Turkey Noodle Soup

Name: Turkey Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion; 3 Carrots; 3 Celery; 1 tsp Thyme; 7⅔ cups Chicken Broth; ½ tsp Salt; ¼ tsp Black Pepper; 7 oz Egg Noodles; 1 lb Turkey Breast; ½ oz Fresh Parsley; 1 Lemon

By Eatpace

Leftover roast turkey, vegetables, and wide egg noodles simmer in a lemony broth. Using prepared stock makes this a practical dinner for the day after a roast.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 430; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Turkey noodle soup with carrots, celery, parsley, and wide egg noodles in broth.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion, Carrot, and Celery; cook, stirring, until the onion softens, about 6 minutes.
Step 2. Stir in Thyme and cook until fragrant, about 1 minute.
Step 3. Pour in Chicken Broth and add Salt and Black Pepper. Bring to a boil, then lower the heat and simmer until the carrots are nearly tender, about 8 minutes.
Step 4. Add Egg Noodles and simmer, stirring occasionally, until nearly tender, about 6 minutes.
Step 5. Stir in Turkey Breast and simmer until the noodles are tender and the turkey is steaming hot throughout, about 3 minutes. Remove from the heat.

Finish & serve

Step 6. Stir in Fresh Parsley and the juice of Lemon. Taste and add more salt if needed, then ladle into bowls.

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Tips

Good to know

Reheat leftover turkey to 165°F, measured in the thickest pieces.

Leftovers

Refrigerate promptly for up to 3 days; add a splash of stock or water when reheating because the noodles absorb broth.

Swap it

Use gluten-free noodles if needed, checking the package for their cooking time.

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