Description
This comforting and easy leftover turkey soup is a perfect way to use up post-holiday turkey. Packed with tender vegetables, flavorful herbs, and tender turkey, this hearty soup is both nourishing and delicious. Ready in just 35 minutes, it’s an ideal weeknight meal that warms you from the inside out.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Liquids and Broth
- 2 tablespoons olive oil
- 8 cups low-sodium chicken or turkey broth
Proteins and Pasta
- 2 cups cooked leftover turkey, shredded or chopped
- 1 1/2 cups egg noodles or small pasta
Seasonings
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for 5 to 6 minutes until they start to soften, releasing their natural flavors.
- Add Herbs and Broth: Stir in the dried thyme, dried rosemary, and bay leaf. Pour in the low-sodium chicken or turkey broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
- Cook Turkey and Noodles: Add the leftover shredded or chopped turkey and the egg noodles or small pasta to the pot. Continue to simmer for 8 to 10 minutes, or until the noodles are tender and cooked through.
- Season and Garnish: Season the soup with salt and black pepper according to your taste. Remove the bay leaf, stir in the fresh chopped parsley, and serve the soup hot for a comforting meal.
Notes
- For a heartier soup, try adding diced potatoes or white beans along with the other vegetables.
- This turkey soup freezes well and can be stored for up to 2 months in an airtight container.
- To make this soup gluten-free, substitute the egg noodles with gluten-free pasta or rice noodles.
- Leftover turkey can be substituted with cooked chicken if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 4g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
