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5 from 4 votes

Turkey Noodle Soup

Thanksgiving is over and you have tons of leftover turkey. Wondering what to do with it? Here's a delicious solution...
Prep Time10 minutes
Cook Time20 minutes
Passive Time0 minutes
Total Time30 minutes
Servings: 4
Author: Francine Lizotte
Course: Lunch, Soups & Chowders
Cuisine: International
Keyword Comfort Food, Kids Recipes, Legumes/Beans, Light Meal, Low Sodium/No Sodium, One Pot Meals, Poultry, Quick & Easy

Ingredients

  • 1 tbsp. butter tips & tricks
  • 1/2 cup carrots, peeled and diced
  • 1/2 cup red or white onions, diced
  • 1/2 cup celery, ends cut off, washed and diced tips & tricks
  • 2 large cloves garlic, pressed
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1 large bay leaf
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/8 tsp. cayenne pepper, or to taste
  • 1 pinch ground Himalayan pink salt
  • 4 cups low-sodium chicken broth (substitute vegetable broth)
  • 1/2 cup frozen peas
  • 3 ounce dry broad egg noodles see Recipe
  • 1 cup cooked turkey, cubed see Recipe
  • 1 tbsp. fresh parsley, chopped tips & tricks

Directions

  • In a large saucepan over medium heat, melt butter and cook until golden brown.
  • Add carrots, onions, celery and garlic; sauté for 4 minutes. Add rosemary, thyme, paprika and bay leaf; cook for 2 minutes. Crack some freshly ground black pepper, add cayenne and sea salt; sauté for 2 minutes.
  • Add chicken broth and bring to a boil.
  • Add peas, stir and bring to a boil again before adding the noodles. Quickly stir the ingredients and simmer for 5 minutes.
  • Fold in the turkey meat and simmer for another 5 minutes. Just before serving, add parsley and stir once again.