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November 27, 2007
Turkey Noodle Soup
So what do you do with all those Thanksgiving leftovers? Turkey Avocado Salad is a good way to utilize the turkey other than just a good old turkey sandwich or you could even make a casserole similar to my Chicken Casserole substituting turkey for the chicken or even make some Quesadillas with turkey instead of chicken, but one of my favorite things to do with left over turkey is to make Turkey Noodle Soup!
You can make this soup the next day or even freeze the components and make it the next month! This is your basic dump and eat soup. It's simple, versatile and delicious and after all there is nothing more wonderful than a simple, versatile and delicious recipe especially after you've slaved over the stove for days or even weeks! ;o)
What You'll Need:
3-4 quarts of turkey or chicken broth (Note: To make your own broth see this entry.)
1 onion, chopped
3 large celery ribs, chopped (Note: I had sliced veggies for a veggie and dip tray on Thanksgiving and had left over celery and carrots so I actually just chopped those into smaller pieces and added them to the soup even though carrots are actually included in the next ingredient. Remember soup can be as much of or as little of something as you want.)
1 - 16 ounce package of frozen mixed vegetables
A pinch of sea salt
1 teaspoon or more of black pepper
1 - 20 ounce package of noodles (Note: You can use whatever type of pasta you like. I like to use Ricciolini.)
In a large stock pot bring broth to a boil. Dump in all ingredients, but the noodles and and lower to a simmer. Cook until veggies are tender. Add noodles and cook for an additional 6-8 minutes until the noodles are tender. Serve immediately.
Notes: You can add any vegetables that you like to the mix. You could also add in other herbs if you like, but I think the simpler the better in this case. This soup is also very good as left overs.
Posted by Dianne at November 27, 2007 9:07 AM
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