Easy 30-Minute Turkey Noodle SoupPT35Mhttps://img5.recipesrun.com/201907/2019/0912/fa/7/093151/300x200x90.jpg Easy 30-Minute Turkey Noodle Soup —Have leftover Thanksgiving turkey? Make this turkey soup!! It’s easy and tastes like grandma’s homemade chicken noodle soup, but with turkey!! This turkey soup is perfect for using up your leftover Thanksgiving turkey. You know you have some. This turkey noodle soup is hearty, comforting, full of rich flavors, and fairly healthy all things considered.12 servings
Ingredients:
Salt, to taste3 cups Shredded cooked turkey2 cups Water, optional12 oz. Wide egg noodles1 tsp. Freshly ground black pepper1/2 tsp. Dried oregano1 tsp. Fresh thyme2 tsp. Fresh rosemary, finely chopped to taste2 tsp. Fresh sage leaves, finely chopped8 cups Low-sodium turkey or chicken broth2 cloves Garlic, minced1 cup Sweet vidalia or yellow onion, peeled and diced small1 cup Celery, sliced thin1 cup Carrots, peeled and sliced thin2 tbsp. Olive oil
Easy 30-Minute Turkey Noodle Soup —Have leftover Thanksgiving turkey? Make this turkey soup!! It’s easy and tastes like grandma’s homemade chicken noodle soup, but with turkey!! This turkey soup is perfect for using up your leftover Thanksgiving turkey. You know you have some. This turkey noodle soup is hearty, comforting, full of rich flavors, and fairly healthy all things considered.
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01
Information
Gradeeasy
Serving
12 servings
Calorie580 Kcal
Prep Time5 Mins
Cook Time30 Mins
Total Time35 Mins
02
Ingredients
Salt, to taste
3 cups Shredded cooked turkey
2 cups Water, optional
12 oz. Wide egg noodles
1 tsp. Freshly ground black pepper
1/2 tsp. Dried oregano
1 tsp. Fresh thyme
2 tsp. Fresh rosemary, finely chopped to taste
2 tsp. Fresh sage leaves, finely chopped
8 cups Low-sodium turkey or chicken broth
2 cloves Garlic, minced
1 cup Sweet vidalia or yellow onion, peeled and diced small
1 cup Celery, sliced thin
1 cup Carrots, peeled and sliced thin
2 tbsp. Olive oil
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03
Method
Step 1
To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and saute over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Step 2
Add the garlic and saute for another 1 to 2 minutes. Add the broth, sage, rosemary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Step 3
Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary and boil the mixture for about 8 to 10 minutes, or until noodles are soft and cooked through.
Step 4
Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
Step 5
Taste the soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference.
Step 6
Make any necessary seasoning adjustments ( more salt, pepper, herbs, etc.) and serve immediately.
Step 7
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
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