>There are so many different turkey soup recipes out in the blogosphere that it didn’t occur to me to post another one. However, a plurk friend (also butcher and chef) suggested that would be a good post for Thanksgiving week, so I decided to try it.
The hardest thing about posting a soup recipe is that I rarely make a soup the same way twice. Soups usually start with a good stock or broth, add veggies, add meat (maybe), simmer all day, and later add noodles or rice or dumplings. But here goes: the Post-Thanksgiving Turkey Noodle Soup at Daisy’s house.

4-6 cups turkey stock (you did make some with the turkey carcass, didn’t you?!)
1/4 cup peas
1/4 corn
1 large carrot, peeled and diced
1 stalk celery, diced
1/4 cup diced onion
1/4 cup diced green or red pepper
1/2 teaspoon lemon pepper
1 tablespoon fresh herbs: thyme, rosemary, and basil if available
1 tablespoon fresh parsley
1/4 cup spinach (optional: I have some in my freezer from the summer garden)
–any other available leftover vegetables
Oh, and turkey! I almost forgot. 2 cups diced turkey, or more if you like a really meaty soup.

Let all ingredients simmer in crockpot on low for 6-8 hours or on high for 4-5 hours. About an hour before serving, add a generous handful of egg noodles (or other type, but wide egg noodles are my family’s favorite). Turn crockpot to high.

Serve warm with fresh bread and cranberry jello on the side to recreate a bit of the peaceful feeling of Thanksgiving Day.

Have a wonderful Thanksgiving, everyone.