Follow along as Simply Cookin' Chef Mitzi Stinson shows you how to turn your Thanksgiving turkey leftovers into Quick Turkey and Noodle Soup.

This recipe turns classic Chicken Noodle Soup into a comforting recipe fit for the cold holiday season.

Add a side of fresh-baked bread to make it a hearty meal the whole family will enjoy.

Tired of turkey? Make this soup the traditional way by substituting 1 lb. chicken for the leftover turkey and using the store-bought chicken stock..

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2 quarts of soup, 4 big bowls

Chicken version of recipe courtesy Rachael Ray, 30 Minute Meals - Soul Soothing Formula episode

2T (2 turns around the pan) extra-virgin olive oil

2 medium carrots, peeled and chopped

1 medium onion, chopped

2 ribs celery, chopped

2 bay leaves, fresh or dried

Salt and pepper

6 cups good quality chicken stock (Or substitute 6 cups water and 6 tsp. turkey bouillon base to make your own stock.)

1 lb. leftover Thanksgiving turkey, diced

1/2 lb. wide egg noodles

A handful fresh parsley, chopped

A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil.

Work close to the stove and add vegetalbles to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper to taste.

Add stock to the pot and raise flame to bring liquid to a boil.

Add diced leftover turkey, return soup to a boil, and reduce heat back to moderate..

Add the noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve.

This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.