Description
A cozy and classic Turkey Noodle Soup loaded with fresh veggies, tender turkey, and egg noodles in a savory, herb-infused broth. It’s the perfect way to use up leftover turkey and enjoy a warm, satisfying meal any night of the week.
Ingredients
4 large carrots, peeled and thinly sliced crosswise (about 2 cups)
4 medium stalks celery, thinly sliced crosswise (about 2 cups)
1/2 medium yellow onion, diced (about 1 cup)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
4 sprigs fresh thyme
8 cups unsalted homemade turkey or chicken stock, or a low-sodium store-bought version
4 cups shredded, cooked turkey
12 ounces dried wide egg noodles
1/2 medium bunch fresh parsley or dill, coarsely chopped
Instructions
- Bring a large pot of salted water to a boil for the noodles.
- In a separate heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.
- Add the sliced carrots, celery, and diced onion. Season with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the minced garlic and thyme sprigs, cooking until fragrant (about 1 minute).
- Pour in the turkey or chicken stock. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
- Meanwhile, cook the egg noodles in the boiling water according to package instructions until al dente (5-8 minutes). Drain well.
- Remove thyme sprigs from the soup. Stir in the cooked turkey and drained noodles. Turn off the heat and stir to combine.
- Garnish with chopped parsley or dill before serving
Notes
For best texture, store the noodles separately if making ahead. The soup can be made 2 days in advance or frozen (without noodles) for up to 1 month.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Carbohydrates: 35g
- Protein: 35g