Turkey Soup
Leftover turkey soup is a Thanksgiving tradition! Customize this recipe with your favorite ingredients and make a big batch to freeze for an easy weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 large carrots peeled and diced
- 3 stalks celery cleaned and diced
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups turkey diced
- 8 cups turkey stock homemade or store bought
- 1 bag 12 oz egg noodles
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Cut onions, carrots and celery.
- Add oil to dutch oven or large soup pan and heat.
- Add onions and cook until tender, about 3-4 minutes.
- Add carrots and celery and continue cooking 2-3 minutes.
- Add seasonings and bay leaf and cook about 1 minute.
- Stir in the turkey and stock.
- Cover and bring to boil, boil 5 minutes.
- Reduce heat and simmer for 15-20 minutes.
- Increase heat and bring back to boil.
- Add noodles and cook according to package directions.
- While noodles are cooking, chop parsley, if adding.
- Serve immediately.
- Store leftovers in refrigerator.