I’m so proud! For the first time, I managed to fix a small Thanksgiving dinner that did not leave me with enough leftovers to set another complete meal! Finally! Enough turkey left for a couple of good sandwiches. A serving or two of dressing and gravy and that’s pretty much it!
In celebration of my accomplishment, I’d like to share a recipe with you that has been a family favorite to use up left-over turkey. I’ve also gifted the dry ingredients and the recipe to friends and colleagues over the years, with great success. It’s easy to assemble, requires little cooking, and tastes great! It’s . . . .
Turkey Noodle Soup
1/2 t. black pepper
1/4 t. dried whole thyme
1/8 t. celery seed
1/8 t. garlic powder
1/8 t. dried basil
1 bay leaf
1-1/2 T. chicken bouillon granules
1 c. fine egg noodles
(Note: the preceding ingredients may be packaged for gift-giving. I usually put the dry noodles in a small zip bag and make a separate small pouch of the spices wrapped in plastic wrap.)
To make soup:
Add dry ingredients to 6-8 c. water. Add 1 c. each cut-up carrots, celery, onion. (You can buy these already chopped at HEB and other stores!) Bring to boil & simmer 15 min. or until veggies are done. Add 3c. cooked, shredded turkey. Serve hot!
I hope your family enjoys this as much as mine. Feel free to adjust the seasonings to your taste and preference. Enjoy!