Description
A comforting and hearty turkey soup made with tender turkey, fresh vegetables, and egg noodles simmered in flavorful turkey stock. Perfect for using up leftover turkey and enjoying a warm, nourishing meal.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Other Ingredients
- 2 tablespoons olive oil
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 1 bag (12 oz) egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare Vegetables: Peel and dice the onions, carrots, and celery to ensure even cooking and a balanced texture in the soup.
- Heat Oil and Sauté Onions: In a Dutch oven or large soup pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook until tender, about 3-4 minutes, allowing their sweetness to develop.
- Add Carrots and Celery: Stir in the carrots and celery and continue cooking for 2-3 minutes to soften the vegetables slightly and build flavor.
- Season Vegetables: Add 1 bay leaf, 1 teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper to the pot. Cook for about 1 minute to release the aromas of the spices.
- Add Turkey and Stock: Stir in the diced turkey and pour in 8 cups of turkey stock. Mix well to combine all ingredients.
- Bring to Boil: Cover the pot and bring the mixture to a boil. Let it boil for 5 minutes to meld the flavors.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the vegetables and turkey to become tender and the flavors to deepen.
- Cook Noodles: Increase the heat and bring the soup back to a boil. Add the bag of egg noodles and cook according to package directions, typically about 7-10 minutes, until the noodles are tender.
- Add Parsley and Serve: While the noodles cook, chop the fresh parsley if using. Stir in the parsley just before serving for a fresh, herbaceous note. Serve the soup immediately hot for the best flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator. Reheat gently before serving.
Notes
- Leftover turkey soup is a Thanksgiving tradition and a great way to repurpose turkey and turkey stock.
- Feel free to customize this recipe with your favorite vegetables or herbs.
- This recipe makes a large batch that can be frozen in portions for easy weeknight meals.
- Use homemade turkey stock for the richest flavor, or store-bought stock for convenience.
- Adjust seasonings to taste, especially salt and pepper, based on the saltiness of your stock.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
