Turkey Noodle Soup

4.95 from 17 votes

This Turkey Noodle Soup takes all the delicious flavors of fall and turns them into a warm comforting soup. The perfect use for your leftover Thanksgiving turkey.

Prep Time10

Cook Time25

Total Time35

Servings: people

Calories: 358kcal

Author: Lisa Longley

Ingredients

3 tablespoons unsalted butter (or olive oil to keep this dairy free)
2 garlic cloves minced
3 celery stalks diced
2 medium carrots peeled and sliced
1 small yellow onion diced
1 1/2 teaspoons kosher salt if using table salt, start with half and see note
1/2 teaspoon pepper
1 1/2 teaspoons sage rub
1 1/2 teaspoons dried thyme
8 cups turkey broth or chicken stock (1892.7 ml)
2 bay leaves
6 ounces egg noodles approximately 3.5 cups (170.1 grams)
3 cups cooked turkey meat cut into bite sized pieces (510 grams)
1 cup frozen corn (135 grams)

Instructions

In a large stock pot over medium heat, melt the butter.
3 tablespoons unsalted butter
Add the garlic, celery, carrots, and onions to the pan. Add salt, pepper, sage, and thyme and saute until the onions are translucent, about 5 to 7 minutes.
2 garlic cloves, 3 celery stalks, 2 medium carrots, 1 small yellow onion, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons sage rub, 1 1/2 teaspoons dried thyme, 1/2 teaspoon pepper
Pour in the broth, adding in the bay leaves as well, and bring to a roaring boil.
8 cups turkey broth, 2 bay leaves
Add in the egg noodles and cook for 2 minutes shorter than what the package instructions list.
6 ounces egg noodles
When the noodles are done, stir in the turkey meat and the frozen corn. Allow to heat through for two minutes. Serve and enjoy!
3 cups cooked turkey meat, 1 cup frozen corn

Notes

Because the salt content in stock varies so greatly, as does the salt in turkey, I highly recommend using half the salt called for in the recipe and then testing a few bites before serving and deciding if you need to add the rest.

Nutrition