What to do with the leftovers after Thanksgiving? Because let's be honest, leftovers are all part of the holidays.
If you're looking for ways to use up your leftover holiday roast, this unturkey - no turkey noodle soup should definitely be in your future! It's simple to make. And it's absolutely delicious.
Here's what you need:
2 tablespoons vegan butter
1/2 yellow or white onion, diced
3 ribs of celery, diced
2 large carrots, diced
1 large clove of garlic, minced
8 cups prepared Not Chick'n Bouillon
1/2 teaspoon poultry seasoning
1 bay leaf
1 to 2 cups holiday roast, cubed or shredded
1 16-ounce package of Garofalo (or other wide) Noodles
Heat a large soup pot over medium heat and add the butter to melt.
Next, stir in the onion, celery, and carrot, and cook for about 3 to 5 minutes until the vegetables are semi-tender. Stir in the garlic and cook for another minute.
Add the prepared broth along with the seasonings and bay leaf. Bring the mixture to a boil, then reduce the heat to low, and simmer for about 15 minutes.
Remove the bay leaf and discard.
Finally, stir in the "turkey" pieces and the noodles and bring the mixture back to a boil. Reduce the heat to medium-low and continue to simmer for another 8 to 10 minutes until the noodles are tender.
Serve the soup right away with crackers or your favorite crusty bread.
Refrigerate any leftovers and enjoy or freeze them within 3 days. Soup will keep in the freezer for up to 3 months.
To cook, defrost thoroughly in the fridge before reheating on the stove.
