Turkey noodle soup is an immediate go-to for those looking for leftover fixes that are not an "everything sandwich". You can use the whole bird by making it with turkey stock, but chicken stock or broth will work too.
Turkey Noodle Soup Makes about 2 Quarts
- 2 Teaspoons Olive Oil
- 1 Carrot, Sliced Crosswise into 1/4-inch Slices
- 1 Stalk Celery, Sliced Crosswise into 1/4-inch Pieces
- 1 Quart Turkey Stock
- 2 Cups Shredded Turkey
- 1 Cup Egg Noodles
In a large pot over medium-high heat, heat olive oil. Add celery and carrots, sauteeing until softened.
Pour in the stock and bring to a boil. Add egg noodles and cook until soft, about 8-10 minutes.
Reduce heat and add turkey, stirring to mix well until turkey is hot, about 5 minutes.
Serve immediately or cool completely and freeze for later use.