The Recipes

Turkey Noodle Soup

I think everyone has their favorite things to do with leftover turkey or chicken when you roast a whole bird.  Sometimes I go the pot pie route, but today, I was all about traditional soup.

Turkey Noodle Soup


- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 2 T. bouquet garni, tied in cheesecloth
- 1 1/2 c. leftover turkey, chopped
- 4 c. stock
- 2 c. water (but feel free to omit-- I LOVE the broth in soups)
- 2 c. egg noodles
- salt
- pepper
- olive onion

Heat up some olive oil in a large pot or dutch oven.  Add the celery, onion and carrots and season with salt.  Let the vegetables soften for 7-8 minutes.  Add in the garlic and cook an additional minute.  Add the stock and season again with salt and pepper.  Drop in the herb bag, cover, and simmer for at least 30 minutes.  Start the water boiling to cook your noodles and add the turkey into the soup.  Cook the noodles one to two minutes shy of doneness, drain, and add them to the soup.