Thanksgiving Recipe: Turkey Soup
There are always leftovers the day after Thanksgiving, and the best thing to do with all those veggies and turkey trimmings is to throw them into a pot and make some soup. It's simple, scrumptious, and freezable for later.
Thanksgiving Turkey Soup
- 3 small carrots
- 2 small potatoes
- 1 celery stalk
- 1 medium zucchini
- 8 cups turkey stock
- 3 oz dried wide egg noodles (2 cups)
- 1 1/2 cups shredded cooked turkey
- Coarse salt and freshly ground pepper
Bring the turkey stock to a boil, and season with salt and pepper.
As you wait for it to boil, cut your carrots, zucchini, and celery into quarter inch slices. Cube the potatoes at this time as well.
Add all your veggies and noodles, and return to a boil. Reduce heat, and simmer until the veggies are tender and noodles are al dente which should be about 4 minutes.
Finally, stir in your turkey leftovers and simmer for about another minute or so and it's ready to serve!
photo courtesy of istock/Fudio