Fall is already around the corner, and even though the chill hasn't set in, it's still nice to have some recipes stockpiled for those chilly days to come. This turkey soup is easy and good for leftovers
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4 Carrots, Cubed
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1 Whole Onion, Cubed
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1 Tbls Herbs De Provence
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1 Tbls Onion Powder
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1 Tbls Garlic Powder
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2 Bay Leaves
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4 Quarts of Turkey/Chicken Stock
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2 C Frozen Green Beans
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2 C Frozen Corn
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Handful of Egg Noodles
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Salt and Pepper, To Taste
Saute carrots and onion with 2 Tbls of oil in a large pot, over mid-high heat until soft. Add your herbs/spices and cook for a minute, then add your stock. Bring to a simmer, then add your frozen veggies, turkey remnants (optional), and the noodles at the VERY end and boil until noodles are al dente. Don't overcook or the noodles will soak up ALL of your stock!
Tip: Make your own Turkey Stock! Put your leftover turkey carcass, salt, and a bay leaf in a pot with 1.5 gallons of water and simmer for 2-4 hours on high heat. Remove the carcass and save the stock with turkey remnants in the fridge until ready to use.
