How’s it going with those Thanksgiving leftovers at your house? We’ve sure eaten a LOT of leftover turkey and sweet potato casserole. The big slices of turkey went first to make delicious pressed sandwiches. Then the more medium chunks and slices went into pot pies. I’m looking into the container of turkey and seeing this:
That’s my cue that it’s time for soup! Unlike most of my soup “recipes” this is one recipe that I actually stick pretty close to. It is, after all, Turkey Soup, and everyone know what that’s supposed to taste like. So yes, I play this homemade turkey soup REALLY straight!
Classic Turkey Soup
- 2-3 c. leftover turkey, cut into bite-sized pieces (okay, just use up the rest of the turkey!)
- 1-2 c. leftover gravy (it doesn’t hurt to plan ahead to HAVE leftover gravy)
- 4 c. turkey stock (I TOLD you not to throw that carcass away!)
- 2 large onions, chopped
- 3 c. chopped celery
- 3 c. chopped carrots, finely sliced into little rounds
- 2 T. butter
- 1 T. olive oil
- 1 pkg. egg noodles
- 2 t. dried dill
- salt and pepper to taste
- 4 c. water
In a deep stock pot, start heating the stock, gravy, turkey and water.
Saute the onions, celery, and carrots until they’re tender and starting to turn golden brown. Add these to the soup.
Cook and drain the egg noodles separately and add to the stock pot.
Add dill, salt, and pepper. Simmer for 15 minutes. Serve with crusty bread.
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