Description
A comforting and hearty turkey soup made with tender turkey, fresh vegetables, and egg noodles simmered in flavorful turkey stock, perfect for using up leftover turkey and warming up on chilly days.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Protein and Liquid
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store-bought)
Pasta and Garnish
- 1 bag (12 oz) egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces for even cooking.
- Sauté Onions: Heat 2 tablespoons of olive oil in a dutch oven or large soup pan over medium heat. Add the diced onions and cook until tender, about 3-4 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery, cooking for another 2-3 minutes until slightly softened.
- Add Seasonings and Bay Leaf: Sprinkle in the poultry seasoning, salt, pepper, and add the bay leaf. Cook and stir for about 1 minute to release the flavors.
- Combine Turkey and Stock: Stir in the diced turkey and pour in the turkey stock. Mix well to combine all ingredients.
- Bring to Boil: Cover the pot and bring the soup to a boil. Allow it to boil for 5 minutes.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 15-20 minutes to develop flavors.
- Boil Noodles: Increase heat back to high to bring the soup to a boil again. Add the egg noodles and cook according to package directions, usually 7-10 minutes.
- Add Parsley and Serve: While the noodles cook, chop fresh parsley if using. Stir parsley into the soup or use as garnish. Serve the soup immediately while hot.
- Store Leftovers: Cool any leftover soup and store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Leftover turkey soup is a Thanksgiving tradition! It’s a great way to use leftover turkey and turkey stock.
- Customize the recipe by adding other vegetables like peas or corn.
- Make a big batch and freeze portions for easy weeknight meals.
- For a gluten-free option, substitute egg noodles with gluten-free pasta or rice.
- If you prefer a richer soup, add a splash of cream or milk before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
