Struggling to finish up those Thanksgiving leftovers? No need to have the same meal over and over again. Transform your previous meal into a delicious and hearty turkey noodle soup. Put a slight spin on your classic chicken noodle simply by swapping out the protein. Warm and flavor-filled, this soup is a perfect way to use up your turkey while fueling your family as the temperatures drop. This one-pot meal can feed a crowd, all while affordably using on-hand pantry items!
Here’s What You’ll Need:
- 2 Cups of Chopped or Shredded Roasted Turkey
- 1 16-oz. Can of Sliced Carrots (Can also be frozen)
- 1 16-oz. Can of Cut Green Beans or Peas (Can also be frozen)
- 1 16-oz. Bag of Egg Noodles
- 3 Cups of Chicken Stock
- ½ Cup Chopped Yellow Onion
- 1 Tablespoon Olive Oil
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- 1 Bay Leaf
Follow Along Step-by-Step:
- Take your pot, fill it half-way full with water, and turn your stove on high. Once boiling, add the noodles and reduce to low heat.
- Simmer until noodles are soft, stirring occasionally.
- Heat olive oil in a large saucepan over medium heat.
- Add onions to the oil and sauté until soft and translucent.
- Add spices to the onion and stir in the chicken stock.
- Stir in the turkey and vegetables and bring your soup to a boil.
- Serve warm in a soup bowl with a spoon!
Looking for more recipes using your leftovers? Try this delicious maple cranberry harvest spread!