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Two bowls of Turkey Noodle Soup with egg noodles, shredded turkey, carrots, and parsley.

Turkey Noodle Soup

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Servings 4
Calories 373 kcal

Ingredients
  

  • 6 cups turkey stock low-sodium
  • 1 bay leaf
  • 1 cup carrots diced
  • 3/4 cup onion chopped
  • 3/4 cup celery diced
  • 2 cloves garlic minced
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 1/4 cup parsley chopped
  • 3 ounces egg noodles
  • 2 cups leftover turkey shredded

Instructions
 

  • In a large saucepan, pour in the turkey stock and set over medium heat.
  • Add the bay leaf, diced carrots, chopped onion, diced celery, and minced garlic to the saucepan. Season with salt and freshly ground black pepper to taste.
    Simmering diced carrots, celery, onion, and bay leaf in a saucepan for Turkey Noodle Soup.
  • Bring the mixture to a simmer and cook for about 10-15 minutes, or until the vegetables are tender.
  • Stir in the chopped parsley, egg noodles, and shredded leftover turkey. Continue to cook according to the egg noodle package instructions, usually about 5 minutes, until the noodles are tender.
    Turkey noodle soup with shredded turkey and egg noodles in a pot.
  • Once cooked, remove the saucepan from heat, discard the bay leaf, and adjust seasoning if necessary.
    Turkey Noodle Soup with wide egg noodles, shredded turkey, carrots, and celery.
  • Ladle the soup into bowls and serve warm.

Nutrition

Calories: 373kcalCarbohydrates: 35gProtein: 33gFat: 11gSaturated Fat: 3gSodium: 625mgFiber: 3g
Keyword leftover turkey recipe, leftover turkey soup, turkey noodle soup
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