Leftover Turkey Soup
Make leftover turkey soup with carrots, celery and egg noodles. Learn when to add cooked turkey and noodles for tender meat and a clear, savory broth.
Servings 8 servings
Calories 262kcal
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Butter and Oil
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Aromatics
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced into rounds
- 3 stalks celery sliced
- 3 cloves garlic minced
Herbs and Spices
- 2 teaspoons fresh thyme leaves
- 2 leaves bay leaves
Liquids
- 8 cups low-sodium turkey or chicken stock
- 1/2 cup leftover turkey gravy
Noodles and Turkey
- 2 cups wide egg noodles
- 3 cups cooked turkey shredded or diced
Garnish
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh lemon juice
- salt and black pepper to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant, ensuring the garlic does not brown.
- Pour in the turkey stock and stir in the leftover turkey gravy until fully incorporated. Bring the mixture to a rolling boil.
- Add the egg noodles to the boiling broth. Reduce the heat slightly and cook for 7 to 9 minutes, or until the noodles are tender and al dente.
- Stir in the shredded cooked turkey. Simmer for 3 to 5 minutes just until the turkey is heated through.
- Remove the pot from the heat and discard the bay leaves. Stir in the fresh parsley and lemon juice to brighten the flavors.
- Season with salt and black pepper to taste. Serve hot in warmed bowls.
Notes
Nutritional information:
- Calories: 262
- Protein: 21g
- Carbohydrates: 24g
- Fat: 9g
- Saturated fat: 2g
- Cholesterol: 15mg
- Sodium: 885mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg