Description

This Homemade Turkey Noodle Soup offers irresistible flavor and simple prep. Packed with turkey, egg noodles, and vibrant veggies, it’s the perfect comfort food! Enjoy it on chilly evenings or as a nourishing meal anytime.

Ingredients

Scale

2 tablespoons olive oil
1 cup carrots (peeled and sliced thin)
1 cup celery (sliced thin)
1 cup sweet Vidalia or yellow onion (peeled and diced small)
4 garlic cloves (minced)
10–12 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1 teaspoon pepper
10 ounces wide egg noodles
2 cups shredded cooked turkey
4 tablespoons fresh flat-leaf parsley leaves (finely chopped)
1 tablespoon lemon juice
Salt

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Instructions

Heat the olive oil in a large Dutch oven over medium-high heat.
Sauté the sliced carrots, celery, and diced onion for about 7 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth, add bay leaves, thyme, oregano, and pepper, and bring to a boil for 5 minutes.
Stir in egg noodles and cook for about 10 minutes until noodles are soft.
Gently stir in shredded turkey, parsley, and lemon juice; boil for another 1-2 minutes.
Adjust seasoning with salt to taste and remove bay leaves before serving.

Notes

Store leftovers in airtight containers for 5-7 days in the refrigerator.
For freezing, omit noodles and add fresh when reheating to maintain texture.
Feel free to swap in gluten-free noodles or broth to cater to dietary preferences.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg