Turkey Noodle Soup

Warm, comforting Turkey Soup is a great way to use leftover turkey! Simply add your favorite veggies, broth, and noodles.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 167kcal

Author Tonia Larson

Equipment

Ingredients

3 tablespoon butter
½ cup diced onion
1 clove garlic minced
½ cup chopped carrots
½ cup chopped celery
2 bay leaves
7 cups chicken broth
3 cups diced cooked turkey breast
3 cups cooked egg noodles
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Instructions

Melt the butter in a large pot. Add the onions, carrots, and celery. Saute for 4-5 minutes. Add the minced garlic and saute for 1 minute.
Add the chicken broth and bay leaves. Bring to a boil and cook until the carrots are tender.
Discard the bay leaves, add the diced turkey and return the soup to a boil.
Stir in the cooked egg noodles, cover, and return the soup to a boil. Remove from heat.
Season with black pepper and garnish with parsley.

Video

Notes

Storage

Store cooled soup in an airtight container in the refrigerator for 2-3 days. Reheat the leftovers in the microwave or on the stovetop. If you want to freeze the leftovers, you can, but for the best results, you’ll want to freeze it without the noodles and wait to add them until after you reheat it.

Nutrition