Thanksgiving Leftover Turkey Noodle Soup

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Serves: 4-8
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bunch left over turkey
bunch left over stuffing
bunch left over mashed potatoes
1 can(s) vegetarian beef broth
2 1/2 c water to cover
1 c carrots, chopped
1 c frozen peas
1 stick butter, cold
1 pkg noodles
1 c celery chopped
dash(es) salt and pepper
dash(es) sage, dried

The Cook

Sherri Frushon Recipe
Lightly Salted
Indianapolis, IN (pop. 2.8M)
Member Since Nov 2011
Sherri's notes for this recipe:
I love Thanksgiving. Usually I have plenty of leftovers and came up with this meal a few years ago. Soup to warm the heart and sole.
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Get out a huge big pot. Place your water in the pot and allow to boil, reduce heat. Add, vegetarian beef broth. Slowly stir. This is where I add salt and pepper and a little sage for taste. Add your one stick of butter. Allow butter to melt. (This is the start of your rue)
After your rue has had time to heat up, not boil. Slowly add a couple of scoops of left over mashed potatoes, you will have to continue to whisk the mashed potatoes until the mashed potatoes have dissolved into the rue. Once the mashed potatoes have dissolved, you are going to toss in a couple scoops of left over stuffing, you are going to whisk the stuffing until it has had time to mix in with the rue. Add your carrots, celery, peas and turkey to the pot. Cover and allow to simmer.
Once your rue has had time to thicken up. You will slowly add your frozen noodles to the pot. If more water is needed, you can add more water. (water has no taste) so it won't take away from the flavor of your rue. Keep pot on low heat and allow noodles to continue to cook until they are tender.

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user Christine Davis cdavis1126 - Nov 20, 2012
Not sure what you mean by "add your frozen noodles to the pot"?

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