A simple, comforting soup recipe perfect for using leftover cooked turkey and making a hearty meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
6 cups turkey broth or chicken broth
2 cups cooked, shredded turkey
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
6 ounces egg noodles
1 tablespoon olive oil
Salt and black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the turkey broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the carrots are tender.
Remove and discard the bay leaf.
Stir in the shredded turkey and the egg noodles. Cook according to the noodle package directions, usually 6 to 8 minutes, until the noodles are tender.
Season the soup with salt and pepper to your taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
If you prefer a creamier soup, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking, after the noodles are tender.
For slow cooker preparation, combine all ingredients except noodles in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add noodles during the last 30 minutes of cooking.