Description
A comforting and easy leftover turkey noodle soup that uses homemade turkey stock and fresh vegetables to create a warm, flavorful meal perfect for using up leftover turkey.
Ingredients
Scale
Soup Base
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- salt to taste
- freshly ground black pepper to taste
Vegetables & 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)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the Stock: Fill a large saucepan with 6 cups of homemade turkey stock or low sodium canned stock.
- Add Vegetables and Seasoning: Add 1 bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and fresh black pepper to the stock. Simmer gently for 10-15 minutes, or until the vegetables are tender and flavors meld.
- Cook Noodles and Turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded turkey. Cook according to the noodle package directions, approximately 5 minutes, until noodles are tender and turkey is heated through.
- Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and serve warm.
Notes
- Chicken substitution: Use leftover chicken and chicken stock instead of turkey for a similar flavor.
- Time Saver: Use low-sodium canned stock if you don’t have time to make homemade turkey stock.
- Pasta Variations: Feel free to substitute with rotini, elbow macaroni, or any noodle you have on hand.
- Herb Additions: Fresh thyme, rosemary, or chives can be added for extra aroma and flavor.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131 kcal
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 15 mg
