Description
A comforting and easy-to-make turkey noodle soup using leftover turkey and homemade or low sodium stock. Perfect for a cozy dinner and a great way to use up refrigerator leftovers.
Ingredients
Soup Base
- 6 cups homemade turkey stock, or low sodium canned
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper
Vegetables and Aromatics
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
Main Ingredients
- 3 oz uncooked egg noodles (such as no-yolk noodles)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the Soup Base: Fill a large saucepan with 6 cups of homemade turkey stock or low sodium canned stock.
- Add Vegetables and Simmer: Add 1 bay leaf, 1 cup diced carrot, 3/4 cup chopped onion, 3/4 cup diced celery, 2 minced garlic cloves, salt, and freshly ground black pepper to taste. Bring to a simmer and cook for 10-15 minutes until the vegetables are soft and fragrant.
- Add Herbs, Noodles, and Turkey: Stir in 1/4 cup chopped parsley, 3 oz uncooked egg noodles, and 2 cups leftover shredded turkey. Cook the soup according to the noodle package directions, about 5 minutes, until the noodles are tender and the turkey is heated through.
- Finish and Serve: Remove and discard the bay leaf, then ladle the soup into bowls and serve hot.
Notes
- This soup is an excellent way to use leftover turkey and fridge vegetables.
- Low sodium stock is recommended to control the saltiness.
- You can substitute egg noodles with other pasta or gluten-free noodles if preferred.
- Leftover cooked turkey can be from roasted or boiled turkey, shredded finely.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
