Turkey Soup with Egg Noodles and Vegetables
Cozy up with a bowl of hearty and comforting Turkey Soup with Egg Noodles and Vegetables, the perfect way to transform leftover turkey into a soul-warming meal. This wholesome recipe features tender shredded turkey, al dente egg noodles, and a medley of colorful vegetables like carrots, celery, and onion, all simmered in a flavorful chicken or turkey stock infused with aromatic thyme, parsley, and a hint of garlic. Ready in just 45 minutes, this one-pot wonder is ideal for a quick dinner or meal prep, serving up six generous portions. Garnish with freshly chopped parsley for a fresh, vibrant finish, and enjoy a dish that’s as nourishing as it is delicious. Keywords: turkey soup, egg noodles, hearty soup, leftover turkey recipe, quick dinner ideas, vegetable soup.
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 8 ounces egg noodles
- 2 medium carrots (peeled and sliced)
- 2 medium celery stalks (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 8 cups unsalted chicken or turkey stock
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley (chopped, optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken or turkey stock and bring it to a gentle boil.
Add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir to combine.
Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
Add the shredded or cubed turkey and simmer for another 5 minutes to heat the turkey through.
In a separate pot, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Remove the bay leaf from the soup and discard.
Stir the cooked egg noodles into the soup just before serving to prevent them from becoming overly soft.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot in bowls, optionally garnished with freshly chopped parsley for a pop of color and added freshness.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 13.9 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
