After about the third day of eating Thanksgiving leftovers, my palatte gets a little bored. So I whipped this up today with my leftover turkey meat, and it was really good! My kids even ate it all up! I got the recipe from Williams-Sonoma but I added about 1/3 cup alcohol-removed white wine, and it gave it a great flavor. (P.S. If you don't have alcohol-removed white wine, just use the regular stuff, it will cook off; but if you don't have it at all, just omit it, but it's really good to use it. By the way, as you can tell, I don't think it's against any religious views I hold to cook with wine, but you be your own judge.)
2 Tbsp. unsalted butter
1 yellow onion, chopped
3 carrots, chopped
3 celery stalks, chopped
6 cups homemade chicken stock or canned low sodium chicken broth (I just used 6 cups hot water with 6 small chicken buillion cubes)
About 1/3 cup alcohol-removed chardonnay white wine
1 cup broken egg noodles or other large, flat pasta
2 cups chopped cooked turkey meat
Salt and pepper to taste
In a large soup pot over medium heat, melt the butter. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes. Add the stock and wine and bring to a boil. Reduce the heat so the stock is just barely simmering. Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more. Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more. Season with salt and pepper. Ladle the soup into warmed bowls. Serves 4 to 6.
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