Turkey Veggie Noodle Soup
Cozy up with a steaming bowl of Turkey Veggie Noodle Soup, a hearty and nutritious recipe perfect for utilizing leftover turkey and satisfying your comfort food cravings. This one-pot wonder is brimming with tender shredded turkey, colorful veggies like carrots, celery, zucchini, and onion, and perfectly cooked egg noodles, all simmered in a fragrant broth infused with garlic, thyme, oregano, and bay leaves. Ready in just 50 minutes, this soup offers a homemade twist on a classic, combining quick prep time with a depth of flavor that’s sure to impress the whole family. Garnished with fresh parsley for a burst of brightness, this wholesome dish is a go-to for chilly evenings or post-holiday meals. Keywords: Turkey noodle soup, leftover turkey recipes, homemade soup, healthy comfort food.
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or diced)
- 2 large carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium zucchini (diced)
- 8 cups chicken or turkey broth
- 2 cups egg noodles (uncooked)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 bay leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced zucchini, dried thyme, dried oregano, salt, black pepper, and bay leaves. Stir to combine.
Pour in the chicken or turkey broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld and the vegetables to tenderize.
Add the shredded or diced cooked turkey to the pot and simmer for an additional 5 minutes to warm it through.
Stir in the egg noodles and cook according to the package instructions, usually about 6-8 minutes, or until tender.
Remove the bay leaves and discard them.
Stir in the fresh parsley and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 33.4 g | ||
| Protein | 313.5 g | 627% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6079 mg | 129% | |
*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.
