Description
A comforting and hearty one pot soup made with tender leftover turkey, vegetables, herbs, and noodles. Perfect for cozy evenings and an easy way to transform leftovers into a nourishing meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, sliced (about 1 cup)
2 celery stalks, sliced (about 1 cup)
3 cloves garlic, minced
8 cups low-sodium chicken broth
3 cups cooked turkey, shredded or diced
1 cup diced potatoes (about 1 medium potato)
1 cup egg noodles (or 1 cup cooked rice)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 30 seconds.
Pour in chicken broth and add thyme, parsley, rosemary, black pepper, and salt. Bring to a gentle boil.
Add diced potatoes and simmer for 10–12 minutes until tender.
Stir in turkey and egg noodles (or cooked rice). Simmer for 8–10 minutes until noodles are tender.
Remove from heat and stir in lemon juice and fresh parsley. Adjust seasoning as needed and serve hot.
Notes
For best results, add noodles only near the end of cooking to prevent overcooking.
Soup can be refrigerated for up to 4 days or frozen for up to 3 months.
For a thicker soup, reduce broth to 6–7 cups. For a brothier soup, add an extra cup of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes