Leftover Turkey Potato Noodle Soup

TurkeyNoodleSoup

Going through pregnancy close to the Holidays makes some funny things happen.  Things like craving roast turkey with mashed potatoes and gravy in October.  With just the two of us, I had to figure out what to do with the leftover meat, potatoes, and gravy!

One of my favorite things that my great grandma used to do a few days after Thanksgiving was to make turkey and homemade noodles over mashed potatoes.  So good!  This is a variation of that recipe, but instead of serving over mashed potatoes, I just stirred the potatoes right in, making a velvety thick soup. This one’s a winner on a cold day!

What do you like to do with your Thanksgiving leftovers?

Leftover Turkey Potato Noodle Soup

  • 1-1/2 cups chopped carrots
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion (optional in my house)
  • 1 Tbsp butter
  • 1 quart chicken or turkey broth
  • 1 quart water
  • small package frozen noodles (I didn’t have time to make them this time)
  • about a pound of leftover turkey, cut into bite sized pieces
  • about 2 cups leftover turkey gravy
  • about 3 cups leftover mashed potatoes
  • 1 Tbsp chicken Better Than Bouillon (optional)
  • Salt and Pepper to taste
  1. In a medium soup pot over medium high heat, melt the butter.  Add the carrots, toss to coat in melted butter, and cook about 3 minutes.  Add celery and onions (if using) and saute another 3 minutes.
  2. Stir in the broth and water.  Bring to a boil.  Add the noodles and cook according to package directions (mine took 20 minutes).
  3. Once noodles are tender, add turkey, gravy, potatoes, and bouillon (if using).  Bring to a low boil.
  4. Season to taste with salt and pepper and serve!
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