Description
Turkey Noodle Soup is the ultimate comfort food—warm, hearty, and perfect for using up leftover turkey. Packed with tender turkey, egg noodles, and vegetables in a savory broth, it’s an easy and nourishing one-pot meal that’s ready in under 40 minutes.
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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8 cups turkey or chicken broth
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2 cups cooked turkey, shredded or chopped
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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Salt and pepper, to taste
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2 cups egg noodles (or any pasta)
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2 tablespoons fresh parsley, chopped (optional)
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Juice of 1/2 lemon (optional, for brightness)
Instructions
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Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened. -
Add garlic and seasonings:
Stir in garlic, thyme, and rosemary. Cook for another 30 seconds until fragrant. -
Add broth and turkey:
Pour in the broth and add the cooked turkey. Bring to a gentle boil. -
Add noodles:
Stir in egg noodles. Reduce heat and simmer for 10–12 minutes, or until the noodles are tender. -
Finish and serve:
Taste and season with salt, pepper, and a splash of lemon juice if using.
Garnish with chopped parsley. Serve hot with crusty bread or crackers.
Notes
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Great way to use up Thanksgiving or holiday leftovers.
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Swap noodles for rice if preferred.
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Add a bay leaf while simmering for extra depth (just remove before serving).
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Freezes well—just leave out the noodles and add fresh when reheating.