Turkey Vegetable Noodle Soup

Turkey Vegetable Noodle Soup |


1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 clove garlic, minced
810 cups stock (turkey, chicken, vegetable)
1 potato, peeled and diced
1/2 cup corn
1/2 cup green beans, cut
1/2 cup zucchini, diced
1 bay leaf
1 teaspoon thyme
1 teaspoon marjoram
1/2 cup leftover stuffing (optional)
8-ounces dried wide noodles
2 cups turkey, cooked and shredded into bite-size pieces
kosher salt and freshly cracked pepper to taste


Heat olive oil in large soup pot. Add onion, carrots, and celery and saute until tender. Add garlic and stock and bring soup to a boil.

Reduce heat and add potato, corn, green beans, zucchini, bay leaf, thyme, marjoram, stuffing if desired and dried noodles. Allow the soup to simmer until the vegetables are tender and the noodles are cooked; about 15 minutes. Add the turkey and season with salt and pepper to taste. Continue to simmer until turkey is heated through.

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