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Turkey Noodle Soup

A warm and hearty dish made from leftover turkey, packed with colorful vegetables and wholesome noodles for a delightful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 each onion (sliced)
  • 2 each carrots (sliced)
  • 2 each stalks celery (chopped)
  • 1 each parsnip (sliced)
  • 2 cloves garlic (minced)
Liquid Base
  • 4 cups water
  • 4 cups chicken broth
Herbs and Seasoning
  • 3 sprigs fresh thyme
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
Main Ingredients
  • 3 cups cooked turkey (shredded or chopped)
  • 8 ounces noodles

Method
 

Preparation
  1. In a large pot, add the sliced onion, carrots, celery, parsnip, minced garlic, water, chopped parsley, and fresh thyme.
  2. If you have turkey bones or a turkey carcass, you can add them here for extra flavor.
Cooking
  1. Cook the mixture on medium heat for about 15 minutes, stirring occasionally until the vegetables are tender.
  2. Once the vegetables are tender, remove the thyme and any loose bits of parsley. If you used turkey bones or a carcass, remove it as well.
  3. Add the shredded turkey and noodles to the pot. Simmer the soup until the noodles are fully cooked, usually about 8 to 10 minutes.
  4. Season the soup with salt and pepper to taste.
  5. Serve the soup immediately while it is hot and enjoy!

Notes

Turkey noodle soup tastes best when served hot with fresh bread or crackers on the side. You can add parsley or hot sauce for extra flavor. Store leftovers in an airtight container for up to 3 to 4 days in the fridge, or freeze for up to 3 months.