Turkey Noodle Soup
Turkey Noodle Soup is a warm, comforting recipe that turns leftover turkey into a rich, homemade noodle soup loaded with fresh vegetables and savory broth—perfect for a quick, easy weeknight meal or cozy post-holiday feast.
Ingredients
- 4 cups cooked turkey shredded or diced
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced on the bias
- 2 stalks celery thinly sliced
- 8 cups low-sodium chicken or turkey broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 8 ounces egg noodles wide or medium
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley finely chopped (for garnish)
Instructions
- Warm the olive oil or butter in a large Dutch oven over medium heat. You want it shimmering—about 2 minutes—before adding anything.
- Toss in the onion and garlic. Stir constantly for about 3–4 minutes, until the onion is translucent and the kitchen smells like Sunday dinner.
- Stir in your sliced veggies and sauté for another 5 minutes. You’re looking for a bit of color on the carrot edges—that’s flavor building.
- Slowly add the chicken or turkey broth, scraping up any golden bits stuck to the bottom. Drop in the bay leaf and thyme.
- Bring to a gentle boil, then reduce heat to low. Let it bubble gently for 10 minutes—taste for salt and pepper, adjusting as needed.
- Stir in shredded turkey and noodles. Increase heat slightly so the soup returns to a gentle boil. Cook until noodles are al dente.
- Remove the bay leaf, turn off the heat, and stir in parsley. If you have Greek yogurt on hand, swirl a tablespoon in for extra creaminess.
Notes
Don’t overcook the noodles to avoid a gummy texture. A peeled potato can absorb excess salt if the soup becomes too salty.
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