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Turkey Noodle Soup
Make this easy homemade Turkey Noodle Soup recipe with simple ingredients. It's a cozy, comforting and delicious soup perfect for cool weather.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Lunch, Main Course, Soup
Cuisine:
American
Servings:
6
servings
Calories:
176
Author:
Candace
Ingredients
1
Tablespoon
olive oil
½
onion
diced
8
cups
turkey broth
or turkey stock or chicken broth
2-3
cups
cooked turkey
diced
4
carrot
peeled and sliced about ¼” (1 ½-2 cups)
2-3
ribs
celery
sliced about ⅛-¼” (1 cups)
1
teaspoon
poultry seasoning
½
teaspoon
kosher salt
or to taste
½
teaspoon
freshly ground black pepper
or to taste
4
ounces
egg noodles
about 1 ½ cups
1
Tablespoon
fresh parsley
plus more for garnish if desired (or 1 teaspoon dry parsley)
Instructions
In a large pot on medium heat, add olive oil and onion. Cook until onion is almost translucent, about 3-4 minutes.
Add broth, turkey, carrots, celery, poultry seasoning, salt, and pepper. Stir to combine.
Turn heat to high and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.
Add noodles and cook per time listed on package directions, just until al dente. Add parsley and serve.
Notes
Use the bones or carcass from a holiday turkey to make the broth.
Make sure veggies are uniform in size so they cook at the same rate.
Refrigerate leftovers for up to 5 days, and freeze leftovers for about 2 months.
Nutrition
Calories:
176
|
Carbohydrates:
20
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
40
mg
|
Sodium:
1412
mg
|
Potassium:
521
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
6902
IU
|
Vitamin C:
26
mg
|
Calcium:
49
mg
|
Iron:
2
mg