Leftover Turkey Noodle Soup

Name: Leftover Turkey Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 cup Carrot (1 cup carrots (peeled and sliced thin (about 1 1/2 large carrots))); 1 cup Celery (1 cup celery (sliced thin (about 2 stalks))); 1 cup Vidalia Onion (1 cup sweet Vidalia or yellow onion (peeled and diced small (about 1 medium onion))); 4 pieces Garlic (4 garlic cloves (minced)); 10 cup Chicken Broth (10-12 cups chicken broth (plus more if desired) — up to 12); 2 pieces Bay Leaves (2 bay leaves); ½ tsp Thyme (1/2 tsp dried thyme leaves); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 1 tsp Black Pepper (1 teaspoon pepper (or to taste)); 10 oz Egg Noodles (10 ounces wide egg noodles (or your favorite noodles or pasta)); 2 cup Whole Turkey (2 cups shredded cooked turkey); 4 tbsp Flat-Leaf Parsley (4 tablespoons fresh flat-leaf parsley leaves (finely chopped)); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 0 pieces Table Salt (salt (to taste))

Leftover Turkey Noodle Soup - Soup (American)

35 minAmerican

Servings8

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Dairy Free

Ingredients

For 8 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Carrot1 cup · 1 cup carrots (peeled and sliced thin (about 1 1/2 large carrots))
Celery1 cup · 1 cup celery (sliced thin (about 2 stalks))
Vidalia Onion1 cup · 1 cup sweet Vidalia or yellow onion (peeled and diced small (about 1 medium onion))
Garlic4 pieces · 4 garlic cloves (minced)
Chicken Broth10 cup · 10-12 cups chicken broth (plus more if desired) — up to 12
Bay Leaves2 pieces · 2 bay leaves
Thyme½ tsp · 1/2 tsp dried thyme leaves
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Black Pepper1 tsp · 1 teaspoon pepper (or to taste)
Egg Noodles10 oz · 10 ounces wide egg noodles (or your favorite noodles or pasta)
Whole Turkey2 cup · 2 cups shredded cooked turkey
Flat-Leaf Parsley4 tbsp · 4 tablespoons fresh flat-leaf parsley leaves (finely chopped)
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Table Salt0 pieces · salt (to taste)

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Steps

1Heat oil
2Add the oil to a large Dutch oven or stockpot and heat over medium-high heat to warm.
3Cook soffritto
4Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally.
5Add garlic
6Add the garlic and sauté for another 1 to 2 minutes.
7Add broth
8Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil gently for about 5 minutes or until the vegetables are fork-tender. Note – If you like brothier soup, add additional broth, as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
9Add noodles
10Add the egg noodles and boil the soup for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you just need to adjust the salt level to taste.
11Add turkey
12Add the turkey, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until turkey is warmed through.
13Season
14Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the turkey is, and personal preference.
15Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
16Storage instructions
17Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.