Turkey Noodle Soup
This comforting Turkey Noodle Soup is a perfect way to use leftover turkey, packed with vegetables and egg noodles. It’s hearty, flavorful, and ideal for a cozy meal any day of the week.
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
- 1 Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups chicken or turkey broth
- 3 cups cooked turkey, shredded Can use leftover turkey.
- 2 cups egg noodles Can substitute any type of pasta.
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes until the vegetables start to soften.
- Sprinkle in the dried thyme and rosemary, stirring to combine, and cook for 1 more minute to release the herbs’ flavors.
- Pour in the chicken or turkey broth, and bring the mixture to a boil.
- Once boiling, add the shredded turkey and egg noodles. Reduce the heat and let it simmer for about 15-20 minutes, or until the noodles are tender.
- Season the soup with salt and pepper to taste. Cook for another 2-3 minutes.
- Serve hot, and garnish with fresh chopped parsley.
Notes
You can use any type of pasta you have on hand if you don’t have egg noodles.
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Feel free to customize the vegetables according to your preference or what you have on hand. Adding peas or corn can enhance the flavor and nutrition.