This recipe is an ideal way to make use of leftover turkey after Thanksgiving, especially if you are looking for something warm and light after your rich Thanksgiving feast. This versatile and easy recipe is perfect for colder weather as we head into December.
- Leftover turkey (ideally, use the turkey back left after carving the turkey for pieces and some shredded white meat)
- 1 onion chopped
- 3-5 stalks of celery
- 3 large carrots, peeled and chopped
- 1 lemon, zested and juiced
- ½ teaspoon of ground ginger
- 1 teaspoon of minced garlic
- 1 teaspoon of thyme leaves (fresh or dried)
- 1 teaspoon of rosemary leaves (fresh or dried)
- 1 teaspoon of sage leaves (fresh, ground, or rubbed)
- 1 12 oz package of egg noodles
- Fresh parsley to garnish
- Salt and pepper to taste
- In a large stock pot, add the turkey back with enough water to cover it. Bring to a low simmer and allow to cook for 2 hours, uncovered.
- Carefully remove the bones and any cartilage, removing any meat that is still clinging to the bones and return the meat to the pot.
- Add in the vegetables, lemon zest and juice, spices, and remaining shredded turkey and allow the soup to cook for 30 minutes to 1 hour. Add in noodles 7-10 minutes before serving, according to package directions.
- Taste and adjust salt before serving topped with fresh parsley.