Leftover Turkey Noodle Soup – such a great way to use those Thanksgiving leftovers! Simple, delicious and kid-friendly!
- 1–2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 5 medium carrots, peeled and sliced
- 4 stalks of celery, sliced
- 1 yellow onion, diced
- 4 cups turkey, cubed
- 8 cups turkey broth
- 1 tablespoon fresh parsley, chopped
- salt and pepper, to taste
- Approx. 5 cups dried noodles
- Bring a large dutch oven to medium-high heat.
- Swirl with olive oil and let coat the pan.
- Once pan and oil are hot, add the garlic. Move around the pan until garlic 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.
- Add in turkey, broth 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.
- Meanwhile, cook noodles in a separate pan according to the box instructions.
- Drain noodles and add into soup.
- Remove from heat and serve immediately with additional parsley.
- Broth: I highly recommend making your own turkey broth (it’s amazing), but store-bought will work too! You can also use chicken broth.
- Salt: How much salt you need really depends upon what broth you use and how salty (or not) it already is. Just taste along the way and adjust accordingly.
- Noodles: Feel free to use whatever noodles you want (gluten-free or otherwise). I 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 itself you will need to increase the amount of broth you use (and possibly use a bigger pot).
Keywords: Turkey noodle soup