Here is a simple idea of what to do with all that leftover turkey from Thanksgiving. I’ve made this now for the past fours years or so and so nourishing on a chilly day to warm up the soul. I always enjoy creating meals from my slow cooker pot. What’s NOT to love. A variety of delicious meals created with not much fuss and an absolute crowd pleaser. This meal is very high in nutrients such as Iron, vitamin A, selenium, vitamin B6, vitamin B12 and niacin.

 

 

SERVES: 6-8

 

 

INGREDIENTS:

2 tbsp olive oil

3 garlic cloves, smashed

1 onion, medium, quartered

4 carrots, skinned and chopped

4 celery stalks, rinsed and chopped

2 cups mushrooms, sliced

4 cups chicken stock, low sodium

2 cups filtered water

handful sage, fresh

black pepper, to taste

sea salt, to taste

1 package egg noodles

2-3 cups turkey, cooked

 

 

INSTRUCTIONS:

In a medium saucepan, heat oil and saute the onion, celery and mushrooms until soft and fragrant; about 3-4 minutes. Add the garlic and let cook for about 2-3 minutes, while stirring frequently in reducing burning, until fragrant. Remove from heat. Set aside.

Place the cooked veggie mixture into the crock pot. Add in the remainder of the ingredients except for the egg noodles. Cover and set on low for 6-8 hours, or on high for 4 hours.

At this time you may prepare noodles ahead of time or about an hour prior to the soup is completed.

About half hour before the soup is ready always taste and add seasoning if needed.

When completed, serve immediately. Place the turkey and noodles first in the serving bowls and then the nourishing soup. Garnish if you may.

 

 

 

NUTRITIONAL VALUE: calories 207; total fat 8.3g; sodium 159mg; potassium 558mg; total carbohydrates 8.9g; dietary fiber 2.5g; sugars 3.8g; protein 20g; vitamin A 140%, calcium 4% and Iron 46%.

 

 

 

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