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Turkey Noodle Soup

Turkey Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 large carrots, sliced into thin rounds
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken or turkey broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Kosher salt and fresh black pepper
  • 8 oz egg noodles
  • 3 cups shredded cooked turkey
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes.
  2. Stir in garlic and thyme, cooking 30 seconds until fragrant. Pour in broth, add bay leaf, scrape up any browned bits, and bring to a boil.
  3. Reduce to a gentle simmer, season with salt and pepper, partially cover, and cook 15 minutes.
  4. Add egg noodles to the simmering broth and cook until tender but still firm, about 7 minutes, stirring occasionally.
  5. Remove the bay leaf, stir in shredded turkey and warm through 2 minutes. Ladle into bowls, top with parsley, and serve hot.

Notes

If you have a turkey carcass, let it simmer in the broth for even more depth. The soup thickens as it stands because the noodles keep absorbing broth, so serve it right away for the loosest texture.