While it’s not exactly Thanksgiving up here in Canada, I thought it’d be nice to at least support my southern counterparts. I mean, it’s the least I can do. And though you won’t find mashed potatoes and gravy gracing my tabletop this evening (sigh), I’ve whipped up the next best thing. This turkey soup is comfort food embodied. It’s so wholesome, so delicious, and it simply tastes like home. Bonus: it works perfectly with those leftovers you may have on hand in the coming days (unless you want to mail me some. That’s cool too.) Happy Thanksgiving my dears!
Click for recipe…
- 10 cups chicken stock
- 2 stalks celery, diced
- 2 large carrots, peeled and sliced
- 1 onion, diced finely
- 2 garlic cloves, diced
- Leftover turkey pieces, shredded
- 2 cups egg noodles
- 1 tbsp. parsley
- 1/4 cup Italian parsley, finely chopped
- 1. In a large pot, sauté onions in oil until translucent and fragrant.
- 2. Add garlic and sauté for 2-3 minutes
- 3. Pour in chicken (or turkey!) stock and bring to a boil.
- 4. Turn heat down to medium, add carrots and celery and simmer for 5-10 minutes, until tender.
- 5. Add in noodles and cook until al dente.
- 6. Add in turkey and remaining spices just to warm.
- 7. Serve pipping hot (ideally with crusty bread and a big pad of butter).