Description
This recipe provides instructions for making a comforting and classic turkey noodle soup, perfect for a chilly day or using leftover turkey.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups turkey broth
- 1 pound cooked turkey, shredded or diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in turkey broth. Add shredded turkey, thyme, and rosemary.
- Bring the soup to a simmer. Season with salt and pepper.
- Add egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
- Stir in fresh parsley before serving.
Notes
- You can use chicken broth if turkey broth is unavailable.
- Adjust seasonings to your preference.
- For a thicker soup, you can add a slurry of cornstarch and water.
- This turkey noodle soup recipe is easily adaptable for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg