Ever since my Friends Thanksgiving 2010, I have had a bag of turkey and container of gravy sitting in my freezer with the thought to make some Turkey Noodle Soup. Finally, I was able to get around to it last night, and I am so glad I did. I don’t mean to toot my own horn, but this is the best turkey/chicken noodle soup I have ever had. It has the perfect amount of broth and fresh ingredients which provides a great workday lunch.
Turkey Noodle Soup
- 5 quarts of water
- 15 chicken bouillon cubes
- 5 cups cooked turkey in bite size pieces
- 1 bag of egg noodles
- 2 large onions, chopped
- 5 carrots, chopped
- 6 stalks celery chopped
- 1 cup gravy (preferably homemade if you have it on hand or frozen, but store bought chicken gravy is fine)
- 1.5 tsp dried rosemary
- 1.5 tsp dried sage
- 1.5 tsp dried thyme
- 1/2 tsp chilli powder
- 2 bay leaves
- 1.5 tsp pepper
- 1 tsp sea salt
1. In a large soup pot bring water to a boil with bouillon cubes and spices.
2. Once water is to a boil throw in chopped onion, carrots, and celery. Begin to bring another pot of water to boil for the egg noodles.
3. After 5 minutes, add gravy and turkey. Meanwhile, begin to cook egg noodles.
4. Once egg noodles are done (don’t overcook or you will end up with mush!), transfer to soup pot.
5. Serve & enjoy! Also, leftovers can be frozen.