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.
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.