Leftover turkey? Here's a soup recipe I always make

Again, it's just not the holidays in my home if, after about 2-3 days of turkey leftovers including all the sides & desserts, I make up a huge pot of this soup.  So delicious and also good for you!


Turkey Noodle Soup

1/3 C butter
1 C thinly sliced celery
1/2 C chopped onion
*Optional:  add in a couple of carrots, cut into chunks
8 C ready-to-serve chicken broth (ummm, yeah, I cheat and it STILL tastes very good!)
1 pkg. (16 oz.) Reames Frozen Egg noodles (It HAS to be REAMES--they are as good as homemade)
1/2 tsp. salt
1/4 tsp. pepper
2 C cubed cooked turkey
1/4 C chopped fresh parsley
1 tsp. sage, optional

Heat butter in skillet until melted.  Add celery and onion; cook about 3-5 minutes or until tender, stirring occasionally.  Add broth; bring to a boil.  Stir in noodles, salt and pepper.  Simmer, uncovered, 35 minutes or until noodles are tender, stirring occasionally.  Stir in turkey and parsley; heat through.
Makes 8 servings.

Better than a Baked Potato...Soup

Baked Potato Soup

This requires a little bit of prep work.  But it's NOT hard and I'm telling you it is worth the time spent!!  If you love baked potatoes, and you love pototo soup, then you can imagine combining the two makes for a fabulous soup.  This really is, again, another recipe to rival any restaurant's potato soup offering.


5 large baking potatoes
2/3 C butter OR margarine
2/3 C all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 C milk
1 C (8 oz.) sour cream
1/4 C thinly sliced green onions
10 bacon strips, cooked and crumbled
1 C (4 oz.) shredded cheddar cheese

Bake potatoes in microwave until JUST tender (about 10 minutes, but watch 'em).  Cool potatoes completely then peel and cute into large cubes. 

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.  Gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened slightly.

Remove from heat; whisk in sour cream.  Add potatoes.  I garnish with the cheddar cheese, green onions and crumbled bacon.    Yield:  10 servings

Warm up with a bowl of great beef vegi.soup

Old Fashioned Beef Vegetable Soup

I made this soup 2 days ago, and we STILL have enough for tonights' dinner as well.  My kind of cooking!
Naturally, you can halve this recipe if you don't want enough for a small army, OR try freezing some of it for another time.

Beef Stock, canned or carton
2-3 lbs. beef (stew meat) chunks cut into 1 1/2" cubes OR ground hamburger OR ground turkey
1/2 onion, chopped
celery, 2-3 ribs, chopped
3 Beef Bouillon cubes
2 Tbsp. olive oil
5-6 large potatoes, peeled and cubed
4 carrots, peeled and cut into 1/2" coins or cubed
2 cans EACH:  corn, green beans, peas (any of these are optional or substitute more of one & less of another)
1 can diced tomatoes
salt & pepper
1 clove minced garlic, optional
1 bay leaf

Select a lean cut of meat.  By choosing a pot roast and slicing into cubes yourself, money can be saved over pre-cut stew beef.  Cut and cube beef, chop onions and celery.  You can optionally choose to prepare fresh parsnips and/or turnips at this time, for a heartier vegetable mix.  Add garlic at this point if you choose.

Dredge beef in flour and saute in olive oil until browned, adding garlic during last few minutes of browning. Add stock, bouillon cubes and bay leaf.  Other seasonings may also be added at this time (a pinch of oregano, a dash of garlic or onion powder, salt & pepper, etc.- to taste).  Bring the broth to a boil, then reduce heat to low.  Soup may be transferred to a CrockPot at this time.  If so, set to Low, add remaining ingredients at the start and leave to simmer for several hours, until vegetables are tender.

If cooking on the stove (as I do), add all of the fresh & canned  vegetables and diced tomatoes at this time.  Simmer for an hour or two or until vegetables are tender.  Remove bay leaf before serving. 
Yields 6-8 servings