- 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
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.