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Leftover Turkey Noodle Soup

A quick and hearty soup made with leftovers that combines tender vegetables, aromatic herbs, and wide egg noodles in a savory broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Essential for sautéing vegetables.
  • 2 cups carrots, chopped Sweet and crunchy.
  • 2 cups celery, chopped Provides crunch and saltiness.
  • 1 medium Vidalia or yellow onion, chopped Offers sweetness and depth.
  • 3 cloves garlic, minced Adds fragrance.
  • 6 cups turkey or chicken broth Flavorful liquid base.
  • 1 tablespoon fresh sage, chopped Delivers earthy essence.
  • 1 tablespoon fresh rosemary, chopped Piney and aromatic.
  • 1 tablespoon fresh thyme, chopped Adds a subtle and savory note.
  • 1 teaspoon dried oregano Balances the broth.
  • 1 teaspoon black pepper Enhances flavors.
  • 1 cup wide egg noodles Adds heartiness.
  • 1 cup shredded cooked turkey Provides protein.
  • to taste salt For seasoning.
  • optional water To adjust soup consistency if needed.

Method
 

Preparation
  1. In a large Dutch oven or stockpot, add the olive oil, carrots, celery, and onion.
  2. Sauté over medium-high heat for about 7 minutes, stirring intermittently until vegetables begin to soften.
  3. Incorporate the minced garlic and sauté for another 1 to 2 minutes until fragrant.
Cooking
  1. Add the turkey or chicken broth, sage, rosemary, thyme, oregano, and black pepper.
  2. Bring to a boil and let it boil gently for about 5 minutes, or until vegetables are fork-tender.
  3. Stir in the wide egg noodles and check the liquid level; add water as needed.
  4. Boil for about 8 to 10 minutes, or until the noodles are soft and cooked through.
  5. Stir in the shredded turkey and boil for 1 to 2 minutes, or until the turkey is warmed through.
  6. Taste the soup and season with salt as needed.
  7. Serve hot.
Storage
  1. Store leftovers in an airtight container in the fridge for 5 to 7 days or freeze for up to 6 months.

Notes

Consider adding a splash of lemon juice for brightness or hot sauce for heat. Fresh herbs can enhance flavor. To make it creamier, stir in a splash of heavy cream. Avoid overcooking noodles.