Description
This Homemade Turkey Noodle Soup offers irresistible flavor with tender turkey, vibrant veggies, and cozy broth, making it the ideal quick dinner or healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup carrots
- 1 cup celery
- 1 cup sweet Vidalia or yellow onion
- 4 garlic cloves
- 10–12 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper (or to taste)
- 10 ounces wide egg noodles
- 2 cups shredded cooked turkey
- 4 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon lemon juice
- Salt (to taste)
Instructions
- Heat olive oil in a large pot.
- Sauté carrots, celery, and onion for about 7 minutes.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in chicken broth, bay leaves, thyme, oregano, and pepper, then boil for 5 minutes.
- Stir in egg noodles and boil gently for 10 minutes until soft.
- Add shredded turkey and parsley, then simmer for another 1-2 minutes.
- Adjust seasoning with salt to taste and serve hot.
Notes
Store soup in an airtight container for 5-7 days in the fridge.
Freeze leftovers in freezer-safe containers for up to 6 months.
Add more broth or water when reheating if noodles absorb too much liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg