Description
Hearty and comforting turkey soup loaded with vegetables, turkey meat, and egg noodles simmered in flavorful turkey stock. Perfect for using leftover turkey and warming up on chilly days.
Ingredients
Scale
Vegetables
- 1 medium onion diced
- 4 large carrots peeled and diced
- 3 stalks celery cleaned and diced
Soup Base
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups turkey diced
- 8 cups turkey stock homemade or store bought
Noodles & Garnish
- 1 bag 12 oz egg noodles
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Prepare vegetables: Cut onions, carrots, and celery into diced pieces ensuring even sizes for uniform cooking.
- Sauté aromatics: Add olive oil to a dutch oven or large soup pan and heat over medium heat. Add diced onions and cook until tender and translucent, about 3-4 minutes.
- Add vegetables: Add the chopped carrots and celery to the pan and continue cooking for 2-3 minutes, stirring occasionally to combine flavors.
- Season the soup base: Add poultry seasoning, salt, pepper, and a bay leaf to the vegetables, stirring and cooking for about 1 minute to release their aromas.
- Add turkey and stock: Stir in the diced turkey and pour in the turkey stock. Cover the pot and bring the liquid to a boil, then boil for 5 minutes to intensify the flavors.
- Simmer the soup: Reduce heat to low and let the soup simmer gently for 20 minutes to allow the flavors to meld and vegetables to soften.
- Cook noodles: Increase heat to bring the soup back to a boil. Add egg noodles and cook according to package directions, typically about 7-10 minutes, until tender but not mushy.
- Add parsley and serve: While noodles cook, chop fresh parsley if using. Remove bay leaf from the soup, stir in parsley, and serve immediately for best flavor and texture.
- Storage: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Check the cooking time on the egg noodles package to avoid overcooking and sogginess.
- Use homemade turkey stock for richer flavor or good quality store-bought stock if short on time.
- Leftover cooked turkey works perfectly for this recipe, saving time on prep.
- Add additional vegetables like peas or corn during the last 5 minutes of simmering for extra color and nutrition.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or rice noodles.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg
