It’s cold outside in Texas, and we’re swapping Thanksgiving turkey sandwiches for our new go-to Thanksgiving leftover soup.
For our Thanksgiving leftover soup we got creative by putting our favorite items in a turkey sandwich with ramen.
To make it even more special we made homemade stuffing soup dumplings.
This recipe would be perfect for both our smoked turkey recipe (be sure to start with our smoked turkey brine recipe) and our mayo roasted turkey.
Our turkey recipes create a super juicy bird, so the broth sucks up the turkey flavor and combines well with the springy ramen noodles. You can even add in Roasted Turkey Legs!
We still haven’t made it to Japan yet, but ramen noodle soup is both of our all-time-favorite soups.
Whenever we have leftovers of any kind, we love that we can add any proteins or toppings to a simple chicken, beef, or pork Maruchan ramen.
It will be ready in around 10 minutes, how easy is that?
There’s nothing better than a good ramen noodle slurp with quality toppings.
What to make with leftover turkey?
Thanksgiving leftovers are almost as much of a tradition as the family dinner itself.
Once we’re tired of the classic leftover sandwiches we turn up our creative side.
This ramen has been an instant classic, and we’ve already made it multiple times.
Outside of that our favorite leftover recipe to make is our leftover turkey mini pot pies.
These mini pot pies cook up in a few minutes, and are so easy to make we even made them live on TV.
Thanksgiving Soup: Leftover Turkey Soup Recipe
Cook time: 10 minutes
Serving size: 1
Ingredients:
- 1 pack of chicken flavored Maruchan ramen
- 2 slices of turkey
- 5 dumplings from our leftover stuffing dumpling recipe
- 2 sliced cranberries
- ¼ cup of gravy
- ¼ cup of canned corn
- 1 ramen egg, sliced
- 2 sprigs of fresh thyme
Steps:
- Boil 2-3 cups of water.
- Once at a boil add the ramen noodles and cook for 3 minutes.
- Reduce the temperature to low and remove the noodles from the pot and add to your soup bowl.
- Whisk in the ramen seasoning and the leftover turkey gravy.
- Add inthe corn and turkey to the broth and simmer for 2 minutes, until warm.
- Add the broth, turkey, and corn to the noodles.
- Top with cooked leftover stuffing dumplings, sliced cranberries, a sliced, soft boiled ramen egg, and fresh thyme to finish.
Thanksgiving Leftover Soup
This Thanksgiving leftover ramen soup is perfect for anyone looking to upgrade their classic leftover turkey sandwiches.
Ingredients
- 1 pack of chicken flavored Maruchan ramen
- 2 slices of turkey
- 5 dumplings from our leftover stuffing dumpling recipe
- 2 sliced cranberries
- ¼ cup of gravy
- ¼ cup of canned corn
- 1 ramen egg, sliced
- 2 sprigs of fresh thyme
Instructions
1. Boil 2-3 cups of water.
2. Once at a boil add the ramen noodles and cook for 3 minutes.
3. Reduce the temperature to low and remove the noodles from the pot and add to your soup bowl.
4. Whisk in the ramen seasoning and the leftover turkey gravy.
5. Add in the corn and turkey to the broth and simmer for 2 minutes, until warm.
6. Add the broth, turkey, and corn to the noodles.
7. Top with cooked leftover stuffing dumplings, sliced cranberries, a sliced, soft boiled ramen egg, and fresh thyme to finish.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Click this link to pin this Thanksgiving Leftover Soup on Pinterest.
Also, don’t forget to follow us on instagram and facebook for more recipes and foodie recommendations.
If you’d like to automatically receive our posts in your email, register here.
Did you whip up our leftover ramen soup? Be sure to tag us on social media as @coupleinthekitchen and we’ll share it with our foodie followers!
No Comments