30-Minute Leftover Turkey Noodle Soup
User Reviews
4.4
30-Minute Leftover Turkey Noodle Soup
Description
This 30-Minute Leftover Turkey Noodle Soup begins by sautéing carrots, celery, and onions until softened, then garlic is added for aromatic depth. Turkey broth infused with fresh sage, rosemary, thyme, oregano, and black pepper is brought to a boil to form a flavorful base. Egg noodles cook directly in the broth, absorbing its seasoning, while shredded leftover turkey adds protein and substance.
The soup features tender vegetables and noodles in a herbaceous broth lightly seasoned with fresh and dried herbs, balanced by savory turkey. Cooking the noodles directly in the broth intensifies the flavor and slightly thickens the soup. The use of leftover turkey ensures the meal is resourceful and quick.
This soup works well as a warming lunch or dinner option, particularly suitable after holidays when turkey remains. Adjusting salt and adding water as needed helps tailor the broth's intensity. The recipe suggests substituting chicken broth or chicken if turkey is unavailable.
You can incorporate any turkey cooking juices in place of broth for extra flavor. Adding water is recommended if the liquid level drops during cooking, as noodles absorb a great deal. This flexibility helps maintain a balanced consistency.
Ingredients
- 2 tablespoons olive oil
- 1 cup carrot peeled and sliced thin (about 1 1/2 large carrots
- 1 cup celery sliced thin (about 2 stalks)
- 1 cup sweet onion peeled and diced small (about 1 medium onion, Vidalia or yellow onion
- 2 garlic minced, cloves
- 64 ounces turkey broth low-sodium; or chicken broth
- 2 teaspoons sage finely chopped, fresh leaves
- 1 to 2 teaspoons rosemary finely chopped to taste, fresh
- 1 teaspoon thyme or 1/2 teaspoon dried thyme, fresh
- ½ teaspoon oregano dried
- 1 teaspoon black pepper or to taste, freshly ground
- 12 ounces egg noodles or your favorite noodles or pasta, wide
- water optional and as necessary, about 1 to 2 cups
- 2 to 3 cups turkey white or dark meat, chicken may be substituted, shredded, cooked
- salt to taste
Instructions
- To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the broth, sage, rosemary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary, and boil mixture for about 8 to 10 minutes, or until noodles are soft and cooked through.
- Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
- Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference.
- Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Notes
- Substitute turkey cooking juices for equal parts broth to enhance flavor.
- If the liquid level reduces due to noodles absorbing water, add additional water to maintain desired broth amount.
- Use chicken broth and chicken as alternatives if turkey is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 980 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 980kcal | 49% |
| Carbohydrates | 22g | 7% |
| Protein | 129g | 258% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 494mg | 165% |
| Sodium | 747mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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