Happy Monday! Or should I say…Happy Cyber Monday! If you’re anything like me, you’re doing all your holiday shopping online. Anything to avoid the craziness of the mall. I can handle the crowds inside but the parking and traffic drives me absolutely bonkers. So I take advantage of the online deals. Do you??? I promise to make this post short and sweet so you can get to your shopping list.
Today’s recipe is a useful one! Or at least I hope it is for you like it was for me. It was the perfect recipe to use the leftover turkey we had from Thanksgiving.
I’d love to say that I make this recipe every year but sadly, most years, my leftover turkey recipes consist of turkey sandwiches. Womp womp. But this year I was determined to make something exciting from leftovers.
Originally, I wanted to make a rich, hearty turkey pot pie. But after such an unhealthy week of eating, I needed something a little lighter. Ah ha! I’ll make chicken noodle soup! Err, I mean turkey noodle soup. It’s been consistently cold here in Atlanta so I thought it would be a great comfort food to keep me warm this past weekend.
And man was I right! This soup was just the comfort that I needed. Plus, I had an excuse to buy some crusty french bread to enjoy along side of it. It wouldn’t be a meal if it didn’t have a side of carbs to go with it, am I right?!
This soup is so so easy to make. It only takes about 30-40 minutes from start to finish, including prep. Perfect for weeknights! And the flavor?! Ohhhh man, guys. The herbs add such freshness that cannot be found in canned soup and a splash of lemon juice brightens up the soup that you cannot imagine making turkey/chicken soup without it again. I was so surprised by the flavor that the lemon juice added. Seriously so yummy.
Before you get going on this recipe, here are some helpful tips:
- You can easily use chicken instead of turkey. So don’t forget about this recipe later down the road when you have leftover rotisserie chicken to use!
- I love using egg noodles for noodle soup. But you can use any pasta noodle you like: rotini, chopped fettuccine noodles, heck, even bowtie pasta!
- Like I said above, this is a quick recipe that you can easily make during the week. But if you want to make it even easier, you can prep the veggies ahead of time. It’ll save you about 10 minutes, depending on how quick you chop.
- This recipe yields a noodle-heavy soup. If you want it more brothy, you can add 1-2 cups of water to loosen it up. But I suggest you wait until after the noodle step before you decide. That will give you a better idea of what the final soup will look like.
- Just because you’re making a lighter soup, doesn’t mean you can’t be a little bad, too. I love serving this soup with a piece of crusty french bread. Instead of buying a whole loaf in the bakery, I buy frozen french bread rolls so I can heat up one when I need it and won’t end up wasting a whole loaf.
I hope you love this recipe! I definitely did. What other recipes do you have for turkey leftovers? I still have about 2 cups to use!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
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