Turkey Noodle Soup

Francine Lizotte


Thanksgiving is over and you have tons of leftover turkey. Wondering what to do with it? Here's a delicious solution...


☆☆☆☆☆ 0 votes

4 servings
10 Min
20 Min
Stove Top


  • 1 Tbsp
  • 1/2 c
    carrots, peeled and diced
  • 1/2 c
    red or white onions, diced
  • 1/2 c
    celery, ends cut off, washed and diced
  • 2 large
    cloves garlic, pressed
  • 1/2 tsp
    dried rosemary
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
  • 1 large
    bay leaf
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/8 tsp
    cayenne pepper
  • 1 pinch
    ground himalayan sea salt
  • 4 c
    low-sodium chicken broth (substitute vegetable broth)
  • 1/2 c
    frozen peas
  • 3 oz
    dry broad egg noodles
  • 1 c
    cooked turkey, cubed

How to Make Turkey Noodle Soup


  1. In a large saucepan over medium heat, melt butter and cook until golden brown, Add carrots, onions, celery and garlic; sauté for 4 minutes. Add rosemary, thyme, paprika and bay leaf; cook for 2 minutes. Crack some freshly ground black pepper, add cayenne and sea salt; sauté for 2 minutes.
  2. Add chicken broth and bring it to a boil. Add peas, stir and bring it again to a boil before adding the noodles. Quickly stir the ingredients and simmer for 5 minutes. Fold in the turkey and simmer for another 5 minutes. Just before serving, add parsley and stir once again. Makes 4 servings
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=kA6JzJwUfFY

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