Turkey Noodle Soup
Use leftover Thanksgiving turkey to make this simple and delicious turkey noodle soup! The broth is so flavorful thanks to veggies, garlic, and fresh herbs.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 2 carrots peeled and diced
- 3 ribs celery diced
- 2 cloves garlic grated or minced
- 1 teaspoon poultry seasoning
- 8 cups low sodium chicken broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 3 cups cooked turkey chopped or shredded
- 8 ounces wide egg noodles
- 1 tablespoon chopped fresh dill
Instructions
- In a large pot, melt the butter over medium-high heat. Add in the onion, celery and carrots and sauté until they've softened, about 5 minutes. Add in the garlic and poultry seasoning and cook another minute. Season with salt and pepper.
- Pour the chicken broth in and drop in the sprigs of thyme and bay leaf. Stir everything together.
- Bring the soup to a gentle boil then add in the egg noodles and shredded chicken. Cook for 10 minutes or until the noodles are soft. Stir in the chopped dill and remove the stems from the thyme and the bay leaf. Season with additional salt and pepper as needed then serve.
Notes
The soup will keep in the refrigerator for up to 4 days. The noodles will get softer and may fall apart the longer the soup sits.
Nutrition
Calories: 324kcal | Carbohydrates: 35g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 89mg | Sodium: 231mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3606IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg