Turkey Vegetable Noodle Soup
Cozy up with a bowl of comforting Turkey Vegetable Noodle Soup, the perfect recipe to transform leftover turkey into a soul-warming meal. Featuring tender shredded turkey, a medley of vibrant vegetables, and hearty egg noodles, this one-pot wonder is simmered in a flavorful broth infused with fresh thyme and a hint of lemon for a bright, zingy finish. Ready in just 45 minutes, it's an easy, wholesome option for busy weeknights or post-holiday meals. Packed with lean protein and nutrient-rich veggies, this soup is not only delicious but also a nourishing choice for the whole family. Serve it piping hot with a sprinkle of fresh parsley for a comforting dose of homemade goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, sliced carrots
- 2 medium, sliced celery stalks
- 3 cloves, minced garlic
- 3 cups, shredded cooked turkey
- 8 cups low-sodium chicken broth or turkey broth
- 2 cups, uncooked egg noodles
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the shredded turkey, then pour in the chicken or turkey broth.
Add the fresh thyme sprigs, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the uncooked egg noodles and continue cooking for an additional 8-10 minutes, or until the noodles are tender.
Remove the thyme sprigs and bay leaf from the pot.
Stir in the chopped parsley and lemon juice, adjusting the salt and pepper to taste.
Serve the soup hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.8 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4104 mg | 87% | |
*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.
