Turkey Noodle Soup
Turkey Noodle Soup is a comforting and hearty dish perfect for using up leftover turkey. This soup is filled with tender noodles, nutritious vegetables, and flavorful broth, making it a great meal any time of the year.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 8 cups turkey or chicken broth
- 2 cups cooked turkey, shredded Can use leftover turkey.
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 cups egg noodles Or any pasta of your choice.
- to taste none salt and pepper
- 1 tablespoon lemon juice Optional.
- none none fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the turkey or chicken broth and bring to a boil.
- Once boiling, add the shredded turkey, dried thyme, dried parsley, and bay leaf.
- Reduce the heat to a simmer and cook for 15 minutes.
- Add the egg noodles and cook according to package instructions, usually around 8-10 minutes, until the noodles are tender.
- Season with salt, pepper, and lemon juice (if using) to taste, and remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
This soup can be made with leftover turkey from Thanksgiving or any roast.
Any vegetables such as peas or green beans can be added if desired.
For a creamier version, add a splash of heavy cream or half-and-half before serving.