Yet another way to use up that leftover holiday turkey, but be warned…if you’re not careful, you’ll make a huge batch of soup and end up with even more leftovers, though that might not necessarily be a bad thing.
The feature image shows you this week’s soup – the photo at the bottom of the post shows the soup I made after Thanksgiving. It’s never precisely the same, of course, as with all homemade soups, but it’s always hearty and delicious.
8 cups Turkey Stock (You can use chicken broth if you don’t have stock)
4 cups Hot Water
2 T. Dried, Minced Onion
2 1/2 c. Leftover Turkey, cut into chunks
4 large Potatoes, peeled and diced
1 large pkg “country-style” frozen, mixed vegetables (these are larger pieces than regular mixed vegetables)
3 c. uncooked Egg Noodles
Salt** and Pepper to taste
Pour the Stock, water, minced onion and some salt into a large stock pot and bring to a boil over medium-high heat, add the potatoes and cook until they begin to soften – about 15 minutes. (If you use broth, make sure that you use less salt.)
Add the turkey and vegetables, additional salt and some pepper. Continue cooking until the potatoes are done, another 20 minutes or so, then add the noodles. (You may need to add additional water if the soup seems too thick.) Cook until the noodles are tender. (This will likely take half-again as long as the package directions suggest since you’re cooking them in stock, instead of water.)
Add additional salt and pepper as needed to taste. Serve with salad, fresh bread or a sandwich.
(**You’ll notice that I add the salt a little at a time. It’s important to flavor the different items as you add them to the soup. If you added it all at once, the dish wouldn’t have the balance and the flavors of the different components wouldn’t distinguish themselves from one another as easily.)