How was everyone’s Thanksgiving? Did you have to Zoom with family or were you able to all be around the same table? Whatever situation you had, I hope it was memorable and wonderful! My family wishes you a belated blessed Thanksgiving.
One of my favorite meals of the whole year is the day AFTER a big turkey dinner, when I can use the leftovers to make an open face turkey sandwich. I’ve had the same meal every year (sometimes twice a year) since I could chew food.
This year, because it’s chilly outside, we felt like adding homemade turkey and vegetable soup to our day after Thanksgiving menu.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 Tbsp olive oil
- 1 onion diced
- 1 Tbsp flour
- 3 large carrots peeled and sliced
- 2 stalks Celery diced
- 2-3 cups leftover turkey diced
- 8 cups chicken or turkey broth
- 1/2 teaspoon poultry seasoning
- 1 bay leaf
- 4 ounces noodles we used rotini
- 1 Tbsp Parsley optional
- salt and pepper to taste
Ingredients
|
|
- Cook onion in olive oil until tender, about 3-4 minutes.
- Add flour and cook 1 minute.
- Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes.
- Add noodles and cook 8-10 minutes or until tender.
- Remove from heat, discard bay leaf and stir in parsley.
- Season to taste and serve.
I couldn’t eat it fast enough!! It was yummy!
Now on to the Christmas decorating! Have you guys finished your decorating already? Please say no just to make me feel less of a slacker!
Hope y’all are enjoying your Friday. Anyone have fun weekend plans?
Love y’all,
Linda
