Description
A comforting turkey noodle soup filled with tender turkey, hearty vegetables, and perfectly cooked egg noodles, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, chopped (280g)
- 4 medium carrots, peeled and chopped (226g)
- 3 stalks celery, sliced (130g)
- 1 teaspoon salt
- 3 cloves garlic, minced
- 8 cups turkey broth (1.92L)
- 2 teaspoons fresh thyme, minced
- 1 piece bay leaf
- 6 ounces uncooked egg noodles (170g)
- 3 cups cooked turkey, chopped (340g)
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
Instructions
- Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and butter.
- Once the butter has melted, add the onion, carrots, celery, and salt. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and cook for an additional minute.
- Pour in the turkey broth and add 2 cups of water, along with the bay leaf and thyme. Bring the soup to a gentle simmer.
- Add the uncooked egg noodles, chopped turkey, and black pepper. Allow the soup to simmer for about 7 minutes, or according to the noodle package instructions, until they reach al dente.
- Remove the bay leaf. Taste and season with extra salt and black pepper if needed. Stir in the fresh parsley and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg