Easy Turkey Noodle Soup
Quick and easy Turkey Noodle Soup made with leftover turkey, simple veggies and pasta.
Servings: 8 servings
Calories: 257kcal
Ingredients
- 1 onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots chopped
- 2 large celery stalks chopped
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 10 cups turkey broth low sodium
- 3 cups leftover turkey meat shredded
- 1 tsp salt
- Ground black pepper to taste
- 2 bay leaves
- 8 oz 4 cups egg noodles
- 3 tbsp fresh parsley finely chopped
Instructions
- Preheat large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, celery and cook for 5 minutes, stirring occasionally.
- Add turkey broth, cooked turkey meat, salt, pepper, bay leaves and stir. Cover, bring to a boil, then reduce heat to low and simmer for 15 minutes or until vegetables are tender.
- Add pasta, stir and cook covered for another 5 minutes.
- Add parsley and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 4 days. If you make a lot of soup and don't like soggy noodles next day, add enough pasta to eat today. Tomorrow bring soup to a boil, add more pasta and simmer until pasta is cooked.
- Freeze: Freeze in airtight container for up to 3 months, without pasta though.
- Reheat: Simmer soup on low in a saucepan. You can even do this with frozen soup.
- Broth: Feel free to use chicken broth.
Nutrition
Serving: 1.5cup | Calories: 257kcal | Carbohydrates: 25g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 367mg | Fiber: 2g | Sugar: 3g