Description
A hearty and comforting soup made with tender turkey, vegetables, and egg noodles, perfect for using up leftover turkey.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups turkey or chicken broth
- 2 cups cooked turkey, shredded
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 2 cups egg noodles
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Add garlic and cook for 1 more minute until fragrant.
- Pour in the broth and bring to a boil.
- Add shredded turkey, thyme, parsley, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Add egg noodles and cook according to package directions, usually 6-8 minutes.
- Stir in lemon juice if using, adjust seasoning as needed, and serve hot.
Notes
- This recipe is a great way to use leftover turkey from Thanksgiving.
- Substitute egg noodles with any pasta of your choice.
- For extra richness, add a pat of butter or a splash of cream at the end.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg