Turkey Noodle Soup Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(63)
Ingredients
8 servings
- 3 Tbsp extra virgin olive oil
- 2 medium carrots, thinly sliced into circles
- 2 large sticks of celery, finely diced
- 1 small/medium onion, finely diced
- 8 cups turkey stock, or chicken or vegetable
- 4 cups water
- 4 medium Yukon gold potatoes, peeled and cubed
- 2 bay leaves
- 2 Tbsp parsley
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups egg noodle pasta, or use 3/4 cup small pasta
- 3 cups leftover turkey meat, white and/or dark meat
- 1 garlic clove, pressed or grated
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Preparation
Step 1
Set a large soup pot or Dutch oven over medium-high heat and add 2 Tbsp olive oil. Once oil is hot, add onions, carrots, and celery and sauté until softened and golden, stirring frequently, about 5-7 minutes.
Step 2
Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes.
Step 3
Add pasta and turkey and cook for 5 minutes or until pasta and potatoes are tender. The saltiness of the turkey meat and stock will determine how much salt to add so season with more salt and pepper to taste.
Step 4
Press in 1 garlic clove and stir in parsley then immediately remove from heat.
Step 5
Discard the bay leaves and serve garnished with more parsley if desired.
Step 6
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Chef's notes
Swap the egg noodles for any small pasta (rotini, orzo, elbows, Israeli couscous), or use rice or gluten-free pasta to make this a GF soup.
Add extra veggies, whatever you have on hand (mushrooms, corn, broccoli, peas), to stretch the recipe even more to feed a crowd or to make this a complete meal.
Like most soups, if time allows, let the soup rest for a while after cooking. This allows the ingredients to really infuse into the broth, enhancing the flavor. This step is optional- the soup is delicious right off the stovetop.
This recipe tastes even better the next day after all of the flavors have melded. It freezes well for up to 3 months, so you can enjoy warm turkey soup months after the holidays without having to labor over cooking a full turkey.
