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
- 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.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Pour in the chicken or turkey broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- 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.
- Remove the bay leaf and discard.
- Taste the soup and adjust seasonings as needed.
- 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