Turkey Noodle Soup Recipe
User Reviews
5
Turkey Noodle Soup Recipe
Description
This turkey noodle soup begins by softening aromatic vegetables—onions, carrots, and celery—in olive oil, laying a flavorful base. The addition of rich turkey stock, water, diced Yukon gold potatoes, bay leaves, salt, and pepper develops a clear broth that simmers until potatoes soften.
Egg noodles and turkey meat are added near the end to cook just until tender and heated through without breaking down, maintaining texture within the broth. Fresh parsley and pressed garlic added just before serving bring brightness and depth. Bay leaves are removed before serving to avoid bitterness.
This soup combines the homey flavor of turkey stock with the comfort of noodles and vegetables, making it ideal for warming meals especially after a holiday. The use of leftover turkey and pantry ingredients makes it practical and economical.
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 medium carrot thinly sliced into circles
- 2 celery finely diced, large sticks
- 1 onion finely diced, small/medium
- 8 cups turkey stock or chicken or vegetable
- 4 cups water
- 4 medium potato peeled and cubed, Yukon gold variety
- 2 bay leaf
- 2 Tbsp parsley
- 1 1/2 tsp salt plus more to taste, fine sea salt
- 1/2 tsp black pepper
- 1 1/2 cups egg noodles or use 3/4 cup small pasta
- 3 cups turkey meat white and/or dark meat, leftover
- 1 garlic pressed or grated, clove
Instructions
- Set a large soup pot or Dutch oven over medium-high heat and add 2 Tbsp olive oil. Once oil is hot, add onions, carrots, and celery and sauté until softened and golden, stirring frequently, about 5-7 minutes.
- Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes.
- Add pasta and turkey and cook for 5 minutes or until pasta and potatoes are tender. The saltiness of the turkey meat and stock will determine how much salt to add so season with more salt and pepper to taste.
- Press in 1 garlic clove and stir in parsley then immediately remove from heat.
- Discard the bay leaves and serve garnished with more parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbs | 24g | |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 1387mg | 58% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 20mg | 22% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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