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
- 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.
- Stir in the broth and water. Bring to a boil. Add the noodles and cook according to package directions (mine took 20 minutes).
- Once noodles are tender, add turkey, gravy, potatoes, and bouillon (if using). Bring to a low boil.
- Season to taste with salt and pepper and serve!