Turkey Noodle Soup
I don’t know about you guys, but whenever the weather is frigid I want warm, comforting soup. And it doesn’t get much more comforting than this Turkey Noodle Soup. It brings you back to childhood when you’d come in after a long day of playing in the snow to warm up with a bowl by the fire. To be honest, I eat soup year round. So much my husband sighs, “soup again?” But he definitely has zero complaints when this one is on the menu.
This soup is perfect for post-Thanksgiving turkey leftovers, or anytime you’re making a whole turkey. However, I don’t use an actual turkey carcass for the soup itself as some Turkey Soup recipes call for. So you can make it whenever, simply by purchasing some already cooked turkey from your local grocery store. You’ll also need olive oil, onion, celery, carrots, garlic, thyme, oregano, red pepper flakes, salt, pepper, chicken broth, bay leaf, and egg noodles.
- Start by sautéing onion, carrot, and celery in olive oil in a large pot or dutch oven for 5-6 minutes. Add garlic and cook for another minute.
- Stir in your turkey, cut into bite-sized pieces, and then add your seasoning. Add more olive oil if it’s too dry. Cook for about 3 minutes.
- Pour in your chicken broth and bring it to a boil. Toss in a bay leaf. Turn heat down to a simmer for about 25-30 minutes.
I can just smell it all over again.
Dish up into bowls and allow to cool slightly before enjoying. I’m obsessed with how hearty this soup is. It stores great in the fridge to heat up as leftovers during a busy week. The noodles do expand as it stores, though, so I recommend adding some additional chicken broth before heating up if you’d like more broth.
You can also freeze whatever you don’t eat. It’s a great freezer soup.
Enjoy and stay warm!
You might also enjoy:
Homemade Chicken Noodle Soup
