Description
This comforting Turkey Noodle Soup recipe transforms leftover turkey into a hearty, flavorful meal perfect for chilly days. Featuring tender vegetables, savory herbs, and classic egg noodles simmered in aromatic broth, this soup is easy to prepare and satisfying for the whole family.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (â…› stick)
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and cut into ¼-inch slices
- 1 rib celery, cut into ¼-inch slices
- 2 cloves garlic, minced
Herbs & Seasonings
- 1 bay leaf
- 3 fresh sage leaves (or ½ teaspoon dried sage)
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Liquids
- 4-5 cups low-sodium chicken broth (or turkey broth)
- â…“ cup dry white wine (optional)
Main Ingredients
- 3 cups leftover cooked turkey, shredded or cubed
- 6 ounces dry egg noodles
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the Vegetables: Heat a large Dutch oven over medium-low heat and add the vegetable oil and butter. Once the butter has melted, add the diced onion, sliced carrots, and celery. Cook these vegetables for about 8 minutes, stirring occasionally, until they soften. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Add Herbs and Seasonings: Stir in the bay leaf, sage leaves, dried thyme, kosher salt, and freshly ground black pepper. Cook for 1 minute while stirring continuously to bloom the herbs’ flavors.
- Add Broth, Wine, and Turkey: Pour in the chicken broth and dry white wine (if using), then add the shredded or cubed leftover turkey. Increase the heat to medium-high and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer partially covered for 10 minutes to allow the flavors to meld.
- Season to Taste: After simmering, taste the soup and adjust with additional salt and pepper if needed.
- Cook the Noodles: Add the egg noodles to the soup. Bring the mixture back to a boil and cook the noodles until they are just tender, about 10 to 12 minutes.
- Add Peas: Stir in the frozen peas if using, and cook for about 2 minutes until they are softened but still vibrant.
- Finish Soup: Remove the pot from heat and discard the bay leaf and sage leaves to avoid any bitterness.
- Add Fresh Parsley: Stir in the chopped fresh parsley for a bright, fresh finish before serving.
Notes
- Using leftover turkey is a perfect way to reduce waste and create a delicious meal.
- If you prefer, substitute turkey broth for chicken broth for a richer flavor.
- The white wine is optional but adds a subtle depth; you can omit it for a non-alcoholic version.
- Egg noodles can be swapped for any other favorite noodle type or pasta shape.
- For a gluten-free option, use gluten-free noodles and ensure broth is gluten-free.
- This soup freezes well – store in airtight containers for up to 3 months.
