Description
A hearty and nourishing turkey noodle soup packed with vegetables, tender turkey, mushrooms, and egg noodles in a savory broth. Perfect for using up leftover turkey in a cozy, one-pot meal.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 ounces mushrooms (button, cremini, or mixed), sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken or turkey broth
- 2 cups cooked turkey, shredded
- 2 teaspoons dried thyme or 1 tablespoon fresh
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 bay leaf
- Salt and pepper, to taste
- 6 ounces egg noodles (about 3 cups)
- Squeeze of lemon juice or fresh parsley, for garnish (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms. Sauté for 7–8 minutes until vegetables and mushrooms are softened and lightly browned.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Pour in the broth, then add shredded turkey, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
4. Add the egg noodles and cook for 8–10 minutes until tender.
5. Taste the soup and adjust seasoning if needed. Remove the bay leaf.
6. Serve hot, garnished with a squeeze of lemon juice or fresh parsley, if desired.
Notes
Mushrooms add a rich umami flavor that pairs well with turkey.
Use cremini or baby bella mushrooms for more depth, or button mushrooms for a milder taste.
Add 1/2 cup cream or milk at the end for a creamier soup version.
If freezing, cook noodles separately and add when reheating to prevent mushiness.
- Prep Time: 17 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg