Turkey Noodle Soup
Turkey noodle soup is a great way to use that leftover turkey is a flavor soup with egg noodles that you can whip together in 30 minutes.
Ingredients
- 1 pound leftover turkey, chopped
- 2-3 ribs celery, chopped (depends on size of stalk)
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 large carrot, chopped
- 1/4 cup parsley, chopped
- 1/4 cup dill weed, chopped
- 12 ounce wide egg noodles
- 4 cups chicken broth (1 32oz container)
- 4 cups water
Instructions
- First, in a large pot on medium high heat add a little oil then toss in diced onion. When the onions become fragrant and translucent toss in the minced garlic.
- After the garlic has browned a little, lower the heat to medium. Add in the chopped carrots, celery then season everything lightly with salt and black pepper.
- Next, grate roughly 1 teaspoon of ginger over the veggies. Then, toss in the chopped parsley and fresh dill. Mix everything around a few seconds allow everything to become fragrant from the heat.
- Now, toss in the chopped turkey and fill the pot with chicken stock and water. Turn the heat up to bring the water to a boil.
- Once boiling lower the heat to simmer and add in the egg noodles. Mix everything around and allow the water to simmer about 6-8 minutes until the noodles are soft. This is also enough time to soften the carrots and celery.
- Once the noodles are finished turn off the heat and carefully taste for salt. The liquid will be hot. Serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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