

Instructions

 

• In a large pot, melt butter, and saute onions until translucent

  Add chicken stock, bring the stock to a boil, and reduce to a simmer.

  Add chopped celery, carrots, and thyme.

  In a separate pot, boil one gallon of water with 2 Tablespoons of salt.

  Cook 1 pound package of wide egg noodles to al dente.

  Drain and chill with cold water to stop the cooking process.

  When the celery and carrots are tender to your liking, and any leftover vegetables that you will be using.

  Add the gravy a little at a time until you get the viscosity and flavor you want.  It serves as a thickening and flavoring agent.

  Optional step:  Combine cornstarch with 1/2 C water, and mix thoroughly until starch is completely dissolved and a slurry is formed.  Bring broth to a boil, and add cornstarch slurry to the broth while stirring constantly for 3 minutes to cook the cornstarch and thicken the broth.

  Now, turn off the heat and add the turkey and noodles.  Stir to mix the soup.  

  Season with salt and pepper and/or more chicken base to taste.

  Serve immediately with toasted French bread or crackers, or toast slices of your French Bread Stuffing. 

  Keep warm on the stove in the pot so people can help themselves.  An enamel-coated cast iron pot works well for this.  It will hold heat for a long time without the stove flame or heat source.

Tried this recipe?Let us know how it was!