Turkey Noodle Soup with Leftover Turkey

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup diced cooked turkey
• 1 cup egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in chicken broth, add turkey, egg noodles, thyme, and bay leaf. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat and simmer until noodles are tender.
5. 5 Remove bay leaf and stir in parsley.
6. 6 Serve hot and enjoy your comforting soup!

Equipment

• Large pot

Variations

• Substitute turkey with shredded rotisserie chicken for a quick alternative.
• Add a dash of hot sauce for a spicy kick.

Substitutions

• If egg noodles aren't available, use another short pasta like ditalini or small shells.

Pairings

• Crusty bread
• Simple green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth if available.
• Feel free to add more vegetables like peas or spinach for extra nutrients.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Pair with crusty bread and a side salad for a complete meal.
• Top with grated Parmesan cheese for extra flavor.

FAQ