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Thanksgiving Leftovers? Here’s The Best Turkey Noodle Soup!

When Thanksgiving is over, you can only eat so many turkey-stuffing-cranberry sandwiches. So what do you do with the rest of the turkey? Soup, of course. Turkey noodle soup. 

And if you use Susan Ellena’s secret ingredient you’ll really love it. 

For some reason I have never been able to make really great home-made turkey noodle soup. I’ve tried everyone’s recipe and mine still has no taste or flavor. 

I was sharing this failure with my friend, Susan and she told me the secret to great “almost” homemade turkey noodle soup–POULTRY SEASONING. Who knew?

She was so right! I followed her directions and had the best bowl of turkey noodle soup ever!

And it doesn’t get any easier. I used store-bought organic chicken broth and leftover turkey–breast, thigh and leg. All I had to do was cut the veggies.

  • leftover turkey, shredded into pieces
  • 2-3 quarts chicken broth 
  • 2-3 carrots, peeled and cut into bite size pieces
  • 3-4 stalks celery, cut into bite size pieces
  • 1 onion, chopped
  • 1 TBS. olive oil
  • 8-10 oz. wide egg noodles
  • 1 TBS. poultry seasoning, divided
  • salt and pepper to taste
  • 1 TBS. fresh parsley
Here’s all it takes for the best turkey noodle soup.

Heat oil in a large stock pot and saute onions, celery and carrots. Season with 1/2 TBS poultry seasoning and salt and pepper to taste.

Cook over medium heat until slightly soft, about 8 minutes.

Add chicken broth and parsley. Stir and continue to cook over medium heat for about 30 minutes. Add remaining poultry seasoning. 

Increase heat to high and add the noodles. Cook until done, about 10 minutes. Taste and adjust seasonings. 

Stir in the turkey and heat through, about 5 minutes.

Ladle into bowls and enjoy.

And yes, you can also use chicken! I hope everyone in America had a great Thanksgiving and I hope my readers around the world make this soup and enjoy their American Thanksgiving leftovers.

Remember, read it first at Stu News.

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