Turkey Noodle Soup
A warm and comforting dish that combines tender turkey, hearty vegetables, and slurpable egg noodles, perfect for chilly days or when feeling under the weather.
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.
Notes
Best served hot with crusty bread or crackers. Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Leave some space in the container for expansion.