Leftovers are usually a given when you host Thanksgiving Day dinner, even if everyone eats too much. There is always some leftover stuffing, squash, scalloped corn and the like besides the star of your feast — the turkey.
Even if you sit down for a slice or two of turkey on a bun(s) around suppertime, there often is plenty of meat left if your bird is 10 pounds or more.
One way, and it’s a good choice, is to use some of your turkey — and maybe some of those carrots and celery from the veggie tray — in soup. That’s what I did Friday.
The following recipe is one I’ve perfected over the years. It’s a snap and a good choice if you’re looking to eat a little lighter following your holiday feast. There’s a good chance your family will “gobble” it up.
Turkey Noodle Vegetable Soup
3 quarts water
2 cups turkey, cut up
2 stalks celery, diced
1 medium onion, diced
1 cup frozen peas
4 or 5 carrots, sliced thinly
Salt and pepper to taste
8 ounces egg noodles, uncooked
Place turkey carcass in water and bring to boil then reduce heat and simmer for 15 to 20 minutes. Remove carcass and discard it after taking off any meat. Return meat to the soup pot and add remaining ingredients. Cook on low heat for 30 to 40 minutes. Serve with crackers or crusty bread.