Leftover Thanksgiving Soup

Some people love the leftovers from Thanksgiving almost as much as the Thanksgiving meal itself. Now I do love extending the holiday over a few more days, but I have to have an arsenal of recipes to help switch up meals following Turkey day and that is where this Leftover Thanksgiving Soup comes in.

Leftover vegetables, chicken broth, stuffing and turkey find their way into this soup to provide a great way to clean out your fridge and earn rave family reviews.

The soup is creamy and dreamy. A perfect play on a classic chicken noodle soup (actually you can make this anytime of year, just add chicken instead of turkey).

Side Note: If you have never used frozen homestyle egg noodles in a soup you are missing out. They are the closest thing you will ever find to grandma’s homemade version. Seriously amazing!

To the base of the bowl add leftover stuffing or mashed potatoes, then ladle this delicious soup over the top.

Leftover Thanksgiving Soup is a perfect way to warm up on a cold fall or winter day and switch up your after Thanksgiving meals.

5 from 1 vote

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Leftover Thanksgiving Soup

Course Main Course, Soup

Cuisine American

Cook Time 30 minutes

Servings 4 Servings

Author My Farmhouse Table

Ingredients

• 1 Tbsp Butter
• 1 Carrot, diced
• 1 Celery Rib, diced
• 1 Small Onion, diced
• 4 cups Chicken Broth
• 1 1/2 tsp Dried Parsley Flakes
• 1/4 tsp Tumeric
• 1/4 tsp Italian Seasoning
• 1/8 tsp Pepper
• 1 pkg (8 oz) Frozen Homestyle Egg Noodles
• 1 1/2 cups Leftover Cooked Turkey, diced
• 1 can (10.75 oz) Cream of Chicken Soup
• 1/2 cup Sour Cream
• Hot Stuffing or Mashed Potatoes, optional

Instructions

1. In a large pot, over medium-high heat melt the butter. Add carrot, celery and onion; cook until tender.

2. Add in broth and seasonings; bring to a boil. 
   

3. Stir in noodles; cook 5-7 minutes or until tender. 

4. Add in turkey, soup and sour cream; heat through. 

5. If desired, serve with stuffing or mashed potatoes in the bottom of the bowl.