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Turkey Mushroom Noodle Soup

Here's a warm, comforting recipe that you can make with frozen leftover turkey or chicken from your holiday parties. This is also the best go-to recipe, whey your sick-y in bed. Just hand this recipe over to your loved one to make it for ya! ;)


  • 1-2 lbs of leftover cooked turkey meat and bones. (Frozen from Thanksgiving. It can be substituted with frozen raw chicken.)

  • 2 cups of large elbow macaroni

  • 8 cups of cold water

  • 1-2 bay leaves

  • 5 cups of mushrooms

  • 1 cup carrots, sliced thick on a bias

  • 1 cup celery

  • 1 large onion

  • 4 cloves of garlic, smashed and roughly chopped

  • 5 large potatoes, peeled and diced

  • 1 tbsp. Worcestershire sauce

  • 1 tbsp. soy sauce

  • 1- 22oz can of Cream of Mushroom

  • pink Himalayan sea salt to taste

  • pepper to taste


1. Add your meat, onions, soy sauce, Worcestershire, salt, pepper, water, bay leaves, garlic, carrots, onion and celery to a pot and bring to a boil.

2. Simmer for 25-30 minutes and add potatoes, mushrooms and macaroni. If using raw chicken, boil until chicken is fully cooked and tender (falling off the bone), then proceed to add potatoes, mushrooms and macaroni.

3. Once the potatoes and macaroni are cooked and tender, add cream of mushroom and more salt and pepper to taste.

4. Serve with crackers (I personally love cheese crackers on top) and enjoy!

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