On Saturday afternoon, we invited our college friends over for a turkey dinner potluck. It was so much fun. Of course, I loved being with everyone and sharing a meal around the table together as a family. And, the food was quite delicious as well. We prepared the turkey, stuffing, and gravy and each friend brought a family favorite along for a side or for dessert. The house was warm with Thanksgiving aromas. It was a decadent meal and there were a few of us who wished we could curl up on the couch in our stretchy pants.
As was inevitable, David and I were left with so many leftovers. We were a little perplexed with how to handle all of the remaining turkey. I have never been very good at re-purposing leftovers. Thankfully, Eric, Laura’s husband, shared his delicious chicken noodle soup recipe which we substituted with our turkey meat. Coming home from work tonight, this meal was easy to whip together and so delicious. We are both excited to eat these leftovers again tomorrow night. And, to be honest I see this becoming a staple in our home. Thanks Eric!!
Roast chicken or turkey leftovers (we used 2 legs, a little breast meat and 2 wings from the turkey)
2 celery sticks
chicken stock (enough for 6-8 cups)
red pepper flakes
salt and pepper
Start by heating olive oil in a pot. Saute chopped onion and 4 diced garlic cloves until translucent.
Add in the turkey or chicken leftovers. Cook together with the onion and garlic for 3-4 minutes until meat is warmed through and browns a little on the edges.
Add in the chopped carrots, celery and the spices: 2 tsp basil, 1 tsp marjoram, 1 tsp tarragon, 1 tsp salt, 1 tsp pepper, 2 tsp red pepper flakes. Saute together and cook 2-3 minutes.
Pour in the chicken stock. I added about 8 cups of the broth. Bring to a rolling boil and then cover and simmer for 30-40 minutes. Finally, add in the rice noodles and cover the soup again for 5-8 minutes to cook the noodles. Serve and truly enjoy!