Creamy Turkey (or Chicken) Noodle Soup

After all the hard work of planning and preparing the Thanksgiving feast, the "gift" that keeps on giving is the leftover turkey. Depending on the size of the turkey you cooked and the leftovers you have, you can create some great meals.

Grandma usually started the morning after Thanksgiving by making turkey broth using the leftover carcass. She would pull out her biggest stockpot, throw in the carcass, cover it with water and add onion, garlic, and whatever other vegetables she had on hand. She didn't peel or chop anything, she just washed it and threw it in.  Today we might add in some of our own rosemary and thyme growing outside our kitchen door (if it has survived the chill winter air), otherwise we use the dried variety. These wonderful herbs add flavor and depth to the broth. Here's the process (which can be used for either leftover turkey or rotisserie chicken):

Chicken or Turkey Broth

Turkey carcass with enough water to cover it in the pot

Vegetables (like onion, garlic, celery and carrots)
Herbs (like rosemary, thyme or sage)

Salt and pepper to taste

Throw everything in the pot and bring to a boil. Cover and let simmer for several hours (2-3 hours is best). After it has simmered, remove the carcass, strain the liquid through cheesecloth or a sieve so you end up with plain broth. Remove whatever meat is left on the carcass Store broth and meat in a separate containers in the fridge or freezer until use.

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After all the hearty eating on Thanksgiving, Grandma would prepare something "light" and usually a turkey noodle soup with a green salad and some leftover bread or rolls satisfied what little hunger remained the day after the big meal. This recipe even uses the leftover mashed potatoes, if desired!  The recipe can also use leftover chicken any time of year, plus it's a healthier alternative to the ubiquitous canned cream of chicken soup.

Keep in mind, if you're "turkeyed out," the broth and meat will be safe in your fridge for a couple days until you're ready, otherwise try this creamy turkey noodle soup. It's delicious!

Creamy Turkey (or Chicken) Noodle Soup

2 tablespoons olive oil
1 medium onion, chopped
1 large stalk celery, diced
1 carrot, peeled and diced
3 garlic cloves, minced
½ teaspoon oregano
¼ dried thyme
¼ teaspoon poultry seasoning
5-6 cups turkey (or chicken) broth
1 cup leftover mashed potatoes* (or whisk in 1/4 cup flour)
2-3 cups cooked turkey (or chicken) cut into chunks
1 cup half & half (or heavy cream)
salt and pepper to taste

*If you do not use the mashed potatoes, whisk in about 1/4 cup flour to the broth to thicken things up.

Heat up the oil in a Dutch oven or stockpot. Add in onion, carrots and celery and sauté 3-4 minutes until softened and golden brown. Stir in garlic and cook about 1 minute. Stir in oregano, thyme and poultry seasoning for about 1 minute until blended.

Slowly pour in the turkey (or chicken) broth then add in mashed potatoes (or whisk in 1/4 cup flour) and heat mixture slowly to boiling.

Reduce heat and add in the turkey (or chicken) and half & half (or cream) until heated through, then season with salt and pepper to taste and serve. 6 servings.