Turkey Noodle Soup

As usual, the end of my Thanksgiving leftovers is marked by the appearance of a basic turkey soup with whatever leftovers I can scrounge together. This year, I managed to have nothing left but turkey, so I opted for some very basic turkey noodle soup.


Turkey Noodle Soup
2 tblsp olive oil
1/2 onion, chopped
3-4 medium carrots, sliced
3-4 stalks celery, chopped
4 cloves garlic, chopped
1/2 head cabbage, chopped
2 cups leftover turkey, dark and light meat, chopped
8 cups chicken stock (or turkey stock if you scored the carcass)
1/2 lb egg noodles
salt and pepper
Sweat onion, carrot, and celery in olive oil. Add garlic and cook for another minute. Add cabbage and salt and pepper to taste. Add turkey and heat for a minute or two. Add 6 cups of chicken stock. Bring to boil. Reduce to simmer. Let cook for one hour. Add remaining 2 cups of stock and egg noodles. Bring to boil and cook for about 5 minutes or until noodles are at desired tenderness. Taste and adjust seasoning. Serve with crusty bread for dipping.