Classic Homemade Turkey Noodle Soup
A heartwarming dish that utilizes leftover turkey, featuring a rich broth infused with tender turkey pieces and vibrant vegetables.
Servings: 6 servings
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups Cooked Turkey Shredded or diced, preferably leftover turkey.
- 6 cups Low-Sodium Chicken Broth Base of the soup for savory depth.
- 2 cups Egg Noodles Hearty noodles that soak up the broth.
- 2 medium Carrots Diced for natural sweetness.
- 2 stalks Celery Diced for crisp texture.
- 1 medium Onion Chopped for foundational flavor.
- 2 cloves Garlic Minced for robust flavor.
- 1 teaspoon Dried Thyme Adds earthy aroma.
- 2 leaves Bay Leaves For depth of flavor.
- to taste Salt and Pepper Essential for seasoning.
- 2 tablespoons Olive Oil For sautéing vegetables.
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté for 3-4 minutes until translucent.
- Introduce diced carrots and celery, sauté for another 5 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and stir to combine.
- Add shredded turkey, thyme, and bay leaves, then bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add egg noodles and simmer uncovered for 8-10 minutes until tender.
- Taste and adjust seasoning with salt and pepper, then remove bay leaves.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be stored in the refrigerator for up to three days or frozen for up to three months.