Description
Transform your leftover turkey into a comforting and delicious noodle soup, perfect for a cozy next-day meal. This recipe is designed to be easy and satisfying, bringing warmth to your table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked, shredded turkey
- 1 cup egg noodles
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded turkey and dried thyme. Season with salt and pepper to taste.
- Stir in the egg noodles and cook according to package directions, usually 7-10 minutes, until tender.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like peas or corn if you have them on hand.
- For a richer flavor, you can use turkey broth instead of chicken broth.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg