Turkey Noodle Soup

Let’s use up some of that leftover turkey you roasted! Or, if you didn’t, or are trying this outside of Thanksgiving week, you can get some super easy shreddy chicken in a Dutch oven (see side bar note). I do not have an Instant Pot or Slow Cooker, and I know those of you who do, can get easy shredded chicken with those tools!

Egg noodles are the traditional sort of pasta for Chicken Noodle Soup, but I know there are a handful of gluten and egg free folks around here. Feels free to sub in another sort of noodle, something short, or break up longer noodles. I love leeks so much, but if you have a yellow or white onion, you can absolutely use 1 small, or ½ a medium onion in place of the leeks.

This time of year, I always stock the Organic Chicken Better Than Bouillon so I always have broth available. It’s available on Thrive market, a huge one at Costco, most markets really. Or make the SKCC broth if you’re up for a bit of a project. Bone broth, albeit more expensive, is nutrient dense and helps make the soup broth richer.