One of the best things about the holiday season is all the good food and with good food comes good leftovers. I enjoy making soups in the fall/winter and turkey soup is something I find really easy to make, especially with leftover turkey. The amount will depend on how much soup you want to make
- Shredded turkey-whatever is left over. I usually have about 1-2cups of turkey
- Container of turkey broth. You can use store-bought broth or make your own from leftover turkey pieces.
- 1 box Elbow macaroni
- 2 cups chopped carrots and celery
- Chopped onion-I only use half of an onion since I do not really like a lot of onions
- 1-2tbsp of olive oil
- Salt, pepper, parsley (or other herbs you want to add)
- Since the turkey is already seasoned, I usually leave it as is. You can season your turkey if it is plain.
- Cook the box of elbow macaroni as directed.
- Saute the carrot, onion, and celery in olive oil
- Add the shredded turkey to the vegetable mix and season as needed with salt and pepper (If your turkey isn’t cooked yet, cook the turkey first then add vegetable mix)
- In a pot, add your broth. This will vary depending on how much soup you want to make.
- Add the turkey and vegetable mix into the broth. Season the soup as needed with sea salt, pepper, and other herbs.
- Only add the noodles once you are ready to serve in individual bowls. If you add it early and it sits, it will absorb all of the soup liquid