Turkey Noodle Soup

After making a full Thanksgiving meal the last thing you may want to do is cook more, but trust me, this soup is worth it. The homemade stock can be made easily and without much thought during the afternoon, and the rest of the soup comes together in about 20 minutes. Serve with any leftover rolls.

Soups

Prep: 30 min
Cook: 4 hours 30 min
Total: 5 hours (includes time to make stock)
Serves 10 to 12

Nutritional Info

T1D Carbs-per-gram ratio: 0.0895

Serving Size: 298g (about 27g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Stock
Make homemade turkey stock using leftover turkey carcass.
Soup
2 tablespoons vegetable oil
Heat oil in a large, empty stockpot over medium high heat.
5 carrots, finely chopped
5 celery stalks, finely chopped
1 onion, finely chopped
Sauté vegetables over medium high heat until crisp, about 5 minutes.
Remove from heat temporarily.
10 cups homemade turkey stock
1 ½ cups roasted turkey meat, shredded
1 tablespoon minced parsley
1 ½ teaspoon thyme
1 ½ teaspoon salt
1 teaspoon pepper
1 teaspoon Old Bay seasoning
Add stock, turkey, and spices to vegetables in a large stock pot. Return to stove and bring to a boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes.
340g / 12 ounces egg noodles
Add egg noodles to pot and cook until noodle are al dente, approximately 5 to 10 more minutes.
Ladle and serve immediately.