Turkey Noodle Soup Recipe
Warm, comforting, and effortlessly made, this hearty Turkey Noodle Soup is an ideal choice for a cold day's lunch or dinner. A simple and delicious solution to repurpose leftover turkey from your holiday feasts.
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 medium carrots thinly sliced into circles
- 2 large sticks of celery finely diced
- 1 small/medium onion finely diced
- 8 cups turkey stock or chicken or vegetable
- 4 cups water
- 4 medium Yukon gold potatoes peeled and cubed
- 2 bay leaves
- 2 Tbsp parsley
- 1 1/2 tsp fine sea salt plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups egg noodle pasta or use 3/4 cup small pasta
- 3 cups leftover turkey meat white and/or dark meat
- 1 garlic clove pressed or grated
Instructions
- Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, toss in onions, carrots, and celery. Cook and stir frequently until they become softened and golden, which usually takes about 5-7 minutes.
- Next, add broth, water, potatoes, bay leaf, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper to the pot. Bring the mixture to a boil and let it continue cooking at a medium boil for the next 10 minutes.
- Introduce the pasta and turkey into the pot, cooking for 5 minutes or until the pasta and potatoes reach a tender consistency. Adjust the salt and pepper to your liking, considering the saltiness of the turkey meat and stock.
- Include one pressed garlic clove and stir in parsley, then promptly take the pot off the heat.
- Remove the bay leaves and serve the soup, garnishing it with more parsley if desire