Description
Leftover Turkey Noodle Soup is the perfect way to use up and repurpose those delicious holiday leftovers. Turn your leftover roasted turkey into a delicious and cozy soup that everyone will love.
Ingredients
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- 1 tablespoon avocado oil, butter, or ghee
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 large carrots, peeled and thinly sliced
- 2 celery stalks, diced
- 8 cups low-sodium chicken or turkey broth, plus more if desired
- 2 dried bay leaves
- 1 1/2 teaspoons salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 sprigs fresh thyme
- 3 cups chopped or shredded leftover cooked turkey
- 8 oz wide egg noodles
- fresh parsley, for garnish
Instructions
- Heat the avocado oil, butter, or ghee in a large pot or dutch oven.
- Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant.
- Add the chicken or turkey broth, bay leaves, salt, pepper, thyme, and chopped turkey to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the veggies are tender.
- Next add the egg noodles to the soup and continue to cook for 5-10 minutes until they are tender. Once the noodles are tender you may need to add more broth to the soup depending on the amount of broth the noodles soak up.
- Remove the soup from the heat and then remove the thyme sprigs and bay leaves from the soup. Stir in a bit of fresh parsley and season the soup to taste with additional salt and pepper before serving.