I Would Pepper Spray Someone For a Bowl of This Turkey Noodle Soup

By Bianca Bruno

As I’m sure many Americans can attest to, Thanksgiving leftovers are somewhat of a godsend. While the regular Turkey Day encore in my house has always consisted of a pretty damn good turkey sandwich, I decided to up the ante this year, and made it my goal to allow no turkey to go to waste. This recipe for Turkey Noodle soup is a shining example of how much more delicious homemade soup truly is. Even Progresso cannot compete with this shit.

3 teaspoons olive oil
2 tedium leeks, chopped
3 carrots, peeled and chopped
2-3 garlic cloves, minced
1 stalk celery, chopped
3-4 cups leftover cooked turkey, shredded or cubed
2  bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
10 cups reduced-sodium chicken broth
10 ounces egg noodles
1 cup frozen green peas
2 tablespoons fresh parsley, chopped

Heat oil in a large stock pot or Dutch Oven over medium-high heat. Add leeks, carrots, garlic and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves and stir in parsley. Serve with rosemary bread or French bread.

*If the noodles soak up too much of the liquid, add some extra chicken stock or water right before serving

**This recipe can easily be made with leftover rotisserie or grilled chicken for an authentic Chicken Noodle Soup


1 Comment

Filed under FOOD

One response to “I Would Pepper Spray Someone For a Bowl of This Turkey Noodle Soup

  1. Kelsey Perry


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