Description
This comforting Turkey Soup is a perfect way to use leftover turkey, combining tender turkey pieces, fresh vegetables, and egg noodles in a savory broth seasoned with poultry spices and herbs. Ideal for chilly days, it offers a hearty and flavorful meal that is easy to prepare and great for freezing.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings and Herbs
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (optional)
Proteins and Liquids
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 2 tablespoons olive oil
- 1 bag (12 oz) egg noodles
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces to ensure even cooking and release of flavor.
- Heat Oil and Cook Onions: Add 2 tablespoons of olive oil to a Dutch oven or large soup pan, heating it over medium heat. Add the diced onions and cook until tender and translucent, about 3-4 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery and continue cooking for another 2-3 minutes to soften the vegetables slightly.
- Add Seasonings and Bay Leaf: Mix in 1 teaspoon poultry seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 1 bay leaf. Cook this mixture for about 1 minute to let the flavors meld.
- Add Turkey and Stock: Stir in the diced turkey and pour in the 8 cups of turkey stock. Cover the pot and bring the soup to a boil.
- Boil and Simmer: Let the soup boil for 5 minutes, then reduce the heat and simmer gently for 15-20 minutes to blend the flavors and tenderize the ingredients.
- Cook Noodles: Increase heat to bring the soup back to a boil. Add the 12 oz bag of egg noodles and cook according to the package directions, usually about 5-7 minutes.
- Add Parsley and Serve: While the noodles cook, chop fresh parsley if using. Stir it into the soup after noodles are tender. Serve the soup immediately hot.
- Store Leftovers: Any leftovers can be cooled and stored in the refrigerator for up to 3-4 days or frozen for longer preservation.
Notes
- Leftover turkey soup is a classic Thanksgiving tradition and a great way to reduce food waste.
- Feel free to customize this recipe by adding your favorite vegetables or substituting egg noodles with other pasta types or rice.
- Make a big batch and freeze portions for convenient, easy weeknight meals.
- Adjust seasoning to taste; some prefer a little extra salt or additional herbs like thyme or rosemary for more depth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
