Leftover Turkey Noodle Soup Recipe
Turkey noodle soup is a comforting and hearty dish made from tender pieces of cooked turkey, often leftovers from a holiday feast.
Equipment
- Dutch oven or large pot
- Sharp knife
- cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil (0.21)
- 1 small onion (0.78) diced (about ½ cup)
- 3 medium carrots (0.49) sliced into ½ inch pieces
- 3 stalks celery (0.57) sliced into ½ inch pieces
- 1 tablespoon fresh rosemary leaves (1.32) finely chopped
- ½ tablespoon fresh thyme leaves (0.49) stems removed
- 1 teaspoon salt (0.04)
- ½ teaspoon pepper (0.16)
- 3 cloves garlic (0.41) pressed or minced
- 3 quarts turkey broth or chicken broth (6.54) 12 cups
- 2 ½ cups cooked turkey (5.38) shredded or cut into bite size pieces.
- 12 ounces wide egg noodles (2.22)
- ¼ cup fresh parsley finely chopped (0.12)
Instructions
- In a large dutch oven or stockpot, heat the olive oil on medium heat, add the onion, carrots, and celery and saute’ until the celery and onions are tender.
- Add the rosemary, thyme, garlic, salt and pepper and stir until fragrant, 30-60 seconds.
- Add the turkey broth and bring to a gentle boil, then add the noodles and gently boil for 8-10 minutes, until cooked through.
- The last 5 minutes of cooking, add the turkey. Finish the soup with some fresh parsley and fresh cracked pepper if desired.
Notes
Salt: use low sodium broth to control the amount of salt needed. Some turkey will be salted and seasoned from the first meal.
Seasonings: You can substitute dried herbs in place of fresh if desired. Use ½ to ⅓ the amount as dried herbs are much more intense in flavor.