Turkey Noodle Soup Recipe
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Turkey Noodle Soup Recipe
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Homemade turkey noodle soup is a great way to use up leftover Thanksgiving turkey. It’s comforting, easy, and comes together in minutes!
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion chopped (280g)
- 4 carrots peeled and chopped (226g)
- 3 stalks celery sliced (130g)
- 1 teaspoon salt
- 3 garlic cloves minced
- 8 cups turkey broth (1.92L)
- 2 teaspoons fresh thyme minced
- 1 bay leaf
- 6 ounces uncooked eggs noodles (170g)
- 3 cups cooked turkey chopped (340g)
- ½ teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
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Instructions
- Heat a large dutch oven or pot over medium-high heat. Add the olive oil and butter.
- Once the butter has melted, add the onion, carrots, celery and salt. Cook, stirring occasionally, for 5 minutes until the vegetables are slightly softened. Add the garlic and cook for 1 more minute.
- Add the broth, 2 cups of water, bay leaf, and thyme. Bring the soup to a simmer.
- Add the noodles, turkey, and pepper. Once simmering again, cook for 7 minutes, or according to the cook time for the noodles on the package instructions, until they are al dente.
- Remove the bay leaf. Season the soup with additional salt and ground black pepper to taste. Stir in the parsley and serve.
Notes
- For a thicker broth, add 2 to 3 tablespoons of flour to the pot when adding the garlic in step 2. Cook for 1 extra minute, stirring frequently, until no dry flour is visible, then add the broth (continue to step 3). You can also stir in some heavy cream, sour cream, or leftover mashed potatoes at the end of cooking.
- If using white meat, be mindful of how long the soup is cooking. It can dry out if it cooks for too long, so just add it when you add the noodles.
- If you don’t have leftover turkey, make my easy air fryer turkey breast or shred a rotisserie chicken and use that for the soup!
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
61mg
(20%)
Sodium
1264mg
(53%)
Potassium
390mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5350IU
(107%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 1264mg | 53% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5350IU | 107% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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