I highly recommend making my turkey noodle soup recipe because it's a comforting and delicious way to use leftover turkey from the holidays.
ingredient
- 2 tablespoons olive oil
- 2 cups diced yellow onion, ½" dice
- 1 cup sliced celery, ¼" thick
- 2 cups sliced carrots, peeled, ¼" thick
- 1 tablespoon minced garlic
- 1 ½ teaspoons chopped thyme
- 1 teaspoon chopped rosemary
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 dried bay leaves
- 8 cups unsalted chicken stock, or broth, or turkey stock
- 4 cups wide egg noodles
- 3 cups cooked shredded turkey
- 1 tablespoon chopped parsley
Directions
- Saute the Vegetables – Add the olive oil to a Dutch oven or large pot, and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, rosemary, salt, and pepper, stir, and cook for 30 seconds.
- Simmer the Soup – Add the chicken stock and bay leaves. Bring the stock to a boil, then reduce to a simmer over medium-low heat. Cover and cook until the carrots are tender, about 10 to 15 minutes.
- Cook the Noodles – Remove the cover and increase the heat to medium-high. Once the liquid is at a rapid simmer, add the pasta. Stir and cook until al dente, 5 to 6 minutes.
- Add the Turkey – Reduce the heat to low. Add the turkey and cook until warmed through, about 5 minutes. Discard the bay leaves.
- To Serve – If needed add more stock or water to thin the soup. Season with salt and pepper to taste. Garnish with parsley before serving.
Related Recipes
