Description
This cozy Leftover Turkey Noodle Soup is the perfect way to transform your holiday turkey into a comforting and hearty meal. Packed with tender turkey, egg noodles, and vegetables in a rich broth, it’s a warm hug in a bowl.
Ingredients
Scale
- 2 to 3 cups cooked turkey, shredded or chopped
- 8 ounces egg noodles
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 cups turkey or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Place a large soup pot on medium heat and warm the olive oil.
- Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another minute until fragrant.
- Pour in the broth, add bay leaf and thyme, and bring to a gentle boil.
- Add shredded turkey to the pot. Stir and simmer for 10–15 minutes to allow flavors to meld.
- Add the egg noodles and cook according to package instructions, usually 8–10 minutes, until al dente.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with chopped parsley, and serve warm.
Notes
- For a creamier version, add 1/2 cup of heavy cream at the end.
- To keep noodles from getting mushy, store them separately when refrigerating leftovers.
- A splash of lemon juice brightens the flavor before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg