Turkey noodle soup recipe

So many leftovers, so little time! If you are racing against the clock to use up your Thanksgiving leftovers before they go bad, this soup recipe will help ease your worries. The best part? It can be frozen and used later during the winter months when the family isn't still suffering from post traumatic Thanksgiving leftovers syndrome.

TURKEY NOODLE SOUP
Ingredients

• 3 tablespoons butter
• 2 cloves garlic, minced
• 3 celery stalks, diced
• 2 carrots, peeled and sliced
• 1 small onion, diced
• 1 teaspoon dried sage
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon black pepper
• pinch red pepper flakes
• 8 cups turkey, chicken or vegetable stock
• 2 whole bay leaves
• 1 package (or more) egg noodles
• 3 cups cooked turkey, pulled or cut into bite size pieces
• 1 cup frozen corn
• 1 cup frozen green beans
• salt, to taste
• fresh parsley, for garnish

Directions

In a large stock pot, over medium heat, melt butter. Add garlic, celery, carrots, onion, pepper, sage,  thyme and red pepper flakes. Stirring often, cook until onions are translucent. Add stock and bay leaves and bring to a rolling boil. Add noodles and cook for 2 minutes less than the package directions state. Once noodles are cooked, stir in turkey and frozen veggies. Cook until heated through then taste and add salt if needed. Top with parsley if garnish is desired.

If you plan on freezing this soup, ladle into airtight containers, allowing 1 inch space between soup and the lid. Seal and freeze.