Description
This classic Turkey Noodle Soup is the perfect cozy dish to use up leftover turkey. With tender egg noodles, hearty vegetables, and aromatic herbs, it’s a quick and comforting meal ideal for chilly days.
Ingredients
- 4 large carrots, peeled and thinly sliced (about 2 cups)
- 4 medium stalks celery, thinly sliced (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 turkey or chicken stock (homemade or low-sodium store-bought)
- 4 cups shredded cooked turkey
- 12 ounces dried wide egg noodles
- 1/2 medium bunch fresh parsley or dill, coarsely chopped
Instructions
1. Bring a large pot of salted water to a boil for the noodles.
2. Combine sliced carrots, celery, and diced onion in a bowl and set aside.
3. In a large Dutch oven or soup pot, heat olive oil and butter over medium-high heat until melted.
4. Add the carrot, celery, and onion mixture along with kosher salt and black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
5. Stir in minced garlic and thyme sprigs. Cook for 1 minute, until fragrant.
6. Pour in turkey or chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
7. Meanwhile, cook egg noodles in the boiling water until al dente, 5 to 8 minutes. Drain noodles.
8. Remove thyme sprigs from the soup. Stir in cooked noodles and shredded turkey.
9. Turn off the heat and garnish with chopped parsley or dill. Serve warm.
Notes
To make ahead, prepare the soup without noodles and store in the refrigerator for up to 2 days. Cook noodles fresh and add before serving.
Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
For added richness, stir in a splash of cream or a squeeze of lemon juice before serving.
Swap dill for parsley if you prefer a fresher, brighter finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Turkey Noodle Soup, leftover turkey recipe, easy soup recipe, comfort food