Turkey Noodle Soup

5 from 1 rating

Put your leftover Thanksgiving turkey to good use by making a pot of turkey noodle soup! Just like the chicken version, this is a hearty, cozy soup recipe that’s pure comfort food.

Prep Time20

Cook Time30

Total Time1 5

Course: Soup

Cuisine: American

Keyword: leftover turkey soup, turkey soup with noodles

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 tbsp unsalted butter
2 tsp olive oil
4 cups carrots {peeled and chopped}{~8 carrots}
2.5 cups celery {chopped}{~7 stalks}
1 cup white or yellow onion {diced}{~1 small onion}
4 cloves garlic {minced}
8 cups chicken stock
1/2 tsp dried tarragon {~2 tsp chopped if using fresh}
1.5 tsp dried parsley {~1 heaping tbsp chopped if using fresh}
1/2 tsp smoked paprika
3.5 cups egg noodles
2.5 cups cooked turkey, shredded or chopped {~1/2 lb}
Salt and pepper to taste

US Customary - Metric

Instructions

In a heavy-bottomed stockpot, combine butter and olive oil over medium heat.
2 tbsp unsalted butter, 2 tsp olive oil
Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook until vegetables are starting to soften (~10 minutes).
4 cups carrots, 2.5 cups celery, 1 cup white or yellow onion
Add garlic and cook for 1-2 more minutes.
4 cloves garlic
Add the chicken stock, parsley, tarragon, and smoked paprika.
8 cups chicken stock, 1/2 tsp dried tarragon, 1.5 tsp dried parsley, 1/2 tsp smoked paprika
Increase the heat to high, and bring the mixture to a gentle boil. Add egg noodles and cook for 1 minute, stirring often.
3.5 cups egg noodles
Reduce the heat to medium, and cook until the egg noodles are al dente.
Stir in the cooked turkey.
2.5 cups cooked turkey, shredded or chopped
Cook until the noodles are softened and the turkey is heated through.
Salt and pepper to taste.
Salt and pepper to taste

Nutrition