Description
A comforting and hearty leftover turkey noodle soup made with homemade turkey stock, fresh vegetables, egg noodles, and shredded turkey. This easy-to-make soup is perfect for utilizing leftover turkey and offers a flavorful, nourishing meal ready in under 30 minutes.
Ingredients
Scale
Soup Base
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
Vegetables and Seasoning
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves (minced)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped parsley
Other Ingredients
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the stock and vegetables: Fill a large saucepan with the homemade turkey stock (or canned stock), then add the bay leaf, diced carrots, chopped onion, celery, minced garlic, salt, and freshly ground black pepper. Simmer the mixture for 10-15 minutes until the vegetables become tender and the flavors meld.
- Add noodles and turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded leftover turkey. Cook according to the noodle package directions, which is about 5 minutes, ensuring the noodles are tender and the turkey is heated through.
- Finish and serve: Remove and discard the bay leaf from the soup. Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- Chicken alternative: Substitute leftover chicken and chicken stock if turkey is unavailable. Using bones from a rotisserie chicken to make stock works well.
- Time Saver: Use low-sodium canned turkey or chicken stock or broth if you don’t have homemade stock handy.
- Pasta variations: Feel free to use different noodle types such as rotini, elbow macaroni, or your favorite pasta.
- Herbs: Enhance the flavor by adding fresh thyme, rosemary, or chives according to your preference.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 20 mg
