Description
This Leftover Turkey Noodle Soup is bursting with flavor, easy to make, and perfect for using up holiday leftovers. A comforting dish that brings warmth and satisfaction to every bowl, it’s ideal for a quick dinner or heartwarming lunch.
Ingredients
Scale
- 2 tbsp olive oil
- 1 leftover turkey carcass
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh herbs (thyme, sage, parsley), chopped
- 2 dried bay leaves
- 1 tsp whole peppercorns
- 1 tsp kosher salt
- 8 cups water
- 2 cups egg noodles or pasta of choice
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 1 tsp additional salt, to taste
Instructions
- Prepare the stock by simmering turkey carcass, chopped veggies, and herbs in water for 3 hours.
- Strain the stock to remove solids.
- Sauté fresh chopped vegetables in oil.
- Add minced garlic and turkey to the sautéed veggies.
- Pour in the reserved stock and season.
- Cook egg noodles in the simmering stock until tender.
- Stir in fresh herbs before serving.
Notes
For gluten-free options, swap noodles with gluten-free pasta.
To enhance flavor, caramelize the veggies well.
Store leftovers in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg