Thanksgiving has come and gone, yet my refrigerator is still full of leftovers. It’s no secret that I waste nothing and love to reinvent classic dishes through reusing simple ingredients. Thus Thanksgiving leftovers provide the perfect stage for this. It’s common for leftover dishes to often take center stage following the holidays in our home. There are endless possibilities, but turkey is usually what’s at the center of our dishes.
This year, my family’s favorite post Thanksgiving dish is Homemade Turkey Noodle Soup. It is a twist on our Homemade Chicken Soup, using gluten-free noodles and reusing leftover turkey. Perhaps it’s the weather outside, or that bug that’s been going around our house, but this protein and vegetable packed soup warms our stomachs and home. What’s your favorite Thanksgiving leftover dish this year?
This is my personal version of chicken noodle soup, using turkey instead of chicken. The inspiration came following Thanksgiving, as a way to reuse the leftover turkey through reinventing a classic favorite. I use gluten-free noodles, making the soup completely gluten-free. The soup can be made in advance, refrigerated, then reheated when ready to serve.
- 2 cups uncooked, gluten-free noodles (any type)
- 2 tablespoons vegetable oil
- 1 ½ cups finely chopped carrots
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 bay leaves
- Pinch of freshly ground black pepper
- 2 quarts prepared chicken broth
- 1 cup thinly sliced leeks, white and pale green parts only
- 3 cups shredded, cooked turkey
- Kosher salt and freshly ground black pepper
Heat the oil in an 8- to 10-quart stockpot over medium heat. Add the carrots, onion, celery, bay leaves, and a pinch of pepper and sauté, stirring occasionally, until the vegetables are tender, 5 to 8 minutes. Add the chicken broth, leeks, shredded turkey, gluten-free noodles, and bring to a simmer. Season with salt and pepper. Let simmer slowly for 30 minutes. Remove and discard the bay leaves, and serve.