Recipe Adapted from Food Network
Serving Size: 6
1 tablespoon olive oil
2 leeks, cleaned and chopped
2 carrots, peeled and sliced thinly into rounds
1 clove garlic, minced
1 clove garlic, whole
2 stalks celery, sliced thin
3-4 cups leftover cooked turkey, chopped roughly
2 bay leaves
2 teaspoons dried thyme
1/4 teaspoon curry powder
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups turkey stock
12 ounces uncooked wide egg noodles (use half for thinner soup)
2 tablespoons parsely, chopped
1. Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft.
2. Add turkey, bay leaves, thyme, spices, salt, and black pepper and stir to mix well.
3. Add stock and bring mixture to a boil.
4. Reduce heat to medium-low, partially cover and simmer 10 minutes.
5. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender.
6. Remove from heat and discard bay leaves. Garnish with chopped parsley, if desired.
If you have stock left over from Thanksgiving, use that. If not, use the leftover turkey carcass along.
Put half an onion, a few stalks of celery, some carrots, some garlic, a bay leaf, and several peppercorns in a large pot with two tablespoons of oil. Heat on high.
Pull any easily removable meat off the carcass and reserve. Break up the carcass and add to the vegetables.
Cover with 8-10 cups water, bring almost to a boil, then turn down the heat and let it simmer on low for a few hours.
Then toss out the bones and vegetables, degrease the stock, reserve the turkey and start your soup.