Turkey Soup (using leftovers)
Hearty and comforting turkey soup made with leftover turkey, vegetables, and herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups leftover turkey, shredded
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups turkey or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the turkey or chicken broth, then add the bay leaf, dried thyme, and rosemary. Bring to a boil.
Reduce heat to a simmer and add the shredded leftover turkey. Let it simmer for about 20 minutes to allow flavors to meld.
Add the egg noodles and cook according to package instructions, usually about 8-10 minutes, until noodles are tender.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Chef's Tips
- Broth Tip: For richer flavor, use homemade turkey broth made from the turkey carcass.
- Vegetable Variations: Add other vegetables like peas, corn, or green beans for extra nutrition.
- Noodle Alternatives: Substitute egg noodles with rice, quinoa, or pasta of your choice.
- Freezing: This soup freezes well. Store in airtight containers for up to 3 months.
- Thickening: For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup while simmering.
