If you are like me, you probably bought a big turkey for Thanksgiving. You invited a large group and still have a ton of meat left over. Your husband and children know what’s for lunch this week as well as what’s on the menu for the next 2 or 3 dinners. That doesn’t mean you should feel blasé after a couple days of eating turkey.
The beauty of leftover turkey is you can make so many dishes from it and each of them doesn’t have to taste the same as the other. One dish that is quick & easy to make is Turkey Noodle Soup. Add some vegetables, a few spices, noodles and you’ve got yourself a flavorful dish that everyone will enjoy.
Most of the time, October is pretty wet, gray and cold so there is nothing more comforting than eating a delicious bowl of soup.
- 1 tbsp. butter
- 1/2 cup carrots, diced
- 1/2 cup red or white onion, diced
- 1/2 cup celery, diced
- 2 large cloves garlic, pressed
- 1/2 tsp. rosemary
- 1/2 tsp. thyme
- 1/2 tsp. paprika
- 1 bay leaf
- Freshly ground black pepper, to taste
- 1/8 tsp. cayenne pepper
- 1 pinch sea salt (optional)
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 1/2 cup frozen peas
- 3 ounce dry broad egg noodles
- 1 cup cooked turkey, cubed