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
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.