Leftover Turkey Noodle Soup
User Reviews
5
Leftover Turkey Noodle Soup
Description
The Leftover Turkey Noodle Soup combines turkey stock with carrots, onions, celery, and garlic to build a mild, savory broth. Simmering the vegetables softens them and infuses the stock with their natural sweetness. Adding shredded turkey and egg noodles allows them to heat through and absorb the broth's flavor while maintaining pleasant textures. The parsley adds a bright herbaceous note that complements the soup’s light seasoning of salt and black pepper. The bay leaf enhances the aroma during cooking and is removed before serving.
This soup works well as a nourishing meal on chilly days or when needing a gentle, satisfying dish after turkey leftovers. Its straightforward preparation and modest ingredients make it accessible for home cooks looking to repurpose cooked poultry and enjoy a familiar, classic flavor profile in soup form.
Ingredients
- 6 cups turkey stock or low sodium canned, homemade
- 1 bay leaf
- 1 cup carrot diced
- 3/4 cup onion chopped
- 3/4 cup celery diced
- 2 garlic minced, cloves
- salt to taste
- black pepper freshly ground
- 1/4 cup parsley chopped
- 3 oz egg noodles I used no-yolk, uncooked
- 2 cups turkey about 8 ounces, leftover shredded
Instructions
- Fill a large saucepan with homemade turkey stock (or canned).
- Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft.
- Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.
- Discard bay leaf and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 131kcal | 7% |
| Carbohydrates | 25.5g | 9% |
| Protein | 5g | 10% |
| Fat | 0.5g | 1% |
| Sodium | 57mg | 2% |
| Fiber | 4.5g | 18% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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