Turkey Noodle Soup

So Thanksgiving might be over but you’ll be eating turkey all week. My favorite part of leftovers is the soup. Best thing ever! Now I do this two ways. I make it and put straight in the crock-pot and let it start cooking first thing in morning before I head. I also make it in a gallon baggie to send back to college with my daughter. This is so easy! Best dorm food ever! Everything is in the bag and ready to go except for the water. She dumps it in her crock-pot before class and comes back to a home cooked meal. You could also do this ahead for yourself and put in freezer for use later. As with all of my recipes, if you are out of something, usually you can substitute with whatever you have on hand. Enjoy!

• 2-3 cups of cooked turkey (shredded or chopped)
• 2 stalks of celery (chopped)
• 2 carrots (chopped)
• 1/2 large onion (chopped)
• 2 Tbs minced garlic
• 3 chicken bouillon cubes
• 1/2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp thyme
• 3 cups large egg noodle (I have also used fettuccine or macaroni noodles)
• 6-8 cups water (enough to cover everything with plenty broth left to add noodles to later)

If cooking right now, add everything to crock-pot except noodles. Cook on low for 6-8 hours or high 3-4 hours. Add noodles 10 minutes before serving.

If putting in bag for later, add everything except water and noodles. When you do cook, dump in crock-pot and add water. Cook on low 6-8 hours or high 3-4 hours. Add noodles 10 minutes before serving.

Great served with biscuits, crackers or all alone. Make this ahead for one of those busy nights during this holiday season.