Description
Make a hearty and comforting turkey noodle soup using leftover turkey. This recipe is straightforward and perfect for a family meal.
Ingredients
Scale
- 6 cups turkey broth
- 2 cups cooked, shredded turkey meat
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 6 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped carrots, celery, and onion. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the turkey broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes to allow the vegetables to become tender.
- Add the shredded turkey meat and the egg noodles to the pot. Cook according to the noodle package directions, usually 6 to 8 minutes, until the noodles are tender.
- Remove and discard the bay leaf.
- Stir in the fresh parsley. Season the soup with salt and pepper to your preference.
- Serve hot.
Notes
- If you do not have leftover turkey, you can use store-bought cooked turkey breast.
- For a richer flavor, use homemade turkey stock instead of store-bought broth.
- If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4
- Sodium: 650
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 75