Description
A simple, comforting recipe for hearty turkey noodle soup, perfect for using up leftover cooked turkey.
Ingredients
Scale
- 6 cups turkey broth
- 2 cups cooked, shredded turkey
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 4 ounces wide egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped carrots, celery, and onion. Cook until the vegetables soften, about 5 to 7 minutes.
- 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, allowing the vegetables to become tender.
- Add the shredded turkey and the egg noodles to the pot.
- Increase the heat slightly and cook until the noodles are tender, usually 6 to 8 minutes, stirring occasionally to prevent sticking.
- Remove and discard the bay leaf.
- Season the soup with salt and pepper to your preference.
- Serve hot.
Notes
- If you do not have leftover turkey, you can use cooked chicken breast or roast turkey meat.
- For a richer flavor, use homemade turkey stock instead of store-bought broth.
- If you prefer a creamy soup, stir in 1/2 cup of half-and-half or evaporated milk after the noodles are cooked, but do not boil after adding dairy.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 75