Description
This Homemade Turkey Noodle Soup showcases savory flavors and simple prep. With tender turkey and fresh vegetables, it’s the ideal wholesome comfort food for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 cup sweet Vidalia or yellow onion, peeled and diced small
- 4 garlic cloves, minced
- 10–12 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper
- 10 ounces wide egg noodles
- 2 cups shredded cooked turkey
- 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Sauté carrots, celery, and onions for about 7 minutes until softened.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in chicken broth, bay leaves, thyme, oregano, and pepper; bring to a gentle boil for 5 minutes.
- Add wide egg noodles and cook for about 10 minutes until tender.
- Stir in shredded turkey, parsley, and lemon juice; heat through for 1-2 minutes.
- Season with salt to taste and remove bay leaves before serving.
Notes
Avoid overcooking the noodles to maintain the desired texture.
For freezing, store noodles separately to prevent them from absorbing all the broth.
Adding more vegetables enhances nutrition and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg