Description
A comforting and hearty turkey noodle soup, perfect for using leftover turkey.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 8 cups turkey broth, or chicken broth
- 3 cups cooked turkey meat, cubed or shredded
- 1/2 pound egg noodles, uncooked
- Fresh parsley, to serve
Instructions
- In a large soup pot or Dutch oven on medium-high heat, warm the olive oil, then add the diced onion, carrots, and celery, and cook, stirring occasionally, for 5-6 minutes until tender.
- Add the minced garlic, dried parsley, dried thyme, salt, and pepper, stir to combine with the onion mixture, and cook for an additional minute until fragrant.
- Add the bay leaf, broth, and water to the pot, stir again to combine, then bring the mixture to a boil.
- Once boiling, add the dry egg noodles and turkey meat, and cook for 8-10 minutes, or as per package directions, until the noodles are cooked to al dente.
- Once cooked, turn off the heat, then taste the soup and season with additional salt and pepper as needed.
- The turkey noodle soup can be served immediately with fresh parsley, and any leftover soup can be cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- This soup is great for using up leftover turkey after Thanksgiving.
- Be sure to taste and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg