Turkey Noodle Soup

5 from 1 vote

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

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
1/2 teaspoon dried rosemary
1/4 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

In a large pot, heat the vegetable oil over medium heat. Add the onion, celery, and carrots. Cook for 5-7 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the turkey or chicken broth. Add the bay leaves, thyme, salt, pepper, and rosemary.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to blend together.
Add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes.
Once the noodles are tender, add the cooked turkey. Simmer for an additional 2-3 minutes until the turkey is heated through.
Remove the bay leaves.
Stir in the chopped parsley and lemon juice. Serve warm and enjoy!

Notes

Chicken broth can be used in this recipe in case you don’t have any leftover turkey broth.

If your turkey’s already pretty seasoned (like leftover roasted turkey), you might not need as much salt in the soup. Give it a taste after adding the turkey to make sure it’s not too salty.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition

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