Leftover Turkey Soup

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Source: Food Network

Leftover Turkey Soup

Don't let a single scrap of your Thanksgiving turkey end up in the trash with this tasty recipe. 


  • 2 teaspoons olive or vegetable oil

  • 2 leeks, cleaned and chopped

  • 2 carrots, peeled and chopped

  • 1 clove garlic, minced

  • 1 stalk celery, chopped

  • 3 to 4 cups leftover cooked turkey, shredded or cubed

  • 2 to 3 bay leaves

  • 2 teaspoons dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 8 cups reduced-sodium chicken broth

  • 6 ounces uncooked egg noodles

  • 1 cup frozen green peas

  • 2 tablespoons chopped fresh parsley leaves





  1. Heat oil in a large stock pot or Dutch oven over medium 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.

  2. 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.

  3. Remove from heat, discard bay leaves and stir in parsley.





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