Turkey Noodle Soup Recipe
What to make with leftover turkey? The possibilities are endless, but a good turkey noodle soup is always in store with leftovers.
Hearty homemade bone broth tossed with savory vegetables, chopped turkey, and noodles. It’s a great way to use up all the leftover turkey meat from Thanksgiving. It’s also nutritious and delicious. Perfect for the littles and adults alike!
I made three turkeys this year – we ate two with family on separate occasions and donated the largest one to a local homeless family. I was able to make a lot of homemade stock with the carcasses, with which I made two different soups. A turkey noodle soup, and a traditional Greek egg-lemon (avgolemono) soup.
There is nothing better than hot soup on a cold day to warm the body and soul! Paired with some saltines or butter crackers – or hearty homemade bread, it’s the meal that keeps on giving.
Ingredients:
1 1/2 cups roasted turkey, chopped
1 onion, diced
1 clove of garlic, minced
3 carrots, sliced
3 celery stalks, diced
1 tablespoon olive oil
4 cups homemade bone broth or chicken broth/stock
salt
pepper
3 sprigs fresh thyme, minced
1 teaspoon vegetable bouillon base (optional, can also use chicken bouillon or skip entirely)
1 package of egg noodles
How to Make Homemade Turkey Noodle Soup
Making homemade turkey noodle soup is incredibly easy. It’s truly best with homemade broth, but if you don’t have homemade – of course, you can use a carton of store bought stock or broth and add some extra flavor with a teaspoon or cube of bouillon.
Start by heating the olive oil in a large stockpot over medium heat.
Saute the carrots, celery, onions, and garlic until softened – about 5 minutes, stirring frequently.
Add the thyme, salt, and pepper to taste and cook one additional minute.
Add the broth to the pot along with the diced turkey meat. Bring to a boil, then reduce to a simmer. Add the bouillon while the broth is boiling. Cook the soup for about 20 minutes on medium heat until the vegetables are soft and tender.
Add the noodles to the soup and cook for about 10 minutes longer until the noodles are soft. Stir once, carefully so as not to break apart the noodles.
Taste for seasoning, and add salt or pepper as needed.
Serve with crusty homemade bread or crackers.
Ingredients
- 1 1/2 cups roasted turkey chopped
- 1 onion diced
- 1 clove of garlic minced
- 3 carrots sliced
- 3 celery stalks diced
- 1 tablespoon olive oil
- 4 cups homemade bone broth or chicken broth/stock
- salt
- pepper
- 3 sprigs fresh thyme minced
- 1 teaspoon vegetable bouillon base optional, can also use chicken bouillon or skip entirely
- 1 package of egg noodles
Instructions
- Start by heating the olive oil in a large stockpot over medium heat.
- Saute the carrots, celery, onions, and garlic until softened - about 5 minutes, stirring frequently.
- Add the thyme, salt, and pepper to taste and cook one additional minute.
- Add the broth to the pot along with the diced turkey meat. Bring to a boil, then reduce to a simmer. Add the bouillon while the broth is boiling. Cook the soup for about 20 minutes on medium heat until the vegetables are soft and tender.
- Add the noodles to the soup and cook for about 10 minutes longer until the noodles are soft. Stir once, carefully so as not to break apart the noodles.
- Taste for seasoning, and add salt or pepper as needed.
- Serve with crusty homemade bread or crackers.
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