Today’s recipe is still using the leftovers from my brined turkey.
This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.
1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste
2. Chop celery and onion.
3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.
4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well. Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)