Description
This comforting Turkey Noodle Soup recipe is perfect for using up leftover turkey. Packed with tender turkey meat, hearty vegetables, and egg noodles in a flavorful broth, it’s a nutritious and satisfying dish to warm you up on any day. With a classic blend of carrots, celery, potatoes, and herbs, this homemade soup is easy to prepare and perfect for feeding a crowd.
Ingredients
Scale
Base
- 3 Tbsp extra virgin olive oil
- 2 medium carrots, thinly sliced into circles
- 2 large sticks of celery, finely diced
- 1 small/medium onion, finely diced
Broth and Seasoning
- 8 cups turkey stock (or chicken or vegetable broth)
- 4 cups water
- 2 bay leaves
- 1 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp black pepper
- 1 garlic clove, pressed or grated
- 2 Tbsp parsley
Main Ingredients
- 4 medium Yukon gold potatoes, peeled and cubed
- 1 1/2 cups egg noodle pasta (or 3/4 cup small pasta)
- 3 cups leftover turkey meat (white and/or dark meat)
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onions, sliced carrots, and diced celery. Sauté these vegetables, stirring frequently, until they soften and turn golden, about 5 to 7 minutes.
- Add Broth, Water, and Potatoes: Pour in the turkey stock and water. Add the peeled and cubed Yukon gold potatoes along with the bay leaves, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then continue cooking at a medium boil for 10 minutes to allow the potatoes to cook through.
- Add Pasta and Turkey: Stir in the egg noodles and the leftover turkey meat. Continue cooking for about 5 minutes, or until both the pasta and potatoes are tender. Taste and adjust seasoning with additional salt and pepper, as the saltiness can vary depending on the broth and turkey.
- Finish the Soup: Press in the garlic clove and add the chopped parsley. Stir well, then immediately remove the pot from the heat to preserve the fresh flavors.
- Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot for a comforting meal.
Notes
- Leftover turkey works perfectly in this recipe, but you can substitute with cooked chicken if preferred.
- For extra flavor, consider roasting your turkey stock bones before making broth.
- Adjust the pasta amount to your liking; small pasta shapes can also be used instead of egg noodles.
- Make sure to remove bay leaves before serving as they are not edible.
- This soup freezes well; store in airtight containers for up to 3 months.
