Turkey Noodle Soup
This simple Turkey Noodle Soup is great for using up leftover turkey! It's got classic egg noodles, carrots, celery and onion in a herby broth!
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper divided
- 3 garlic cloves minced
- 1 ½ teaspoon fresh sage chopped
- 1 teaspoon fresh thyme chopped, plus more for serving
- 1 teaspoon fresh rosemary chopped
- 8 cups turkey or chicken broth
- 3 cups cooked turkey shredded or diced
- 3 ounces egg noodles about 2 cups
Instructions
- Heat the butter in a large pot over medium-high heat. Add the onion, carrots, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add garlic, sage, thyme, rosemary, and remaining salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
- Add turkey broth and bring to a boil. Allow to boil for about 5 minutes to allow the veggies to continue cooking. Then, add in the turkey and egg noodles. Continue to boil until the noodles are tender, about 10 minutes.
- Remove the soup from the heat and stir in the extra fresh thyme.
Nutrition
Serving: 2cups | Calories: 206kcal | Carbohydrates: 18g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1831mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6201IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
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