Easy 30-Minute Turkey Noodle Soup
This is chicken noodle soup’s turkey cousin. And it’s perfect for your leftover Thanksgiving turkey.
You know you have some. Or maybe you have a ton like I did.
We already celebrated our family’s Thanksgiving because we’re in Mexico this week (follow me on Instagram for pictures). Most years I plan for enough turkey for second helpings on the big day and plenty of leftovers on the days following, but this year I way overbought and had tons of leftover turkey. Turkey soup to the rescue.
It’s hearty, comforting, full of rich flavors, and fairly healthy all things considered. I used white breast meat because that’s what I had but adding some dark is okay too.
If you don’t have leftover turkey to shred, you can certainly use shredded chicken. Or just make Easy 30-Minute Homemade Chicken Noodle Soup which this recipe is derived from. There’s a 1 minute video in that recipe post that shows exactly how I make it.
You can use turkey in most any of the recipes in the Related Recipes section below that call for chicken. Shredded chicken or shredded turkey are pretty interchangeable in my soup recipes.
I added sage, rosemary, and thyme which make the soup taste like Thanksgiving all over again. For my family who all love Thanksgiving, that’s a very good thing and they savored the soup.
Easy 30-Minute Turkey Noodle Soup
This is chicken noodle soup’s turkey cousin and it’s perfect for your leftover Thanksgiving turkey. It’s hearty, comforting, full of rich flavors, and fairly healthy all things considered. I used white breast meat but some dark is okay. If you don’t have leftover turkey to shred, you can certainly use shredded chicken. I added sage, rosemary, and thyme which make the soup taste like Thanksgiving all over again.
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
- 64 ounces (8 cups) low-sodium turkey or chicken broth (see Tip below)
- 2 teaspoons fresh sage leaves, finely chopped
- 1 to 2 teaspoons fresh rosemary, finely chopped to taste
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper, or to taste
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- about 1 to 2 cups water, optional and as necessary (see Notes below)
- 2 to 3 cups shredded cooked turkey (white or dark meat, chicken may be substituted)
- salt, to taste
- To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the broth (Tip – If you have leftover cooking juices from your turkey, you can use that in place of the broth, i.e. 1 cup cooking juice can be substituted for 1 cup broth), sage, rosemeary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- 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 mixture for about 8 to 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. The noodles soak up a lot of water and continue to do so for a few hours as the soup cools. As the soup is finishing, you will adjust the salt level.
- 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.
- Taste 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. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Adapted from Easy 30-Minute Homemade Chicken Noodle Soup
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