Description

Turkey Noodle Soup is a comforting, wholesome soup made with tender turkey, vegetables, and egg noodles in a savory broth. It’s a perfect way to use leftover turkey and enjoy a warm, filling meal.

Ingredients

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2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
6 cups low-sodium chicken broth (or turkey broth)
2 cups cooked turkey, shredded
1 cup egg noodles (or any pasta of choice)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
Salt to taste
1 bay leaf
1 tablespoon fresh lemon juice (optional, for a burst of freshness)
Fresh parsley, chopped (for garnish)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes, until softened and fragrant.
Add the sliced carrots and chopped celery to the pot, and cook for another 3-4 minutes, stirring occasionally.
Pour in the chicken or turkey broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, until the vegetables are tender.
Add the shredded turkey, egg noodles, thyme, parsley, black pepper, salt, and bay leaf to the pot. Stir to combine and cook for another 8-10 minutes, or until the noodles are tender.
If desired, add a tablespoon of fresh lemon juice to the soup for added brightness and flavor.
Remove the bay leaf and taste the soup, adjusting the seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. This soup pairs well with crusty bread or a light salad.

Notes

If you don’t have cooked turkey, you can substitute with cooked chicken or rotisserie chicken for a similar flavor.
For a heartier version, you can add additional vegetables like peas, corn, or green beans.
This soup is great for using up leftover turkey from Thanksgiving or other meals, and it can be stored in the fridge for 3-4 days.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 35mg