Turkey Noodle Soup Recipe
A rich and flavorful blend of tender turkey, fresh vegetables, and noodles; it’s comfort in a bowl and a great way to use up leftover Thanksgiving turkey!
Servings 10 servings
Calories 146kcal
Ingredients
- 1 pound leftover turkey meat shredded
- 15 cups water
- ½ cup chicken soup base
- 1 tablespoon salt
- 6 medium russet potatoes peeled and cubed
- 3 carrots peeled and sliced
- 2 teaspoons dried bay leaves
- 2 stalks celery diced
- 1 small onion diced
- 1 cup pasta I used broken angel hair pasta
- 3 tablespoons butter
- ½ teaspoon black pepper
Instructions
- Place water, soup base, salt, and cubed potatoes in a large pot over high heat.
- When mixture comes to a boil, add sliced carrots and dried bay leaves. Boil for 10 minutes.
- While mixture is boiling, melt butter in a skillet and saute celery and onions until soft and translucent.
- Add celery, onions, pasta, shredded turkey, and pepper to the boiling pot.
- Continue cooking until potatoes and carrots are tender. About 20-30 minutes.
Notes
Storage: Cool to room temperature before storing the turkey soup and transfer it to an airtight container where it can be stored in the fridge in an airtight container for 3-4 days.
You can also freeze in an airtight container.
Reheating: To reheat the soup simply microwave in 30 second intervals until warm or reheat on low on your stovetop for 15-30 minutes.
Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 803mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3185IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg