Leftover turkey gets a delicious second life in this comforting noodle soup.
But even easy recipes need some special attention.
Here are a few points to keep in mind as you cook.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What should I do with the giblets?
A smart home cook makes use of every bit of a turkey.
The carcass and skin can be used for this soup’s broth.
Giblets would make a wonderfulgiblet gravyfor the Thanksgiving feast.
So grab them and get to simmering.
What if I don’t have leftover turkey?
you’re able to still make turkey noodle soup.
Just buy androast a turkey breast, which is also typically available year-round.
You could also use what’s left of aroast chickenand make achicken noodle soupvariation.
The pasta may take on more liquid from the soup and become extra soft in that time.
you’re able to also freeze turkey noodle soup for a dinner in the future.
Transfer the soup to a freezer-safe bowl or ziplock bag, and freeze up to 3 months.
Thaw overnight in the fridge, and reheat on the stove until warmed through.
Taste and season the soup with more salt, pepper, and lemon juice if needed.
Strain and discard the solids.
(Can be made one day ahead.
Cool, cover, and refrigerate.
Warm before using.)
Prepare soup:
Melt butter in a large saucepan over medium heat.
Stir in the onion, carrots, celery, and salt.
Cook for 5 minutes or until beginning to soften, stirring often.
Add broth:
Stir in the reserved 8 cups turkey broth.
Simmer 5 minutes or until the vegetables are tender.
Keep warm over low heat.
Drain well and stir immediately into the soup.
Add turkey:
Stir in the turkey and thyme.
Simmer for 10 minutes or until noodles are tender and turkey is heated through.
Season, and serve:
Remove from the heat and stir in the lemon juice.
Season with salt and pepper.
Serve warm, garnished with parsley.
