Turkey Noodle Soup
A comforting turkey noodle soup filled with tender turkey, hearty vegetables, and perfectly cooked egg noodles, perfect for chilly days.
Ingredients
For the Soup Base
- 2 tablespoons olive oil Adds richness to the soup.
- 1 tablespoon unsalted butter Gives creamy depth to the broth.
- 1 large onion, chopped (280g) Use yellow onion for sweetness.
- 4 medium carrots, peeled and chopped (226g) Adds subtle sweetness and vibrant color.
- 3 stalks celery, sliced (130g) Provides crunch and aroma.
- 1 teaspoon salt Enhances flavors.
- 3 cloves garlic, minced Delivers warm, savory note.
- 8 cups turkey broth (1.92L) Homemade is preferable for richer flavor.
- 2 teaspoons fresh thyme, minced Complements the turkey.
- 1 piece bay leaf Adds depth of flavor.
- 6 ounces uncooked egg noodles (170g) Soaks up the delicious broth.
- 3 cups cooked turkey, chopped (340g) Perfect for using leftovers.
- 1/2 teaspoon ground black pepper Adjust to taste.
- 2 tablespoons minced fresh parsley Brightens the soup.
Instructions
Preparation
- Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and butter.
- Once the butter has melted, add the onion, carrots, celery, and salt. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and cook for an additional minute.
Cooking
- Pour in the turkey broth and add 2 cups of water, along with the bay leaf and thyme. Bring the soup to a gentle simmer.
- Add the uncooked egg noodles, chopped turkey, and black pepper. Allow the soup to simmer for about 7 minutes, or according to the noodle package instructions, until they reach al dente.
- Remove the bay leaf. Taste and season with extra salt and black pepper if needed. Stir in the fresh parsley and serve hot.
Notes
For a thicker broth, add 2-3 tablespoons of flour with the garlic. For a creamier texture, stir in heavy cream or leftover mashed potatoes. Serve with crusty bread or salad.