Turkey Noodle Soup

5 from 5 votes

Turkey Noodle Soup is the perfect recipe to use your leftover Thanksgiving Turkey. It is made from scratch and loaded with veggies, turkey and simple spices.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $10.80, $1.80 per Serving

Ingredients

2 tablespoons vegetable oil
1 medium onion diced
2 celery stalks sliced
2 medium carrots peeled and sliced
2 cloves garlic minced
8 cups turkey or chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon dried rosemary
¼ teaspoon black pepper
8 ounces egg noodles
3 cups cooked turkey shredded or cubed
Salt and black pepper to taste
2 tablespoons fresh parsley chopped
1 tablespoon lemon juice

Instructions

Heat the vegetable oil in a large soup pot or Dutch oven over medium heat.
Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Pour in the turkey or chicken broth. Add the bay leaves, thyme, salt, rosemary, and black pepper. Bring the soup to a boil.
Reduce the heat to a simmer and cook for 10 minutes to allow the vegetables to become tender and the flavors to develop.
Stir in the egg noodles and cook according to the package directions, about 6–8 minutes, until tender.
Add the cooked turkey and simmer for 2–3 minutes, or until heated through.
Remove and discard the bay leaves.
Stir in the fresh parsley and lemon juice. Taste and adjust the salt and black pepper if needed.
Serve warm and enjoy!

Notes

Chicken broth works perfectly if you don't have homemade turkey broth.
If using well-seasoned leftover roasted turkey, taste the soup before adding additional salt.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For best results when making ahead, cook the noodles separately and add them to each serving before reheating to prevent them from becoming overly soft.

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