LEFTOVER TURKEY NOODLE SOUP - LARGE FAMILY FREEZER FRIENDLY
Got leftover turkey? Make this freezer friendly leftover turkey noodle soup to use it all up.
Ingredients
- Leftover turkey stretch what you have available
- One onion chopped
- Several celery stalks chopped
- One 32-oz bag of frozen peas carrots, corn
- Three 48-oz containers of broth or make your own leftover turkey broth
- Four cups water if you have less broth you and replace with more water - use what you have available
- One cup heavy cream if you like
- Two 12-oz bags of your favorite egg noodles
- One tbsp each of parsley onion powder, garlic powder
- Salt/Pepper per preference
- Two tbsp real butter to cook veggies in - see below
Instructions
- In Dutch Oven or large pan cook 1 chopped onion, celery, and frozen veggies until tender.
- Boil, cook, and drain egg noodles per package directions.
- In large stock pot add broth, water, spices, and peeled/shredded leftover turkey meat on low heat until noodles and veggies are done.
- Add veggies and egg noodles to the stockpot of turkey soup once those are complete.
- Continue to simmer all ingredients together for a bit (how do you like those *exact directions, ha!*) to let flavors blend and stir as needed.
- Serve Leftover Turkey Noodle Soup with salad, sandwiches, or as a meal on its own.
Video
Notes
Freezer Meal Directions --- Once Leftover Turkey Noodle Soup is cooled fill several containers with soup leaving about 1 inch or so from the top to give room for expansion while freezing. I've talked to moms who use leftover ice cream buckets for freezing large batches of soups. I use a variety of containers that work well for soup freezer meals. To use your soup freezer meals just set your container out in the refrigerator the day before you need it (or if you forget, defrost the day you need your soup using the cold water defrost method). Once soup is defrosted just reheat fully in microwave or stove top.