Only a couple more days until The Big Day. So much planning goes into the Thanksgiving meal and yet afterwards there’s SO many leftovers! My vote is to transform all that turkey into soup. Because soup is where Worth keeping using leftovers most. Last year I made a creamy turkey wild rice soup and this year, a simple familiar turkey noodle. However this isn’t only any turkey noodle. Remember Monday’s post? You know I used that from-scratch stock for this soup.

Which only elevated it a few notches and gave it that fireside from-scratch vibe. No big deal.

For this Leftover Turkey Noodle soup Gather:

light olive oil
carrots
celery
kosher salt
sage
fresh thyme leaves
turkey stock
leftover cubed or shredded turkey
egg noodles
freshly ground black pepper

First start by adding 2 teaspoons olive oil to a heavy bottom pot or dutch oven over medium-low heat.

Next, add in 2 carrots that have been sliced, 2 short stalks of celery (sliced) and 1 medium diced onion with a pinch of kosher salt.

Cover and sauté until tender and the edges of the onions start to caramelize. About 12 minutes

Then add in 1 tablespoon chopped fresh sage and 2 teaspoons chopped fresh thyme leaves.

Stir and continue to cook for 1 minute.

Next pour in the 12 cups of turkey stock and add in the leftover turkey.

Then cover and heat over low until piping hot.

NOTE: if using a salted store-bought turkey stock or broth, you may need to adjust the salt called for in this method.

When it comes to chicken or turkey noodle soup, I’m a kluski noodle kind of girl.

However, I knew I had these Italian egg noodles in my cupboard and use them instead, breaking them into shorter pieces so they would fit on a spoon.

Next, bring a larger pot of salted water to a boil and cook the egg noodles according to package directions.

Then, after the noodles have cooked, drain and add a spoonful (or two) into your serving bowls. Lastly, ladle the steaming turkey soup over top of the noodles.

Finally, garnish with a few extra thyme leaves or minced parsley and then some freshly ground black pepper. Serve with crackers or grilled cheese sandwiches for dunking.