Easy Turkey and Noodle Soup - Perfect for Leftovers
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6 servings
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
Easy Turkey and Noodle Soup - Perfect for Leftovers
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Packed with tender turkey, egg noodles, and a medley of simple vegetables, this turkey noodle soup recipe comes together quickly in one pot and is a perfect way to use up leftover turkey meat from holiday dinners.
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Ingredients
- 2 tablespoons butter or olive oil
- 2 whole carrots sliced
- 3 sticks celery sliced
- 1 large onion diced
- 3-4 cloves garlic minced
- 8 cups turkey broth or chicken broth
- 3 cups turkey meat cut into cubes or shredded
- 2 cups dry wide egg noodles
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- salt and pepper to taste
- Fresh parsley or thyme optional garnish
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Instructions
- In a large dutch oven or soup pot, add the butter and let it melt. Then add the celery, carrots, onions, and garlic and cook on medium-high heat for 5-8 minutes until the veggies begin to soften and the onions start to become translucent.
- Add in the broth, bring to a boil and cook for 10 minutes.
- Then add in the cooked diced turkey meat, dry noodles, and seasonings.
- Reduce the heat to low and simmer uncovered for 10 minutes until the pasta has reached desired tenderness.
- Garnish with fresh chopped thyme or parsley. Serve with crackers or crusty bread.
Notes
- Use leftover turkey or cooked turkey tenderloins.
- Swap turkey for leftover chicken or even a rotisserie chicken.
- Add more veggies like green beans, peas, zucchini or mushrooms. A bag of frozen mixed vegetables are good as well.
- Use a different pasta like fusilli, ditalini, macaroni noodles.
- Make a creamy soup, by sprinkling ¼ cup of all-purpose flour over the veggies about one minute before adding the broth. Reduce the amount of broth to 6 cups and add 1 cup of heavy cream. Bring to a boil, reduce to low and simmer for 10 minutes before continuing with the recipe as noted.
- Store cooled soup in an airtight container in the refrigerator for 3-4 days.
- Freeze: This soup freezes well. You can also cook the soup without the noodles and add it when you thaw the soup out freshly cooked. Allow the leftover soup to cool and store in an airtight container in the freezer
Nutrition Information
Show Details
Serving
1serving
Calories
220kcal
(11%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
79mg
(26%)
Sodium
1295mg
(54%)
Potassium
339mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
305IU
(6%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 220kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 1295mg | 54% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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