Day 22 of the 22 Days of Thanksgiving: Leftover Turkey Noodle Soup

Yesterday I posted a recipe for Turkey Casserole. This soup is my other go-to meal with Thanksgiving leftovers. It is comforting, full of turkey, noodles and veggies. The ingredient that sends this delicious recipe over the top is the herb butter. When making my Thanksgiving turkey I rub herb butter under the meat and on the skin. My herb butter is full of fresh herbs, garlic, and shallots.  I always set aside a couple tablespoons of the herb butter to sauté the vegetables in this soup.

To the 2 tablespoons of herb butter, I add two more tablespoons of butter and melt them together.

Next comes the mirepoix (onion, carrots and celery). Sauté the mirepoix in the herb butter until the veggies are soft and onions are translucent.

Shred or chop up your leftover turkey and add to the softened vegetables.

Now add your leftover gravy and chicken stock. Add some freshly chopped parsley and a couple bay leaves. Cover the soup and let simmer for up to an hour.

20 minutes before serving add the noodles to the simmering soup. I like these wide, flat egg noodles. Just be sure to add enough chicken stock to your soup because these noodles soak up some of the liquid of the soup.

Remove the bay leaves and serve with some fresh, warm rolls and raspberry butter.

Enjoy!

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Leftover Turkey Noodle Soup BigOven - Save recipe or add to grocery list Yum
This soup is a fantastic way to use up the leftovers in the fridge from your Thanksgiving feast. It is a hearty and comforting soup, full of turkey, vegetables and noodles. Leftover gravy and herb butter add so much depth and flavor. The herb butter takes this soup to another level. You won't believe how delicious leftovers can taste.
Course soup
Servings
Ingredients
Course soup
Servings
Ingredients
Instructions
  1. In a large pot, over medium heat, melt butter and herb butter.
  2. To the melted butter, add onion, carrots and celery. Sauté for about 8 minutes.
  3. Add the turkey, gravy, chicken stock, fresh parsley and bay leaves to the pot.
  4. Bring to a boil, turn down to a simmer, cover, and cook for 30-60 minutes.
  5. Add noodles and cover pot, simmering for 20 minutes.
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Day 3 of the 22 Days of Thanksgiving: Chicken Stock

The very first thing we learned to cook in Culinary school was stock. We made chicken, beef, fish, and vegetable stocks.  It is a basic and important skill as stocks are foundational to so many foods. I know it may seem daunting or time consuming but it actually takes very little effort, comes together very quickly and you just go about your life while it simmers away. I understand that you can buy chicken stock at the store, but I promise this tastes better, is healthier, you know exactly what is in it and it is cheaper! Who wouldn’t want to make it, right? 🙂

            

Let’s start with the bird.  I love Costco’s rotisserie chicken.  They are a bargain! Other stores are selling much smaller birds for much more money.

First, we remove the meat from the skin and bones. I know this may not be your favorite part but it really goes much quicker than you think.

TA DA! Just look at that moist, delicious meat.  Notice I placed the skin and bones back into the black plastic container the chicken came in, this is because I don’t want the stock to miss out on all the flavorful drippings in the bottom of the container.

I drop the bones, chicken and juices into a large, heavy pot and fill the black container full of water, three times. This is 12 cups of water. Now let’s talk aromatics.  You may notice how many recipes call for onion, carrots and celery.  This is called mirepoix (mee-ruh-pwah).  It is as basic as stock and as a general rule it consists of 2 parts onion, 1 part, carrots, 1 part celery.  Along with the mirepoix, I add garlic cloves, peppercorns, kosher salt, bay leaves, thyme and parsley.

Am I the only one who thinks that is beautiful? i just love REAL, hand-made, home-cooked food. Do you see that the onions, and garlic have the peel on them and that the celery leaves are still on? This is one of the reasons this is such a delicious, and quick recipe.  Because stocks are strained after cooking, there is no need to peel, chop or remove these things.  They add flavor and depth to the stock. Now bring this pot to a boil, cover and then reduce to a light simmer for 4+ hours.

Viola! You just made rich, delicious chicken stock from scratch! Now we strain the stock and you have a few different options.  This stock can be used immediately, refrigerated for up to a week, placed in jars or plastic containers and frozen for up to 6 months (please be sure to leave a few inches of space at the top for the stock to expand while freezing), or you can even bottle and process this beautiful stock and store in your pantry for a few years. Refer to the Ball website for instructions on how to do this.

Place a fine strainer over a large bowl or measuring bowl to catch all bones, veggies, etc.

 

I made this yesterday and I got 10 cups of stock from this recipe. I used it to make chicken and dumplings soup which was super yummy!

 

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Chicken Stock BigOven - Save recipe or add to grocery list Yum
Bring home a rotisserie chicken and after dinner use the bones for this rich and delicious stock. It is made with onion, carrots, celery and spices. Just set to simmer and a few hours later you have delicious, homemade chicken stock to use or freeze for later.
Course Basics
Servings
cups
Ingredients
Course Basics
Servings
cups
Ingredients
Instructions
  1. Remove all meat from chicken and refrigerate or eat.
  2. In a large, heavy pot, place chicken bones, skins and juices.  
  3. To the pot, add the remaining ingredients.  
  4. Bring stock to a boil, reduce to a simmer and cover.  
  5. Let simmer for 4+ hours.  
  6. Turn off the heat and strain through a fine sieve.
  7. Use immediately, refrigerate for up to a week, or freeze for up to 6 months.
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