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!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Servings: 6 servings
- 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
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.
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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