Turkey Vegetable Noodle Soup Recipe
If you have leftover turkey, this is an all-time favorite way to use it. A piping hot bowl of comfort food, packed with vegetables, and the reminiscent flavors of your feast. It's just... perfect!
Servings: 6 servings
Calories: 328kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 clove garlic minced
- 8-10 cups broth turkey, chicken, vegetable
- 1 potato peeled and diced
- ½ cup frozen corn
- ½ cup green beans cut
- ½ cup zucchini diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- ½ 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
Instructions
- Heat olive oil in a large soup pot. Add onion, carrots, and celery and saute until tender. Then add the garlic and stock; bring soup to a boil.
- Once the soup comes to a boil, reduce the heat to a simmer and add the potatoes, corn, green beans, zucchini, bay leaf, thyme, marjoram, stuffed if desired, and noodles.
- Simmer until the vegetables are tender and the noodles are cooked; about 15 minutes. Add the cooked turkey and season with salt and pepper to taste. Continue to simmer until turkey is heated through.
Notes
- Stock: You can make this with homemade turkey stock or, for a deeper flavor, use ready-made chicken broth or stock.
- Vegetables: Add any additional vegetables or greens you have on hand.
- Make Ahead: For make-ahead storage, prepare the soup without noodles and add them when reheating. You may need to add additional broth.
Nutrition
Calories: 328kcal | Carbohydrates: 45g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 1318mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4188IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg