I used leftover turkey and leftover veggies from thanksgiving today. I’m not sure of the exact recipe since I’m not the one that cooked the turkey and the veggies that roasted with the turkey but I will try to as approximates:
1 cooked turkey breast shredded 1 cooked turkey leg shredded (entire turkey was basted and cooked with herbed butter – herbs below) 3 carrots (roasted with turkey – or you can sautee below) 3 celery stalks (roasted with turkey or you can saute) 3 potatoes (roasted with turkey – you can omit if you are doing turkey noodle soup) 1 and 1/2 onions 1 tbsp minced garlic 7 cups chicken broth 1 and 1/2 cups egg noodles (or more if you want) 2 tsp fresh sage 2 tsp fresh rosemary 2 tsp fresh thyme Salt, pepper, onion powder, garlic powder, dried parsley, oregano, basil
Sautée the vegetables until almost soft. Pour in broth and simmer for about 10 mins uncovered. Add egg noodles and turkey and simmer for about 10 more mins.
Hopefully that is right. Again, approximates since majority was from leftover thanksgiving dinner 🙂