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Post-Thanksgiving Turkey Noodle Soup

Post-Thanksgiving Turkey Noodle Soup

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  • Author: Jake
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Post-Thanksgiving Turkey Noodle Soup is the perfect way to use up leftover turkey and transform it into a cozy, hearty meal. Packed with tender turkey, vegetables, and egg noodles in a flavorful broth, this soup is the ultimate comfort food to enjoy after a big holiday feast.


Ingredients

Units Scale
  • 2 cups cooked turkey (shredded or diced)
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 3 cloves garlic (minced)
  • 6 cups chicken or turkey broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 cups egg noodles (or pasta of choice)
  • 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables begin to soften.
  2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Pour in the chicken or turkey broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
  5. Add the cooked turkey and egg noodles to the pot, and continue to simmer for an additional 8-10 minutes, or until the noodles are cooked through.
  6. Remove the bay leaf and discard.
  7. Taste the soup and adjust seasonings as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • You can use any leftover cooked turkey (dark or white meat) for this soup.
  • For a creamier soup, add a splash of heavy cream or milk at the end of cooking.
  • If you prefer a low-carb version, substitute egg noodles with zucchini noodles or another low-carb option.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: ~250
  • Sugar: 4G
  • Sodium: 600mg
  • Fat: 6G
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 40mg