Turkey Noodle Soup is a warm and comforting dish that brings together tender chunks of turkey, hearty vegetables, and slurpable egg noodles. It’s the perfect meal for chilly days or when you’re feeling under the weather. This recipe not only warms you up but also gets you in the kitchen for a delightful cooking experience.
Why Make This Recipe
Making Turkey Noodle Soup is a great way to use leftover turkey, especially after holidays like Thanksgiving. It’s nutritious, easy to prepare, and can feed a crowd. This soup is both filling and comforting, making it a perfect meal for any occasion. Plus, it’s full of flavor and can easily be customized with your favorite vegetables!
How to Make Turkey Noodle Soup
Ingredients
- 2 Tablespoons olive oil
- 1 onion, diced (yellow or white)
- 1 cup diced celery
- 3 carrots, washed and sliced thin
- 3 cloves garlic, minced or 2 teaspoons garlic paste
- 8 cups chicken or turkey broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt to taste (do not add if turkey was brined)
- 1/4 teaspoon ground black pepper
- 2 1/2 cups turkey, chopped or shredded
- 12 ounces egg noodles
Directions
- In a large pot, heat olive oil over medium heat.
- Add onion, celery, and carrots. Cook, stirring regularly for 5-6 minutes or until onions are soft and translucent and carrots are slightly tender.
- Add garlic and cook for 1 minute.
- Add chicken broth, thyme, bay leaf, salt, and pepper.
- Bring soup to a boil and cook for 5 minutes, allowing flavors to meld.
- Add turkey and egg noodles to the soup. Bring to a boil and cook for 10 minutes or until noodles are cooked through.
- Serve immediately and garnish with fresh minced parsley.
How to Serve Turkey Noodle Soup
Turkey Noodle Soup is best served hot. You can enjoy it in a bowl with some crusty bread or crackers on the side. Adding a sprinkle of parsley on top enhances its flavor and presentation. This soup is also great for lunch and can be served with a simple side salad.
How to Store Turkey Noodle Soup
To store Turkey Noodle Soup, allow it to cool completely. Transfer the soup into an airtight container and refrigerate for up to 3-4 days. If you want to store it for longer, you can freeze it in freezer-safe containers for up to 3 months. Just remember to leave some space in the container since the soup will expand when frozen.
Tips to Make Turkey Noodle Soup
- Use homemade turkey or chicken broth for richer flavor.
- Don’t overcook the noodles; they should be al dente as they will continue to cook in the soup.
- Feel free to add other vegetables like peas or green beans according to your preference.
- Adjust the seasoning based on your taste; you can add more herbs or spices if desired.
Variation
You can easily turn this recipe into a Turkey Vegetable Soup by omitting the noodles or replacing them with quinoa or rice for a different texture. Additionally, you can swap out turkey for chicken or add more spices for a twist.
FAQs
Q: Can I use raw turkey instead of cooked turkey?
A: Yes, you can add raw turkey pieces to the pot at the beginning and cook them with the other vegetables and broth.
Q: Can I make this soup ahead of time?
A: Yes! The flavors deepen when it sits. Make it ahead and store it in the refrigerator or freezer for later.
Q: Can I use a different type of noodle?
A: Absolutely! You can substitute egg noodles with any pasta of your choice, just adjust the cooking time accordingly.
Turkey Noodle Soup
Ingredients
Vegetables
- 1 Tablespoon olive oil For sautéing
- 1 cup onion, diced (yellow or white)
- 1 cup diced celery
- 3 pieces carrots, sliced thin Washed and sliced
- 3 cloves garlic, minced Or 2 teaspoons garlic paste
Broth and Seasoning
- 8 cups chicken or turkey broth Homemade or store-bought
- 1/2 teaspoon dried thyme
- 1 piece bay leaf
- to taste Salt Do not add if turkey was brined
- 1/4 teaspoon ground black pepper
Main Ingredients
- 2 1/2 cups turkey, chopped or shredded Use leftover turkey if possible
- 12 ounces egg noodles
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, celery, and carrots. Cook, stirring regularly for 5-6 minutes or until onions are soft and translucent and carrots are slightly tender.
- Add garlic and cook for 1 minute.
- Add chicken broth, thyme, bay leaf, salt, and pepper.
- Bring soup to a boil and cook for 5 minutes, allowing flavors to meld.
- Add turkey and egg noodles to the soup. Bring to a boil and cook for 10 minutes or until noodles are cooked through.
- Serve immediately and garnish with fresh minced parsley.
