My favorite way to use leftover turkey is to make a delicious pot of turkey noodle soup. It’s also an excellent way to clean out your refrigerator!
Ingredients
- 6 cups homemade turkey stock (or low-sodium canned)
- 1 bay leaf
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves (minced)
- salt to taste
- freshly ground black pepper
- 1/4 cup chopped parsley
- 3 oz uncooked egg noodles (I used no yolk)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
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Fill a large saucepan with homemade turkey stock (or canned).
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Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft.
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Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.
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Discard bay leaf and serve.
Nutrition
Serving: 13/4 cups, Calories: 131kcal, Carbohydrates: 25.5g, Protein: 5g, Fat: 0.5g, Sodium: 57mg, Fiber: 4.5g, Sugar: 2.5g
– W-W Points: 3
