Super easy to make. I’m going to make it today.

This is our “go to” way to use Thanksgiving leftovers. Sometimes, I’ll put in a spoonful of leftover stuffing, it totally falls apart and disappears into the soup, but it adds more Thanksgiving spices. Our son says this soup is his REAL reason for eating Thanksgiving dinner! I try to only make as many noodles as we can eat in a meal so the next day leftovers get fresh noodles boiled in.

Excellent soup and a new favorite. So satisfying to come away with a rich pot of soup. It really made it doing my own broth from the turkey that had simmered and then I cooked and defatted it. I added more College inn turkey broth which is a bit salty I think–I am glad I didn’t add any extra salt. Used the wide egg noodles as what I had on hand. Got 8 cups worth of soup. Also since I was using my left over turkey for several skinny taste dishes –by the time I did this one really only had dark turkey meat left and that made it extra rich too really. Loved it. Thank you. ( The other recipes I did this time for left over turkey were the skillet “chicken or turkey in this case” enchilada and the turkey pot pie with the sweet potato topping–both wonderful as well. I like the things I make after having the turkey dinner better then the turkey dinner really!

I think I’m more excited to make this soup tomorrow than I was for Thanksgiving today!

Perfect!  Easy to make.  Taste wonderful.  The only difference I made was to sauté the onion, garlic, celery and carrots with tablespoon of olive oil so it would cook faster.  It only took about 5 minutes to make.

Made this soup today even if it is not “soup weather.” Delicious! Added just a pinch of dried French thyme crumbled with my fingers to the broth. – a little bit of herbs couldn’t hurt. Can’t wait to try more of your soup recipes! Thanks, Gina!