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Turkey Noodle Soup
This Leftover Turkey Noodle Soup recipe is a great way to use up leftover turkey. It’s a hearty soup that’s perfect for weeknight dinners any time of the year.
Course
Soup
Cuisine
American
Keyword
comfort food, soup, Turkey
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
people
Calories
469
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$10.96
Equipment
Dutch oven
cutting board
chef's knife
measuring cups and spoons
liquid measuring cup
wooden mixing spoon
Ingredients
2
tablespoons
olive oil
1
medium onion
diced
4
large carrots
peeled and diced
3
stalks celery
cleaned and diced
1
bay leaf
1
teaspoon
poultry seasoning
1
teaspoon
salt
½
teaspoon
pepper
3
cups
turkey
diced
8
cups
turkey stock
homemade or store-bought
12
oz
egg noodles
2
tablespoons
fresh parsley
chopped
US Customary
-
Metric
Instructions
COOK VEGGIES:
Add oil to a large dutch oven or large soup pot and preheat over medium-high heat.
Add onions and cook until tender, about 3-4 minutes.
Add carrots and celery and continue cooking for 2-3 minutes.
Add seasonings and bay leaf and cook for about 1 minute.
COOK SOUP:
Stir in the turkey and stock.
Cover and bring to boil, boil 5 minutes.
Reduce the heat and simmer for 15-20 minutes.
Increase the heat and bring the soup back up to a boil.
COOK NOODLES:
Add the noodles and cook according to package directions.
While the noodles are cooking, chop the parsley.
FINISH AND SERVE:
Add the parsley and serve immediately.
Notes
Store leftovers in the refrigerator.
Nutrition
Serving:
2
cups
|
Calories:
469
kcal
|
Carbohydrates:
58
g
|
Protein:
27
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
93
mg
|
Sodium:
938
mg
|
Potassium:
755
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
6999
IU
|
Vitamin C:
6
mg
|
Calcium:
60
mg
|
Iron:
3
mg