After a big holiday feast, there’s often an abundance of leftover turkey, and what better way to transform those leftovers than with a hearty bowl of turkey noodle soup? This comforting recipe is perfect for using up every bit of that turkey, creating a delicious and nourishing meal for the next day. The combination of tender turkey, soft egg noodles, and flavorful vegetables in a savory broth will warm you from the inside out. It’s a simple, one-pot dish that brings out the best of your holiday leftovers and can be easily adjusted with the vegetables and noodles of your choice.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken or turkey broth
- 2 cups cooked turkey, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for another 1-2 minutes, until fragrant.
- Pour in the chicken or turkey broth and bring the mixture to a boil.
- Add the shredded turkey, thyme, rosemary, bay leaf, salt, and pepper. Reduce the heat to low and let it simmer for 10-15 minutes.
- Stir in the egg noodles and cook for an additional 7-10 minutes, or until the noodles are tender.
- Remove the bay leaf and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Enjoy your leftover turkey noodle soup with a slice of crusty bread for a satisfying, warming meal!
