Chicken noodle soup is obviously our go-to. It's simple and fast and just so darn comforting. Turkey noodle soup is still everything you love about the classic with the addition of some leftover turkey. But honestly, this soup is reason enough to go out and buy yourself a turkey breast or two.
We love the taste and shape of twisty egg noodles but you can use any shape of pasta or noodle. Just make sure you cook it for the appropriate amount of time. Want to add a bit more flavor? We love turkey noodle soup with a bit of dill tossed in while it simmers. Add a bit of color and herbaceousness to the dish!
Make it after all of your Thanksgiving guests are gone and enjoy the peace and quiet. And if you do, let us know how it came out in the comments below!
CAL/SERV:399
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS
2 tbsp.extra-virgin olive oil
2medium carrots, peeled and chopped
2 stalks celery, sliced
1 medium yellow onion, chopped
1 leek, cleaned and chopped, whites and light green parts only
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
4 c.turkey stock (or low-sodium chicken broth)
3 c.water
small bunch thyme
Small bunch rosemary
1 bay leaf
1 tsp.dried oregano
Pinch crushed red pepper flakes
1(12-oz.) package egg noodles
3 c.cooked shredded turkeyundefined
2 tbsp.extra-virgin olive oil.
2 medium carrots, peeled and chopped.
2 stalks celery, sliced.
DIRECTIONS
- In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
- Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
- Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.
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