Leftover Turkey Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
261 kcal
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Course
Main Course, Soup
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Cuisine
American
Leftover Turkey Noodle Soup
Description
Leftover Turkey Noodle Soup combines cooked turkey with a base of olive oil-sautéed onions, carrots, and celery. These aromatics create a subtle sweetness and depth in combination with chicken or turkey broth simmered alongside thyme and bay leaf. Adding wide egg noodles toward the end yields tender pasta that absorbs the broth flavors. The soup is seasoned with salt and freshly ground black pepper and finished with minced fresh parsley for brightness. This method allows the turkey to remain juicy and the vegetables to soften without losing their shape.
The resulting soup features a clear, savory broth and a mild herbaceous note from thyme. The egg noodles add a pleasant chew that rounds out the textures. This is a classic comfort food approach that stretches leftovers into a filling, balanced dish ideal for lunch or light dinner.
The recipe’s notes suggest variations in broth selection and options for slow cooker preparation, which slow cook the ingredients before adding noodles late. It also provides advice on storing leftovers in the fridge for up to four days or freezing for three months, ensuring versatile meal planning.
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 celery chopped, rib
- 8 cups (2 quarts) chicken broth or turkey broth (see note 1)
- 3 cups turkey chopped or shredded, cooked
- 2 teaspoons thyme minced, or 1/2 teaspoon dried, fresh
- 1 bay leaf
- 8 ounces egg noodles wide
- salt freshly ground
- black pepper freshly ground
- parsley minced, for garnish, fresh
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
- Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
Notes
- You can use chicken or turkey broth depending on availability.
- Store leftovers refrigerated and consume within 4 days.
- Freeze soup for up to 3 months to prolong shelf life.
- For slow cooker preparation, cook broth, turkey, vegetables, and spices on low for 6 hours or high for 3 hours before adding noodles and cooking 15 minutes more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 936mg | 39% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 19mg | 21% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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