Leftover Turkey Noodle Soup
Ingredients
-
2
tablespoons
olive oil or butter
-
1
unit
onion, finely chopped
-
1
unit
carrot, peeled and chopped
-
1
rib
celery, chopped
-
8
cups
chicken broth or turkey broth
-
3
cups
cooked turkey, chopped or shredded
-
2
teaspoons
fresh thyme, minced or ½ teaspoon dried
-
1
unit
bay leaf
-
8
ounces
wide egg noodles
-
to taste
unit
salt and freshly ground black pepper
-
to taste
unit
fresh parsley, minced for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in broth, turkey, thyme, and bay leaf; bring to a simmer and cook until vegetables are tender, about 15 minutes.
- Stir in noodles and cook until tender, about 5 minutes longer.
- Remove from heat, season with salt and pepper, and garnish with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
261
Total fat
9g
Total carbohydrates
24g
Total protein
20g
Sodium
936mg
Cholesterol
81mg
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