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Turkey noodle soup recipe.
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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!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 206kcal
Author Yumna Jawad

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 chopped fresh sage
  • 1 teaspoon chopped fresh thyme plus more for serving
  • 1 teaspoon chopped fresh rosemary
  • 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