Hearty Turkey Noodle Soup (Print Version)
# Ingredients:
→ Vegetables & Aromatics
01 -
4 large carrots, peeled and sliced into thin rounds (roughly 2 cups)
02 -
4 celery stalks, sliced thin (about 2 cups)
03 -
Half a yellow onion, chopped into small pieces (around 1 cup)
04 -
2 garlic cloves, finely minced
05 -
4 sprigs of fresh thyme
06 -
Half a bunch of fresh parsley or dill, roughly chopped
→ Protein & Noodles
07 -
4 cups cooked turkey, shredded or chopped
08 -
12 ounces wide egg noodles
→ Liquids & Fats
09 -
8 cups turkey or chicken stock (homemade or low-sodium store-bought)
10 -
2 tablespoons olive oil
11 -
1 tablespoon unsalted butter
→ Seasonings
12 -
2 teaspoons kosher salt
13 -
1/4 teaspoon freshly cracked black pepper
# Instructions:
01 -
Start by bringing a big pot of well-salted water to a rolling boil. While that's heating up, toss your sliced carrots, celery, and chopped onion together in a large mixing bowl so they're ready to go.
02 -
In a large Dutch oven or heavy-bottomed pot, warm the olive oil and butter over medium-high heat until the butter melts completely. Toss in your veggie mixture along with the salt and pepper. Stir occasionally and let everything cook for about 5 minutes until the vegetables begin to soften and become fragrant.
03 -
Add the minced garlic and thyme sprigs to your pot, stirring frequently for about a minute until you can really smell the garlic. Pour in the stock and bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for around 10 minutes until the veggies are perfectly tender. At the same time, drop your egg noodles into that pot of boiling water and cook them following the package directions until they're al dente (usually 5 to 8 minutes). Drain the noodles well and stir them right into the soup.
04 -
Fish out and discard the thyme sprigs from your soup. Stir in the shredded turkey meat until everything's nicely combined, then turn off the heat. Ladle the soup into bowls and top each serving with a generous sprinkle of fresh parsley or dill.
# Notes:
01 -
This comforting soup is perfect for using up leftover holiday turkey or rotisserie chicken.
02 -
You can make the soup base ahead of time and add the noodles just before serving to prevent them from getting mushy.
03 -
Fresh herbs really brighten up the flavor - don't skip the parsley or dill garnish!