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Turkey Soup
This warm and comforting turkey soup is an easy way to use quickly up those Thanksgiving leftovers.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Author:
The Hungry Pinner
Ingredients
1
tablespoon
olive oil
1
medium
yellow onion
diced
2
carrots
diced
3
celery stalks
sliced
6
cups
turkey stock
2
cups
water
2
cups
leftover turkey meat (I used half of the breast, a leg, and a thigh)
roughly chopped
16
ounces
egg noodles
additional olive oil
salt and pepper
to taste
parsley
chopped, optional
Instructions
Turkey Soup
Heat the olive oil in a large pot over medium-high heat.
Add the onion, carrots, and celery, and saute for 5 minutes or until softened.
Add the turkey stock, water, and turkey meat. Bring to a boil then reduce heat and simmer covered for 30 minutes.
Check the soup and add salt and pepper to adjust seasonings if needed.
Egg Noodles
While the turkey soup is simmering, cook the egg noodles according to the package directions.
After draining water, drizzle a little olive oil over the noodles and mix well to keep them from sticking together. Set aside.
To Serve
When the soup is ready, add noodles to a bowl then ladle the soup over them and garnish with chopped parsley.
Store any leftover noodles and soup separately to keep the noodles from getting soggy.