Warm up with this comforting Turkey Noodle Soup, the perfect way to turn your Thanksgiving leftovers into a hearty meal. Packed with tender turkey, egg noodles, and wholesome vegetables, this cozy soup is a delicious way to keep the holiday flavors alive!
Ingredients
- Olive Oil: For sautéing vegetables and adding a rich flavor base.
- Onion, Garlic, Carrots, Celery: Classic aromatics for depth and a touch of sweetness.
- Turkey or Chicken Broth: Provides the savory foundation of the soup.
- Cooked Turkey: Repurposes leftovers while adding protein and heartiness to your noodle soup.
- Thyme, Parsley, Bay Leaf: Herbs for an earthy, comforting aroma.
- Salt and Pepper: Essential seasonings to balance flavors.
- Egg Noodles: A satisfying, chewy element that completes the soup.
- Fresh Parsley: Optional garnish for freshness and color.
Alternative Ingredients
- Olive Oil: Substitute with butter or any neutral cooking oil when making Turkey Noodle Soup.
- Turkey or Chicken Broth: Use vegetable broth or water with a bouillon cube.
- Cooked Turkey: Replace with shredded chicken or roasted tofu for a vegetarian option.
- Thyme, Parsley, Bay Leaf: Swap with Italian seasoning or fresh herbs on hand.
- Egg Noodles: Use any pasta, rice, or even quinoa for variety.
Detailed Steps
Sauté the Vegetables: Cook the aromatics low and slow for maximum flavor in your Turkey Noodle Soup. Stir often to keep the garlic from burning.
Build the Base: Homemade broth adds richness, but boxed works fine—just adjust the salt to taste.
Cook the Noodles: Stir noodles occasionally to prevent clumping. Cook separately if planning to freeze leftovers.
Finish and Serve: Remove the bay leaf, then brighten flavors with fresh parsley or a splash of lemon juice in your Turkey Noodle Soup.
Expert Tips
Use Leftover Veggies: Toss in any cooked vegetables from your Thanksgiving spread, like green beans or corn, into your Turkey Noodle Soup.
Add a Splash of White Wine: Deglaze the pot after sautéing vegetables for extra depth in your Turkey Noodle Soup.
Try Fresh Herbs: Stir in fresh thyme or rosemary just before serving for a vibrant finish.
Make it Creamy: Add a splash of heavy cream or a dollop of sour cream for a richer Turkey Noodle Soup.
Freeze for Later: Freeze the soup without noodles, then cook fresh ones when reheating your Turkey Noodle Soup to maintain texture.
FAQs
Yes! Prepare the soup without the noodles and store it in the fridge for up to 3 days. Add noodles when reheating to keep them from becoming soggy.
Absolutely! Leave out the noodles when freezing. Add freshly cooked noodles when reheating to maintain texture.
You can use any pasta, like bowtie, macaroni, or even rice noodles, depending on your preference.
For a heartier consistency, mix a tablespoon of cornstarch with water and stir it in while the soup simmers.
Yes! Swap egg noodles for gluten-free pasta or rice, and ensure your broth is gluten-free.
Serving Suggestions
Serve this Turkey Noodle Soup with crusty bread or garlic toast for dipping, and add a fresh green salad for balance. For a heartier option, pair it with a grilled cheese sandwich or roasted vegetables.
Storage Suggestions
Store leftover Turkey Noodle Soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup without the noodles for up to 3 months, and add freshly cooked noodles when reheating your Turkey Noodle Soup.
You’ll also enjoy:
- Perfectly Roasted Turkey
- Cranberry Mule Mocktail
- Sweet Potato Apple Casserole
- Butternut Squash Pasta Salad
Turkey Noodle Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 6 cups turkey or chicken broth
- 2 cups cooked turkey shredded
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- salt and pepper to taste
- 2 cups egg noodles
- 2 tbsp fresh parsley chopped (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add garlic and cook for an additional minute.2 tbsp olive oil, 1 medium onion, 3 cloves garlic, 2 carrots, 2 celery stalks
- Pour in the broth and add the shredded turkey, dried thyme, dried parsley, and bay leaf. Stir to combine. Season with salt and pepper. Bring the soup to a boil.6 cups turkey or chicken broth, 2 cups cooked turkey, 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, salt and pepper
- Once boiling, add the egg noodles. Reduce heat to a simmer and cook for 8-10 minutes, or until the noodles are tender.2 cups egg noodles
- Remove the bay leaf and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.2 tbsp fresh parsley
Notes
- Use leftover turkey bones to make a rich broth for added flavor.
- Add any other leftover veggies, like green beans or corn, for a heartier soup.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Was great for a cold winter evening