Yes, I know it says chicken, but what if you would substitute a pound or so, of that leftover turkey cut into bite-size pieces.
(makes 8-10 servings
1 small whole chicken water
2 medium carrots
2 stalks celery 1 small onion salt to taste
1 12 ounce bag egg noodles (The frozen ones work really well.)
- Rinse chicken thoroughly and place in large stockpot or Dutch oven.
- Add enough water to cover chicken.
- Slice carrots, dice celery and onion and add carrots, celery, onions and saltto the broth mixture.
- Cook over medium heat until chicken pulls away from bone; approximately 45 minutes.
- Remove chicken from broth with slotted spoon or tongs and set aside to cool slightly.
- Add noodles and cook according to package directions. (8 minutes for dry noodles, 20 minutes for frozen.)
- While noodles are cooking remove chicken from bone. Discard bones, or you can save them to make stock at a later time, and return chicken to broth.