Description
A cozy homemade soup packed with tender turkey, vegetables, noodles, and herbs — the ultimate way to use your holiday leftovers.
Ingredients
2 tablespoons olive oil
2 cups diced yellow onion (½-inch pieces)
1 cup sliced celery (¼-inch thick)
2 cups sliced carrots (peeled, ¼-inch thick)
1 tablespoon minced garlic
1½ teaspoons chopped thyme
1 teaspoon chopped rosemary
1½ teaspoons kosher salt
½ teaspoon black pepper
2 dried bay leaves
8 cups unsalted chicken or turkey stock
4 cups wide egg noodles
3 cups cooked shredded turkey
1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onions and cook until soft and lightly golden, about 5 minutes. Stir in celery and carrots; cook for another 5 minutes. Add garlic, thyme, rosemary, salt, and pepper, stirring for 30 seconds until fragrant.
2. Simmer the Soup
Pour in the stock and add bay leaves. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–15 minutes, or until the carrots are tender.
3. Cook the Noodles
Uncover and increase heat to medium-high. Add the egg noodles and cook until al dente, 5–6 minutes.
4. Add the Turkey
Reduce heat to low. Stir in the shredded turkey and cook gently until warmed through, about 5 minutes. Discard the bay leaves.
5. To Serve
If the soup has thickened too much, add a little extra stock or water to reach your desired consistency. Adjust seasoning to taste. Garnish with parsley and serve hot.
Notes
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 7 days or freeze for 2 months.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add extra broth or water as needed — noodles will absorb liquid over time.
- Make-Ahead Tip: Cook the noodles separately and add them when reheating to prevent them from becoming too soft.
- Prep Time: 30 min
- Cook Time: 30 min