Turkey - Vegetable Soup
Submitted by wild red hd
Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.
YIELD
1 potPREP
15 minCOOK
30 minREADY
45 minThis is the soup you make the day after the big feast, and honestly it might be the meal everyone looks forward to most.
Onion and garlic soften in butter, then chicken broth and water (or homemade turkey stock if you’ve got it) come to a rolling boil with poultry seasoning. Egg noodles cook right in the pot until tender.
Frozen mixed vegetables and bite-sized leftover turkey go in at the very end, just long enough to heat through. Simple, fast, and soul-warming.
Kitchen Tips
- Use homemade turkey stock from your carcass for the richest flavor
- Add the turkey and vegetables last so they don’t overcook
- Egg noodles soak up broth as the soup sits; add extra liquid when reheating
- Season to taste at the end; leftover turkey can vary in saltiness
Ingredients
Directions
Melt butter in a large saucepan set over medium heat.
Add onions and garlic.
Cook, stirring often, for 5 min. Add chicken broth and water or turkey stock, and poultry seasoning.
Bring to a boil over high heat. Stir in noodles.
Return to a boil, then reduce heat to medium. Boil gently, uncovered, stirring often, for 10 min.
Add frozen vegetables and turkey.
Cover and simmer just until hot, about 2 to 3 min.
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