Description
A comforting and hearty turkey noodle soup made with leftover turkey, vegetables, and egg noodles in a savory broth.
Ingredients
- 2 cups cooked turkey, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded turkey, broth, thyme, parsley, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to blend.
- Add egg noodles and cook according to package directions, usually 7-8 minutes.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Serve hot, garnished with additional parsley if desired.
Notes
- This recipe is great for using leftover turkey from holidays.
- You can substitute chicken if turkey is not available.
- Use gluten-free noodles for a gluten-free version.