Description
Hearty and comforting turkey soup made with tender turkey, fresh vegetables, savory seasonings, and egg noodles simmered in rich turkey stock. This easy-to-make soup is perfect for using leftover turkey and makes a satisfying meal on chilly days.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings & Herbs
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (optional)
Main Ingredients
- 2 tablespoons olive oil
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 1 bag (12 oz) egg noodles
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces for even cooking and flavor release.
- Heat Oil: Add 2 tablespoons of olive oil to a Dutch oven or large soup pan and heat over medium heat until shimmering.
- Sauté Onions: Add the diced onions to the pan and cook until they become tender and translucent, about 3-4 minutes, stirring occasionally.
- Add Carrots and Celery: Stir in the diced carrots and celery and cook for an additional 2-3 minutes to soften slightly.
- Season Vegetables: Sprinkle in the poultry seasoning, salt, pepper, and add the bay leaf. Cook together for about 1 minute to bloom the spices.
- Add Turkey and Stock: Stir the diced turkey into the vegetables, then pour in the turkey stock. Mix to combine all ingredients evenly.
- Bring to Boil: Cover the pot and bring the mixture to a rolling boil. Let it boil for 5 minutes, ensuring the flavors start to develop.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes to meld the flavors and tenderize the ingredients.
- Cook Noodles: Increase the heat back to high and bring the soup to a boil again. Add the egg noodles and cook according to the package instructions, usually about 7-8 minutes, until tender.
- Finish and Serve: While noodles cook, chop fresh parsley if using. Remove the bay leaf from the soup, stir in the parsley, and serve immediately for a warm, comforting meal.
- Storage: Allow any leftovers to cool, then store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Notes
- Leftover turkey soup is a Thanksgiving tradition, making this recipe perfect for using turkey remnants.
- Customize the soup by adding other vegetables like peas, corn, or potatoes.
- Make a big batch and freeze portions for easy weeknight dinners.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or omit noodles altogether.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
