Turkey Noodle Soup
This leftover turkey noodle soup is the perfect meal to use all that extra turkey from Thanksgiving dinner. Start by making turkey bone broth then use the broth and leftover meat to make a hearty and healthy turkey noodle soup.
Servings: 4 People
Calories: 774kcal
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 1 Large Yellow Onion Diced
- 2 Cups Diced Carrots about 3-4 large carrots
- 2 Cups Diced Celery about 5-6 stalks
- 2-3 Garlic Cloves Minced or pressed
- 1 teaspoon Dried Rosemary 1 tablespoon fresh
- 1 teaspoon Dried Thyme 1 tablespoon fresh
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 pound Left over turkey Shredded or Chopped
- 4 Cups Turkey Broth
- 16 ounces Egg Noodles
- ¼ Cup Fresh Parsley chopped
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add the olive oil and sauté the onions until soft and translucent. About 5 minutes.
- Add in the carrots and celery and continue to sauté.
- Add in garlic and cook for 30 seconds.
- Add in the dried herbs, salt, pepper and turkey meat.
- Slowly pour in the turkey broth and add noodles. Bring the pot to a boil.
- Reduce to simmer cook noodles according to the package directions.
- When noodles are done, top the soup with fresh parsley and serve.
Notes
Ingredient Note:
Leftover turkey (dark meat and light): Use any leftover turkey that you have. It can be shredded or chopped into pieces.
Turkey Bone Broth: If you have tome to make turkey broth it will add so much to this soup. If not a good chicken stock or vegetable stock is also a great option.
Egg Noodles: Rice can also be used in place of egg noodles. Just add in the end and cook until the rice is soft.
Nutrition
Calories: 774kcal | Carbohydrates: 93g | Protein: 51g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 1973mg | Potassium: 996mg | Fiber: 7g | Sugar: 8g | Vitamin A: 11365IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 5mg