Roasted Turkey Stock Recipe<\/a><\/li>\n<\/ul>\nIf there is no time to make turkey stock, you can substitute chicken stock, or store bought poultry broth. Look for low sodium options, flavor with fresh herbs (chopped thyme, rosemary, parsley) at the end of the cooking time, and adjust the salt to taste.<\/p>\n
Keep the Noodles Separate<\/h3>\n
Cook the turkey soup and noodles individually to prevent the pasta from getting mushy from absorbing too much liquid. When you are ready to serve, first add the egg noodles to your soup bowls, then add the hot soup. If your pre-cooked pasta is sticking together, run it under some warm water and the noodles will separate easily.<\/p>\n
Include Cooked Veggies<\/h3>\n
Do you have leftover cooked carrots, beans, or corn in the fridge? Since these vegetables are already pre-cooked, add them to your soup at the end of the cooking time and simmer for about 5 minutes to warm.<\/p>\n
How to Make Leftover Turkey Soup<\/h2>\n
Whether you’re combating a cold or seeking a comforting meal, this turkey noodle soup is a perfect way to warm up on a chilly night. This is a basic recipe for turkey noodle soup, but I urge you to experiment and tweak to develop your own family favorite.<\/p>\n
A full printable recipe can be found at the bottom of this article, but here are the steps for making leftover turkey soup.<\/p>\n
Step 1: Saut\u00e9 the Vegetables<\/h3>\n
Heat olive oil in large pot over medium-high heat. Add the carrots, celery, onion, and saut\u00e9 while stirring until the onion is lightly browned, about 3 minutes. Add the garlic and cook about 1 minute more.<\/p>\n
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Step 2: Make and Simmer the Soup<\/h3>\n
Add the turkey stock, white wine, turkey meat, and sugar (optional) to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked, about 5-10 minutes.<\/p>\n
Add peas and any pre-cooked vegetables to the soup and simmer for 2 minutes more. Flavor with salt and pepper and keep warm.<\/p>\n
Step 3: Serve the Soup Warm<\/h3>\n
When you are ready to serve, add cooked egg noodles or rice to your soup bowls, and then ladle the hot soup over the noodles. Garnish with parsley and enjoy.<\/p>\n
Store extras in the refrigerator for up to a week, or freeze for 6 months. Keep the soup and pasta in separate containers so the pasta doesn’t absorb moisture and get mushy.<\/p>\n
I like to freeze the turkey soup for an easy meal in the middle of winter. To serve, simply heat up the soup on the stove, boil up some pasta or rice, and you will have a homemade soup on the table in 30 minutes.<\/p>\n
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