Description
This Quick and Easy Turkey Noodle Soup is a comforting and wholesome dish perfect for a cozy meal. Made with tender turkey, fresh vegetables, and hearty egg noodles simmered in a flavorful broth, it’s a simple recipe that comes together quickly, ideal for using leftover turkey or creating a warming dinner from scratch.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 sticks celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
Main Ingredients
- 2 cups cooked turkey, shredded or chopped
- 2 dashes Italian seasoning
- 3 medium carrots, sliced or chopped
- 2 cups egg noodles
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter in a large soup pot over medium-high heat. Add the chopped onion and celery, then sauté for 5 to 7 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the flavors to release without burning.
- Combine Broth and Turkey: Pour in the chicken broth and water, then add the cooked turkey, Italian seasoning, and sliced carrots. Increase the heat to high and bring the mixture to a boil.
- Cook Noodles and Vegetables: Once boiling, add the egg noodles and reduce the heat to maintain a gentle boil. Simmer for about 10 minutes or until the noodles and carrots are tender.
- Finish and Season: Stir in the fresh chopped parsley, then season the soup with salt and pepper according to your taste before serving.
Notes
- Use leftover roasted or cooked turkey for added convenience and flavor.
- You can substitute egg noodles with any preferred pasta or gluten-free noodles if needed.
- Adjust the seasoning at the end to suit your taste preferences.
- This soup can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
- To make this soup vegetarian, replace turkey with mushrooms and use vegetable broth.
