Can you believe it’s December again already? I think I’m still in denial despite the holiday decorations lining the streets and the fact that I’ve been listening to Christmas music since before Thanksgiving (What can I say? It makes me happy!).
December schedules are always busy: parties, dinners, shopping, decorating, baking, meal planning. Family, friends, and work. All of this activity leaves little time for weeknight cooking. Going into December with a freezer full of leftovers can help ease the holiday crunch.
Last week I shared my turkey stock recipe. As promised, here is a tasty way to use up that extra turkey meat! Break out your large stockpot…
In addition to stock and turkey leftovers you will need olive oil, leeks, carrots, mushrooms, garlic, celery, bay leaves, salt, pepper, dried thyme, egg noodles, and frozen peas.
Rinse 3 celery ribs, 2 carrots, and half a pound of white mushrooms. Slice the celery and mushrooms. Peel and slice the carrots. Mince 4 cloves of garlic.
Remove the dark green end and trim the 
root end of 2 leeks, so that you’re left with only the white and light green parts. Slice each leek in half lengthwise. Rinse them, making sure to get some water between the layers to remove any hidden dirt, then thinly slice each into half-moon shaped pieces.
Heat your stockpot over medium heat. Add two tablespoons olive oil and all of the chopped vegetables. Sauté until soft, about 7-10 minutes.
While the vegetables are cooking, chop 4 cups leftover turkey meat into small pieces.
Add the chopped turkey along with 2 bay leaves, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and 2 teaspoons dried thyme to the pot. Give everything a quick stir to combine, then add 8 cups of turkey stock.
Bring the soup to a boil, then reduce the heat to medium-low. Partially cover the pot and let simmer for 10 minutes.
Return soup to a boil, add 6 ounces egg noodles, and cook until noodles are just tender (about 6 minutes). Stir in 1 cup frozen peas and cook for an additional minute or two. Add more salt and pepper if desired.
That’s it! Now you have a delicious, hot soup that can be eaten all at once or broken down into portions and frozen to enjoy later. 🙂
Turkey Noodle Soup
Prep time: 15 minutes
Cook time: 30 minutes
2 tablespoons olive oil
2 leeks, rinsed and thinly sliced
2 carrots, peeled and sliced
4 garlic cloves, minced
1/2 lb. white mushrooms, rinsed and sliced
3 celery ribs, rinsed and sliced
4 cups leftover cooked turkey, chopped into small pieces
2 bay leaves
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 teaspoons dried thyme
8 cups turkey stock
6 ounces uncooked egg noodles
1 cup frozen peas
1) Rinse 3 celery ribs, 2 carrots, and half a pound of white mushrooms. Slice the celery and mushrooms. Peel and slice the carrots. Mince 4 cloves of garlic. Remove the dark green and root end of 2 leeks, so that you’re left with only the white and light green parts. Slice each leek in half lengthwise, then thinly slice each into half-moon shaped pieces. Heat your stockpot over medium heat. Add two tablespoons olive oil and all of the chopped vegetables. Sauté until soft, about 7-10 minutes.
2) While the vegetables are cooking, chop 4 cups leftover turkey meat into small pieces. Add the chopped turkey along with 2 bay leaves, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and 2 teaspoons dried thyme to the pot. Give it a stir to combine everything, then add 8 cups of turkey stock. Bring the soup to a boil, then reduce the heat to medium-low. Partially cover the pot and let simmer for 10 minutes.
3) Return soup to a boil, add 6 ounces egg noodles, and cook until noodles are just tender (about 6 minutes). Stir in 1 cup frozen peas and cook for an additional minute or two. Add more salt and pepper if desired. Serve and enjoy!
Comfort Food, Holiday Favorites, Main Courses, Soups & Stews
Marta in Michigan 