Leftover Turkey Noodle Soup
40aprons.com/leftover-turkey-soup-recipe/This turkey and noodle soup recipe turns holiday leftovers into something new and tasty. Loaded with tender turkey, hearty vegetables, and satisfying egg noodles in a rich, flavorful broth, this a cozy, soul-warming dish that you can store and reheat again and again!
Recipe Makes (Approximate): servings
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots (peeled and sliced thin (about 1 1/2 large carrots))
- 1 cup celery (sliced thin (about 2 stalks))
- 1 cup sweet Vidalia or yellow onion (peeled and diced small (about 1 medium onion))
- 4 garlic cloves (minced)
- 10-12 cups chicken broth (plus more if desired)
- 2 bay leaves
- ½ tsp dried thyme leaves
- ½ teaspoon dried oregano
- 1 teaspoon pepper (or to taste)
- 10 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked turkey
- 4 tablespoons fresh flat-leaf parsley leaves (finely chopped)
- 1 tablespoon lemon juice
- salt (to taste)
Instructions
- Add the oil to a large Dutch oven or stockpot and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil gently for about 5 minutes or until the vegetables are fork-tender. Note – If you like brothier soup, add additional broth, as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- Add the egg noodles and boil the soup for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you just need to adjust the salt level to taste.
- Add the turkey, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until turkey is warmed through.
- Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the turkey is, and personal preference.
- Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Recipe Notes
Make it Gluten-free: Swap the egg noodles for your favorite gluten-free pasta or rice noodles. Cooking time should be similar, but check the package instructions for the specific noodles you're using.
Using Raw Turkey or Chicken: Cut 2 pounds of boneless, skinless turkey or chicken breasts into bite-sized pieces and add them after you've sautéed the garlic. Cook 8-10 minutes until the meat is cooked through, then continue with the recipe as written.
Storage: Transfer to an airtight container and refrigerate up to 4 to 5 days. The flavors deepen as it sits, so it’s even better the next day!
Freezing: Ladle into freezer-safe containers or heavy-duty bags, leaving a little space at the top for expansion. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove over medium heat until hot.
Reheating: Warm on the stovetop or in the microwave until steaming hot. If the noodles have absorbed a lot of broth, just add a splash of water or stock to loosen things up.
Make-Ahead Tip: If you plan to freeze or store leftovers for more than a day or two, cook and store the noodles separately. Add them just before serving to keep them from getting too soft.
Nutrition Information (Approximate)
Calories: 238calProtein: 12gFat: 7gSaturated Fat: 1gCholesterol: 48mgSodium: 1425mgPotassium: 507mgTotal Carbs: 31gFiber: 2gSugar: 3gNet Carbs: 29gVitamin A: 2934IUVitamin C: 27mgCalcium: 55mgIron: 2mg
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