Description
A hearty and comforting turkey noodle soup made with leftover turkey, vegetables, and egg noodles in a flavorful broth.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken or turkey broth
- 2 cups cooked turkey, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant, about 2-3 minutes.
- Add carrots and celery, cooking for another 5 minutes until slightly softened.
- Pour in the broth and bring to a boil.
- Add the cooked turkey, thyme, rosemary, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Stir in egg noodles and cook according to package instructions, usually about 7-8 minutes.
- Once noodles are tender, stir in fresh parsley and adjust seasoning if needed.
- Serve hot and enjoy.
Notes
- Use leftover turkey for convenience and flavor.
- Add a squeeze of lemon juice for brightness.
- Can substitute egg noodles with rice or pasta of choice.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg