Have I mentioned how much I love to make soup? This isn’t the most creative leftover idea, but it’s delicious all the same. I also use the same recipe for Chicken Noodle Soup.
1 batch turkey stock ( Yes! I made turkey stock – but I didn’t follow a recipe. Just boiled the bones in water, lightly salted it, strained it and kept my fingers crossed. Could have used some vegetables for extra flavor, but overall it was OK)
OR
1 32 oz carton of chicken stock
2 stalks celery, chopped
3 carrots, chopped
1 small can of mushrooms
2 cups cooked, chopped turkey
2 garlic cloves
6-8 oz wide egg noodles
Thyme, salt and pepper to taste
Combine the first six ingredients and bring to boil. Simmer about 15 minutes. Return to a boil and add egg noodles. Reduce to simmer and boil until noodles are soft. Season as desired.
Lorens Kitchen 