Name: Leftover Turkey Noodle Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 tbsp butter; ½ cup onion (finely chopped ); 1 clove garlic (minced); ½ cup celery (thinly chopped ); 6 cups broth (made from turkey carcass); 1 turkey carcass; 2 cups egg noodles; 2 cups peas, carrots and green bean ( frozen mix (can use just peas and carrots)); ½ tsp rosemary (freshly chopped); ½ tsp dried oregano; 1 tsp salt (add more to taste); ½ tsp pepper (add more to taste); 1 tsp poultry seasoning (add more to taste)

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Put the turkey carcass in a large pot and add water. Set the timer and cook for 30 minutes on medium heat.
6 cups broth, 1 turkey carcass
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While the broth is cooking, melt butter in a frying pan over medium heat. Add in garlic and cook for about 5 minutes. Add in the onions, celery, spices and vegetable blend and continue to cook until the vegetables are tender.
1 tbsp butter, ½ cup onion, 1 clove garlic, ½ cup celery, 2 cups peas, carrots and green bean
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Once the timer goes off for the broth, use a large skimming spoon to remove the carcass from the broth and set it aside in a large bowl to cool.
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Reduce the heat to medium and add in the noodles. Follow the package directions on how long to cook the noodles. Cook the noodles to half of the required cook time.
2 cups peas, carrots and green bean, ½ tsp rosemary, ½ tsp dried oregano, 1 tsp salt, ½ tsp pepper, 1 tsp poultry seasoning
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Reduce the heat to low and add in the vegetables. Continue to cook the broth, vegetables and noodles until the noodle are soft and fully cooked.
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While the soup is cooking, separate any good pieces of turkey from the carcass and place it in a bowl. Throw away the bones.
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Add the meat to the soup. Season with salt, pepper, and poultry seasoning to taste. Stir and cook for 5 more minutes.
2 cups egg noodles
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Serve alone or pair with my BLT wrap recipe. Enjoy!

Leftover Turkey Noodle Soup