Here is a delicious soup recipe that you can make with your leftover turkey.
I make this recipe every year on Black Friday and leave the soup pot simmer on the stove all day. That way when weary shoppers arrive they can have a hearty bowl of soup. You can also serve the soup with a salad or with crusty hot from the oven popovers.
Make this recipe with a chicken stock or low sodium broth and leftover vegetables or frozen vegetables. I will then add fresh herbs and seasonings. Serve this turkey soup to your family and it will warm them on a cold day and also help them to fight off flu and cold.
I make this recipe every year on Black Friday and leave the soup pot simmer on the stove all day. That way when weary shoppers arrive they can have a hearty bowl of soup. You can also serve the soup with a salad or with crusty hot from the oven popovers.
Make this recipe with a chicken stock or low sodium broth and leftover vegetables or frozen vegetables. I will then add fresh herbs and seasonings. Serve this turkey soup to your family and it will warm them on a cold day and also help them to fight off flu and cold.
Gather your ingredients:
2 /32 oz of low sodium chicken stock
2 cups cubed cooked turkey
1 cup leftover mashed potatoes
2 boxes of garden blend frozen vegetables
1 stalk of finely chopped celery
1 tablespoon of fresh lime juice
½ cup of egg noodles (precooked)
2 cups cubed cooked turkey
1 cup leftover mashed potatoes
2 boxes of garden blend frozen vegetables
1 stalk of finely chopped celery
1 tablespoon of fresh lime juice
½ cup of egg noodles (precooked)
1 tablespoon chopped fresh garlic
1 sprig of Rosemary chopped
add salt or pepper to taste
Heat the chicken broth, in a large pot, Cook at a medium heat. Add the mashed potatoes, vegetables, and celery. Cook the vegetables, stirring so they do not burn. Continue to cook all of the ingredients for 10 minutes.
Add the turkey; stir to mix turkey into the soup. Reduce the heat to simmer and allow the soup to cook. Add the garlic, lime juice, rosemary salt, and pepper and stir.
Continue cooking until the vegetables are done. Next, add the ½ cup of egg noodles.
Continue cooking until the vegetables are done. Next, add the ½ cup of egg noodles.
Simmer the soup until the egg noodles are cooked. Stir the soup to prevent the soup from sticking to the pan. When the soup is fully cooked remove from the heat and allow soup to rest for 5 minutes before serving.
Tip:
- Store any remaining soup in an airtight container. Refrigerate your soup for up to 4 days or freeze for up to 2 months.
- Add more flavor of your soup by adding red curry paste.
- Turkey Vegetable Soup: Image by Susan Golis
