Servings: 4 servings 1x
- 1lb leftover cooked turkey – shredded, sliced or cut into cubes
- 3 stalks of celery
- 2 large carrots
- 1 yellow onion
- 1 tbsp oil
- 1 tsp salt
- 1 tsp dried parsley or 1 tbsp fresh chopped parsley
- 1/2 tsp rubbed sage of ½ tbsp fresh chopped sage
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 qt turkey broth or chicken broth
- 4 cups of water
- ¼ cup lemon juice
- 8oz egg noodles or noodles of choice
- Dice celery, carrots and onion.
- Heat oil in a large heavy bottom pot like a stock pot or dutch oven over medium low heat and pour in the celery, carrots, and onion. Saute veggies until soft and fragrant about 5 minutes. Pour in salt, parsley, sage, garlic powder and pepper and toss veggies in the seasonings.
- Place cubed turkey in the pot along with turkey broth, water and lemon juice. Bring soup to a boil, then cover and reduce to a simmer. Simmer for 20 minutes.
- Cook egg noodles in a separate pot to avoid the noodles soaking up too much soup broth. Drain noodles and set aside.
- Serve hot soup in bowls over the egg noodles. Garnish with salt, pepper, parmesan cheese and fresh herbs!
- Use any type of noodles that you like for this dish
- You can use chicken broth or vegetable broth in place of turkey stock
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.