Description
This hearty Turkey Soup is a comforting and flavorful dish perfect for using leftover turkey. It combines tender turkey pieces, fresh vegetables, aromatic seasonings, and egg noodles, all simmered in rich turkey stock for a warm, satisfying meal.
Ingredients
Units
Scale
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings & Herbs
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley, chopped (optional)
Main Ingredients
- 2 tablespoons olive oil
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 1 bag (12 oz) egg noodles
Instructions
- Prepare Vegetables: Dice the onion, peel and dice the carrots, and clean and dice the celery. Set aside for cooking.
- Sauté Onions: Heat 2 tablespoons of olive oil in a dutch oven or large soup pan over medium heat. Add the diced onions and cook until tender, about 3-4 minutes, stirring occasionally to prevent burning.
- Add Carrots and Celery: Add the diced carrots and celery to the pan with the onions. Continue cooking for another 2-3 minutes until vegetables are slightly softened, stirring occasionally.
- Add Seasonings and Bay Leaf: Stir in 1 teaspoon poultry seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 1 bay leaf. Cook the mixture for about 1 minute to allow the flavors to meld.
- Add Turkey and Stock: Stir in the diced turkey and pour in 8 cups of turkey stock. Mix everything together in the pot.
- Bring to Boil: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, maintain the boil for 5 minutes to develop the flavors.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the vegetables to tenderize and the flavors to deepen.
- Cook Noodles: Increase the heat to bring the soup back to a boil. Add the egg noodles and cook according to the package directions, usually about 6-8 minutes, until noodles are tender.
- Finish and Serve: While the noodles cook, chop fresh parsley if using. Remove the bay leaf from the soup, stir in the parsley, and serve the soup hot immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days. The soup can also be frozen for later use.
Notes
- Using leftover turkey makes this soup a perfect post-Thanksgiving dish.
- Customize by adding other vegetables like peas or corn if desired.
- Make a big batch and freeze portions for easy weeknight meals.
- Homemade turkey stock adds richer flavor but store-bought works well too.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
