turkey noodle soup
(1 RATING)
I finally found a recipe that we love! To use up the leftover turkey from Thanksgiving. If you want a soup on the table quickly cook in soup pot or if you want, put it in a 4 1/2 to 6 quart slow cooker after step one.
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prep time
cook time
method
Stove Top
yield
6 - 8
Ingredients
- 1 tablespoon vegetable oil
- 1 - onion, chopped
- 2 - each, small carrots & celery stalks, sliced
- 3/4 cup sliced mushrooms
- 1 - clove garlic, chopped
- 1/2 teaspoon each, salt & pepper
- 1/4 teaspoon dried thyme
- 1 - bay leaf
- 8 cups turkey or chicken broth, sodium reduced
- 4 cups cooked turkey, chopped
- 1/4 cup peas, or more
- 1 cup egg noodles
- 2 tablespoons fresh parsley, chopped
How To Make turkey noodle soup
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Step 1In a large soup pot, heat oil over medium-high heat; saute onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf until vegetables are softened, about 8 minutes. Add broth and turkey (or chicken). Stir to combine.
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Step 2Cover and cook on low for at least 30 minutes. If using turkey add peas (if using chicken add green beans). Cover and cook on medium for about 10 minutes. Discard bay leaf.
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Step 3(If desired you can make-ahead, at this point, Let cool for 30 minutes. Refrigerate in airtight containers until cold. Refrigerate for up to 3 days or freeze for up to 1 month.)
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Step 4Meanwhile, in saucepan of boiling salted water, cook noodles until tender but firm. Drain and add to soup along with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Turkey Soups
Tag:
#Healthy
Ingredient:
Turkey
Culture:
American
Method:
Stove Top
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