I like the Thanksgiving leftovers just about as much as I like the dinner… A turkey sandwich made with a layer of cornbread dressing and cranberry sauce is my #1 leftover favorite but next on the list would be homemade turkey noodle soup. The lemon really gives it that rich flavor you sometimes lack in a homemade chicken soup and a little bit of jarred chicken base does make all the difference. This is just as good with leftover or rotisserie chicken. If you plan to freeze the soup for later, freeze it without the noodles and add them upon reheating.

HOMEMADE THANKSGIVING LEFTOVER TURKEY NOODLE SOUP

Makes 6-8 servings, depending on portion size

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, diced

3 large carrots, sliced 1/2 inch thick

5 stalks celery, sliced 1/2 inch thick

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

2 bay leaves

3 quarts chicken broth, I used homemade but okay use your favorite store brand

1 tablespoon chicken base

3 cups leftover roasted turkey or chicken, chopped into chunks

Juice of 1/2 a lemon

3-4 cups wide noodles, uncooked (I like the No Yolks Extra Wide)

DIRECTIONS:

Heat the olive oil in a large pot over medium high heat. Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened. Add the salt, pepper, thyme, and marjoram. Stir to mix together. Add the broth and the chicken base plus the bay leaves. Stir to combine and turn up the heat to high. Bring to a simmer and skim off any foam that develops. Add the noodles. Cook for 8-10 minutes or until the noodles are cooked. Add the roast turkey or chicken and heat through. Add the lemon juice. Check the seasoning before serving.