Turkey Noodle Soup
Warm, comforting, and full of flavor, this Turkey Noodle Soup is the perfect way to transform your holiday leftovers into something truly delicious.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks chopped
- 6 cups chicken or turkey broth homemade or store-bought
- 2 cups cooked turkey shredded or chopped
- 2 cups egg noodles or any short pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 cup milk or cream optional for a creamy turkey soup
- Use gluten-free noodles for a gluten-free version.
- Swap turkey for shredded chicken if you don’t have leftovers.
- Replace cream with coconut milk for a dairy-free alternative.
Instructions
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes, until softened and fragrant.
- Add garlic and herbs: Stir in minced garlic, thyme, and parsley. Cook for 30 seconds, just until aromatic.
- Add broth and turkey: Pour in the chicken or turkey broth and add shredded turkey. Bring to a gentle boil.
- Simmer and cook noodles: Add the egg noodles and simmer for 10–12 minutes, until noodles are tender.
- Make it creamy (optional): Stir in milk or cream, and let the soup warm through for another 2–3 minutes.
- Taste and serve: Adjust seasoning with salt and pepper to your liking, then ladle into bowls and enjoy warm.
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