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.
- 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)
- 2 tsp Cornstarch
- 0.5 cup Water
- 1 gal Water
- 2 tbsp Salt (Morton Coarse Kosher Salt)
- 1 lb Egg Noodles (16oz bag)
- Soup 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.
