Turkey Noodle Soup Easy (Recipe for Printing)
Warm up with this hearty turkey noodle soup, perfect for chilly months or post-holiday leftovers. Featuring carrots, celery, potatoes, and tender turkey in a flavorful broth. Save & click.
# What You Need:
→ Produce
01 -
2 medium carrots, thinly sliced into rounds
02 -
2 large celery stalks, finely diced
03 -
1 small to medium onion, finely diced
04 -
4 medium Yukon Gold potatoes, peeled and cubed
05 -
1 clove garlic, pressed or finely grated
→ Meat and Poultry
06 -
3 cups leftover turkey meat (white and/or dark), shredded or chopped
→ Pantry
07 -
3 tablespoons extra virgin olive oil
08 -
8 cups turkey stock (or chicken or vegetable broth)
09 -
4 cups water
10 -
1 1/2 cups egg noodle pasta (or 3/4 cup small pasta)
11 -
2 bay leaves
12 -
1 1/2 teaspoons fine sea salt, plus more to taste
13 -
1/2 teaspoon black pepper
# How to Make It:
01 -
Heat a large pot over medium heat. Add the extra virgin olive oil, then onion, carrots, and celery with a pinch of salt. Sauté, stirring regularly, until the onion is translucent and vegetables appear glossy, about 5 to 7 minutes.
02 -
Pour in the turkey stock and water. Add the potatoes, bay leaves, remaining salt, and black pepper. Increase the heat to bring to a steady simmer and cook until the potatoes are just tender, approximately 10 minutes.
03 -
Stir in the egg noodles and turkey. Simmer gently, avoiding a hard boil, until noodles are al dente and potatoes are fully tender, about 4 to 6 minutes.
04 -
Turn off the heat. Press in the garlic and stir well until fragrant, about 30 to 60 seconds. Remove bay leaves. Taste and adjust seasoning before serving.
# Extra Tips:
01 -
For best flavor, use homemade turkey stock and fresh herbs. Avoid boiling the soup after adding noodles to maintain their texture.