Last Sunday I showed you how to cook a Thanksgiving meal for two with a little bit leftover to enjoy another day. Today I sharing a fun way to utilize Thanksgiving leftovers, inspired by my grandmother and her ability to make soup out of anything.
When I first decided to make a noodle soup with leftover turkey, I realized that gravy is literally reduced stock (assuming you cook down the turkey juices to make gravy) and therefore could be reconstituted in this soup. Take a moment to bask in my glorious realization. Of course you could use premade stock or a store-bought stock concentrate but if you have gravy you may as well use it! After how delicious my gravy turned out, I couldn’t see how it could possibly be a bad idea.
One year ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Two years ago: Pecan Chocolate Chip Gooey Butter Cake
Three years ago: Matzo Ball Soup
QUICK TURKEY NOODLE SOUP
2 cups water *
1 Tbsp leftover gravy (or chicken stock concentrate) *
1/2 Tbsp olive oil
1/4 cup chopped onion
1 carrot, peeled and chopped
1 celery rib, chopped
Salt and pepper
2 oz. whole wheat egg noodles
3/4 cup cooked, shredded leftover turkey (or chicken)
1/2 Tbsp fresh chopped parsley
* Can substitute with prepared chicken stock or broth
- Combine water and gravy in a microwave-safe bowl. Microwave for 2 minutes and stir until dissolved.
- Heat a small saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3 minutes or until tender.
- Add hot stock mixture and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
- Stir in turkey and cook 1 minute or until thoroughly heated. Stir in parsley and serve.
Source: Adapted from The New Way to Cook Light.