One of the best things after the big Thanksgiving dinner are the leftovers that you have! What is your favorite thing to do with your leftover turkey? Ours is turkey noodle soup!
Soup is always good! My favorite thing about this recipe is that you can use up some of the leftovers from the big meal in something besides just sandwiches. 🙂
For the broth I used some of the drippings from cooking the turkey. We cook our turkey outside with a trash can. (You can find the instructions here. ) If you don’t have drippings from your turkey you can also use chicken broth.
If you use chicken broth make sure to look at the ingredients. You don’t want anything you can’t pronounce and you don’t want sugar in the broth.
For the noodles I use [easyazon_link identifier=”B01DODEHBC” locale=”US” tag=”beewhole-20″]Barilla Whole Grain Pasta, Penne, 16 oz[/easyazon_link]. You can use your favorite pasta or egg noodles. You want to use whole wheat to keep with the whole foods diet.
This recipe is really simple to make, nutritious, and delicious!
Turkey Noodle Soup
12 oz. box whole wheat penne noodles (or any kind you prefer)
1 cup turkey drippings (or chicken broth)
12 cups water
4 stalks celery, chopped
6 carrots, chopped
4 cups turkey, chopped
sea salt and pepper to taste
- Cook noodles according to package directions.
- In large pot mix together turkey drippings and water. Add celery and carrots. Bring to a boil.
- Cook until desired tenderness of carrots. About 5 minutes. Reduce heat to medium.
- Add turkey, cooked noodles, salt and pepper.
- Cook until turkey is warm. Serve.