Chunky Turkey Vegetable Soup
What to do with all those Turkey day leftovers?? Well, I like to make a hearty turkey soup. I’m not a huge fan of the liquid part so I make mine super thick with turkey, carrots, celery… you get the picture.
48 Oz. of Vegetable Broth
4 Cups H20
2 Bay Leaves
3 – 4 Large Carrots — Roughly a pound
1 Onion
3 Celery Stalks
8 Oz. of Egg Noodles
2 TBSP of Oregano
3/4 TSP of Pepper
3/4 TSP of Himalyan Crystal Salt
8 Oz. Mushrooms
4 Small Yukon Gold Potatoes — Roughly 12 Oz.
And of course, TURKEY. You really can’t measure how much to use, I used about 10 oz. But it’s really whatever you can get off your carcass.
Chop up all the veggies and add in the order above. Toss the turkey in with the carrots. Once your veggies get tender add the egg noodles and let simmer for around 10 minutes. Taste test and adjust as needed. You can let it sit for longer too. It’s really up to you.
Enjoy!
"I'm full of good stuff for you: Turkey, Celery, Carrots, Mushrooms, Onions and more!"
