Thanksgiving Leftover Turkey Soup
As much as I love holiday leftovers, this soup is too good to pass up and I always save the turkey and mashed potatoes for this hearty meal! Oh, and by the way, it's even better the second day! The broth gets thicker and creamier!
Thanksgiving Leftover Turkey Soup
Ingredients:
- 1 T butter
- 6 large carrots, sliced
- 3-4 celery stalks, sliced
- 1 small yellow onion, diced
- 2 cloves garlic
- 3 32 oz cans chicken broth
- 3 cups mashed potatoes
- 14.5 oz can stewed or diced tomatoes, undrained
- 3-4 small red potatoes, diced to ½” cubes
- 3 c cooked cut-up turkey
- ¾ - 1 package whole wheat egg noodles
- 1 t thyme
- 1 t sage
- 1 t salt
- 1 t freshly ground pepper
Slice carrots
and celery in a food processor if you have one to speed the prep along! Switch the blade and chop the garlic cloves and
onion together.
In a very large
pot, over M-H heat, melt the butter. Add the onion, carrot, celery, and garlic
and sauté 4-5 min.
Add the broth &
mashed potatoes. Stir until mashed potatoes are
mostly dissolved & broth is smooth.
Add spices, tomatoes, turkey, potatoes, and noodles; bring to
simmer. Reduce to M-L heat and cook,
stirring occasionally, until potatoes & noodles are soft, about 10 minutes.
