Description
A comforting and easy-to-make turkey noodle soup recipe that is perfect for using up leftover turkey. This hearty soup is loaded with vegetables, tender turkey, and egg noodles in a flavorful broth.
Ingredients
For the soup:
- 2 tbsp butter or olive oil
- ½ medium onion, chopped
- 2–3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2–3 garlic cloves, minced
- 8 cups turkey or chicken broth (preferably low-sodium)
- 2 cups cooked turkey, shredded or chopped
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf (optional)
- Salt and pepper, to taste
- 6–8 oz egg noodles (or your preferred pasta)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: In a large soup pot, heat butter or oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until veggies begin to soften. Stir in garlic and cook for another minute until fragrant.
- Simmer the Soup: Add broth, cooked turkey, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until vegetables are tender.
- Cook the Noodles: Stir in the egg noodles and cook according to package directions, about 7–8 minutes, until al dente. Remove bay leaf and season soup with salt and pepper to taste.
- Finish and Serve: Stir in fresh parsley. Ladle into bowls and serve hot. Enjoy with crusty bread if desired.
Notes
- For best texture, cook noodles separately and add just before serving—especially if making ahead.
- This soup freezes well without noodles (add fresh ones when reheating).
- You can substitute cooked chicken for turkey.
