Leftover Thanksgiving turkey makes wonderful turkey noodle soup. It never fails that the week after Thanksgiving you think you never want to see another turkey again. But by January…you’re thinking mmmmm…..turkey. Freeze drying turkey noodle soup is a perfect way to use up leftover turkey and save it for the day when turkey sounds delicious and comforting again.
To freeze dry turkey noodle soup, fill the Harvest Right trays with soup and process. Save your freeze dried soup in an airtight mylar bag. When you’re ready to serve, add hot water until the soup reaches it’s original consistency. You can also freeze dry diced turkey breast and use it to make fresh turkey noodle soup. There’s no need to rehydrate the turkey before adding to the soup.
Mom’s Turkey Noodle Soup
- 2 cartons of turkey broth (32 oz. each)
- 24 oz. pkg. Grandma’s Frozen Egg Noodles (thawed) and boil approx. 20 min.
- 2 lbs. leftover cooked turkey
- 3 cups cut carrots
- 3 cups cut celery
- 1 cups chopped onion
- 2 pkgs. dry Italian dressing seasoning
- 1 can cream of chicken soup
- 1/2 cube butter
- 2 cups heavy cream
- Salt and pepper to taste
Bring turkey broth to a boil in a large 2 gal. pot. Add cooked egg noodles, turkey, carrots, celery, onion, and seasoning. Simmer on low for 30 minutes. In separate bowl, whisk together cream of chicken soup and heavy cream. Cool soup a little and add whisked ingredients and butter. Stir until soup is creamy. Enjoy!
If Grandma’s Frozen Noodles aren’t available, you can substitute any frozen egg noodles. If using dry noodles, reduce boiling time to approx. 10 min.
We hope you enjoy your Thanksgiving holiday and are prepared for a restful end of the year full of hot soup, good movies, and warm pajamas!
Instead of chicken broth which will take a longer time to freeze dry could powdered chicken bullion be used instead?
I suggest not adding noodles to the soup before freezing and rehydrating. We strongly prefer adding noodles at the table to each serving, leftovers keep much better in the refrigerator also.