Turkey Noodle Soup
This turkey noodle soup is a great way to turn leftover holiday turkey into a delicious recipe with minimal effort. It’s made in one pot, ready in 30 minutes, and keeps well in the fridge for days or freezer for months.
-
Prep Time: 10 minutes -
Cook Time: 20 minutes
-
Total Time: 30 minutes
-
Yield: 6 servings 1x -
Category: Soup -
Method: Stovetop
Category:
Method:Ingredients
- 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
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #2.
To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #2.
To Use Fresh Parsley: Use 1 tablespoon of minced fresh parsley in step #2.
To Use Fresh Thyme: Use 1 tablespoon of minced fresh thyme in step #2.
To Use Leftover Chicken: Swap the leftover turkey for 3 cups of shredded leftover chicken in step #4.
To Use Pasta: Swap the egg noodles for 1/2 pound of dry pasta of your choice in step #4.
To Use Cooked Noodles: Prepare the soup as outlined in steps 1# to #4, and cook egg noodles separately in another pot. Add the cooked noodles to the pot in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 314 calories
- Sugar: 4 grams
- Fat: 11 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 37 grams
Find it online: https://kaynutrition.com/turkey-noodle-soup/
