Turkey Noodle Soup
Yield: 12 servings
Calories: 156kcal
I highly recommend making my turkey noodle soup recipe because it's a comforting and delicious way to use leftover turkey from the holidays.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 cups (227 g) diced yellow onion, ½" dice
- 1 cup (114 g) sliced celery, ¼" thick
- 2 cups (284 g) sliced carrots, peeled, ¼" thick
- 1 tablespoon (10 g) minced garlic
- 1 ½ teaspoons chopped thyme
- 1 teaspoon (1 g) chopped rosemary
- 1 ½ teaspoons (9 g) kosher salt
- ½ teaspoon (1 g) black pepper
- 2 dried bay leaves
- 8 cups (1.9 L) unsalted chicken stock, or broth, or turkey stock
- 4 cups (172 g) wide egg noodles
- 3 cups (383 g) cooked shredded turkey
- 1 tablespoon (3 g) chopped parsley
Instructions
- Saute the Vegetables – Add the olive oil to a Dutch oven or large pot, and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, rosemary, salt, and pepper, stir, and cook for 30 seconds.
- Simmer the Soup – Add the chicken stock and bay leaves. Bring the stock to a boil, then reduce to a simmer over medium-low heat. Cover and cook until the carrots are tender, about 10 to 15 minutes.
- Cook the Noodles – Remove the cover and increase the heat to medium-high. Once the liquid is at a rapid simmer, add the pasta. Stir and cook until al dente, 5 to 6 minutes.
- Add the Turkey – Reduce the heat to low. Add the turkey and cook until warmed through, about 5 minutes. Discard the bay leaves.
- To Serve – If needed add more stock or water to thin the soup. Season with salt and pepper to taste. Garnish with parsley before serving.
Notes
- Recipe Yield: 12 cups
- Serving Size: 1 cup
- Storing: Cool then store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 2 months.
- Reheating: Add more stock or water, as the noodles will soak up some of the liquid. Reheat on the stovetop over medium heat or microwave until hot.
Nutrition
Calories: 156kcal | Carbohydrates: 16g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 405mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3672IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
Recipe Link
Recipe Video