Turkey Noodle Soup
Make a cozy and comforting bowl of turkey noodle soup with leftover turkey from Thanksgiving
Servings 4 servings
Calories 420kcal
Ingredients
- 1 lb 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
- 8 oz egg noodles or noodles of choice
Instructions
- 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!
Notes
- Use any type of noodles that you like for this dish
- You can use chicken broth or vegetable broth in place of turkey stock
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 49g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 1642mg | Potassium: 622mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5187IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 2mg