Description
This comforting Leftover Turkey Noodle Soup is a hearty and nourishing way to repurpose holiday turkey. Made with tender shredded turkey, egg noodles, and savory vegetables in a rich broth.
Ingredients
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
1. Pour the homemade turkey stock or canned stock into a large saucepan. Add the bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
2. Allow the soup to simmer for 10 to 15 minutes, or until the vegetables are soft and tender. This allows the flavors to meld beautifully.
3. Stir in the chopped parsley, uncooked egg noodles, and shredded leftover turkey. Cook the soup according to the noodle package directions, about 5 minutes, until the noodles are tender and the turkey is heated through.
4. Remove and discard the bay leaf. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot, enjoying the comforting warmth and hearty flavors.
Notes
You can substitute turkey with leftover chicken and use chicken stock for a chicken noodle variation.
Use low-sodium canned broth if homemade stock is unavailable.
Swap egg noodles with your favorite pasta like rotini or elbow macaroni.
Try adding extra herbs like thyme, rosemary, or chives for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 15 mg