Description
Our Leftover Turkey Noodle Soup is such a great way to use those Thanksgiving leftovers! Simple, delicious and kid-friendly!
Ingredients
Scale
- 1–2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, minced
- 5 medium carrots, peeled and sliced
- 4 celery stalks, sliced
- 1 yellow onion, diced
- 4 cups turkey, cooked & cubed
- 8 cups turkey broth
- 1 tablespoon fresh parsley, chopped
- kosher salt and ground black pepper, to taste
- Approx. 5 cups uncooked noodles
Instructions
- Sauté: Bring a large dutch oven to medium-high heat. Swirl with olive oil to coat the bottom of the pan. Add the garlic and move around the pan until it becomes fragrant, about 1-2 minutes. Add in onion and let cook down, about 2-3 minutes. Sprinkle with a little salt and pepper. Add celery and carrots. Sauté those as well for approximately 3-4 minutes.
- Simmer: Pour the broth in the hot pot and add the turkey and parsley. Bring to a boil and then reduce to simmer. Let simmer approximately 10-15 minutes or until vegetables have reached your desired consistency. Taste and add any additional salt or pepper, as desired.
- Noodles: Meanwhile, cook noodles in a separate pot according to the box instructions. Drain noodles and add into soup.
- Serve: Remove from heat and serve immediately with additional parsley.
Notes
- Salt: feel free to adjust to your desired taste.
- Noodles: option to use any variety of noodles you want (gluten-free or otherwise). We recommend cooking the noodles separately, because if you cook them in the soup itself, they will soak up a lot of the broth. If you are wanting to cook the noodles in the broth you will need to increase the amount you use (and possibly use a bigger pot).
Nutrition
- Serving Size: 1 cup
- Calories: 268
- Sugar: 5.3 g
- Sodium: 742.2 mg
- Fat: 5 g
- Carbohydrates: 41.9 g
- Protein: 13.8 g
- Cholesterol: 25 mg