Turkey, egg noodle soup great for Thanksgiving leftovers

Turkey, egg noodle soup great for Thanksgiving leftovers by charlotte gurley '23

Thanksgiving this year was so much fun, especially with all the amazing dishes we had around my dinner table. However, we bought a pretty large turkey, and it's still sitting in my fridge, untouched. I'm sure you're also facing the same dilemma, which is where this super quick and easy leftover turkey soup recipe comes in handy!

This recipe yields four servings, yet it can easily be doubled if you'd like. For this recipe, you're going to need:

Two teaspoons of olive or vegetable oil
One onion (can be replaced with leeks)
Two carrots
One clove of garlic, minced
One stalk of celery
Three cups of cooked turkey
Three bay leaves
Two teaspoons of dried thyme
One half teaspoon of salt
One fourth teaspoon ground black pepper
Four to eight cups of reduced-sodium chicken broth
Three cups of uncooked egg noodles
One cup of frozen green peas
Two tablespoons chopped fresh parsley leaves

With only 10 minutes of preparation time, and 26 minutes total cooking, this recipe makes for an easy meal.

First, wash the carrots and celery, and chop them, along with the onion, into small chunks. Grab your clove of garlic, and begin mincing it.

Next, grab a large stock pot and place it over medium heat. Add in the oil and vegetables, letting them saute in between five to eight minutes, or until soft.

Next, add in the bay leaves, thyme, salt, pepper and turkey, continuing to stir.

Add in the chicken broth to the pot, and allow the soup to boil. Once it's begun boiling, reduce the heat to medium-low and cover the pot, allowing it to cook for 10 minutes.

After 10 minutes, turn up the heat again and bring the mixture back to a boil. Add in the egg noodles, and let them cook for 10 minutes.

Once time has passed, finally add in the frozen peas, and let them cook for just around a minute, or until they soften.

Remove the pot from the heat, and carefully extract the bay leaves. Sprinkle in the parsley leaves, and stir them until combined with the soup.

Allow the soup to cool, and finally, plate it and serve warm. The soup tastes best with freshly toasted bread. Enjoy!

All photos taken by Charlotte Gurley '23

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