Turkey Noodle Soup – A super easy turkey noodle soup to warm you up on cold nights. And the perfect way to use turkey leftovers!
Happy Monday! Or should I say…Happy Cyber Monday! If you’re anything like me, you’re doing all your holiday shopping online. Anything to avoid the craziness of the mall. I can handle the crowds inside but the parking and traffic drives me absolutely bonkers. So I take advantage of the online deals. Do you??? I promise to make this post short and sweet so you can get to your shopping list.
Today’s recipe is a useful one! Or at least I hope it is for you like it was for me. It was the perfect recipe to use the leftover turkey we had from Thanksgiving.
I’d love to say that I make this recipe every year but sadly, most years, my leftover turkey recipes consist of turkey sandwiches. Womp womp. But this year I was determined to make something exciting from leftovers.
Originally, I wanted to make a rich, hearty turkey pot pie. But after such an unhealthy week of eating, I needed something a little lighter. Ah ha! I’ll make chicken noodle soup! Err, I mean turkey noodle soup. It’s been consistently cold here in Atlanta so I thought it would be a great comfort food to keep me warm this past weekend.
And man was I right! This soup was just the comfort that I needed. Plus, I had an excuse to buy some crusty french bread to enjoy along side of it. It wouldn’t be a meal if it didn’t have a side of carbs to go with it, am I right?!
This soup is so so easy to make. It only takes about 30-40 minutes from start to finish, including prep. Perfect for weeknights! And the flavor?! Ohhhh man, guys. The herbs add such freshness that cannot be found in canned soup and a splash of lemon juice brightens up the soup that you cannot imagine making turkey/chicken soup without it again. I was so surprised by the flavor that the lemon juice added. Seriously so yummy.
Before you get going on this recipe, here are some helpful tips:
- You can easily use chicken instead of turkey. So don’t forget about this recipe later down the road when you have leftover rotisserie chicken to use!
- I love using egg noodles for noodle soup. But you can use any pasta noodle you like: rotini, chopped fettuccine noodles, heck, even bowtie pasta!
- Like I said above, this is a quick recipe that you can easily make during the week. But if you want to make it even easier, you can prep the veggies ahead of time. It’ll save you about 10 minutes, depending on how quick you chop.
- This recipe yields a noodle-heavy soup. If you want it more brothy, you can add 1-2 cups of water to loosen it up. But I suggest you wait until after the noodle step before you decide. That will give you a better idea of what the final soup will look like.
- Just because you’re making a lighter soup, doesn’t mean you can’t be a little bad, too. I love serving this soup with a piece of crusty french bread. Instead of buying a whole loaf in the bakery, I buy frozen french bread rolls so I can heat up one when I need it and won’t end up wasting a whole loaf.
I hope you love this recipe! I definitely did. What other recipes do you have for turkey leftovers? I still have about 2 cups to use!
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Turkey Noodle Soup
- 2 tablespoons olive oil
- 1 cup carrots thinly sliced
- 1 cup celery thinly sliced
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 64 ounces chicken broth low sodium
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 12 ounces egg noodles
- 2 cups turkey breast cooked and shredded
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon lemon juice
- 1/2 tablespoon salt (or to taste)
- Add olive oil to a large pot or dutch oven. Turn heat to medium-high.
- Once olive oil is warmed, add celery, carrots, and onion. Cook for about 7 minutes, or until veggies start to soften, stirring occasionally. Add minced garlic and stir into veggies. Let cook for 1-2 minutes but do not let it burn.
- Add chicken broth, bay leaves, dried thyme, dried oregano, and black pepper. It will sizzle violently, which will help scrape off the browned bits from the bottom of the pan. Bring broth to a boil and let boil for 5 minutes, or until veggies are tender enough to cut with a fork.
- Add egg noddles and cook for 8-10 minutes, until al dente. If the broth is too low for your taste, it's okay to add 1-2 cups of water.
- Add chicken, fresh parsley, and lemon juice. Let it boil for 2 more minutes, until chicken is warmed through. Taste the soup to see if it needs salt. If so, add about 1/2 tablespoon of salt. Keep adding more if the soup still needs it. I added about 3/4 tablespoon in total. Serve immediately and enjoy with a great piece of crusty bread. Yummm!
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