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Turkey Noodle Soup on a plate
Leigh Fowler

Turkey Noodle Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots cut into thin half-moons
  • 2 celery stalks thinly sliced
  • 2 garlic cloves minced
  • 7 cups low-sodium turkey broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 4 cups cooked roast turkey skin removed and cut into bite-size pieces
  • 6 oz dry medium egg noodles
  • 6 cups water for noodles
  • 1 tsp fine salt for noodle water

Method
 

  1. Melt butter in 6-quart soup pot over medium. Cook onion, carrots, and celery 7 minutes until starting to soften; add garlic 30 seconds.
  2. Add broth, bay, thyme, soup salt, and pepper. Gently simmer 15 minutes until carrots tender.
  3. Meanwhile, boil noodle water with teaspoon salt separately. Cook noodles according to package, about 7 to 9 minutes, until just tender; drain.
  4. Add turkey; gently simmer 5 to 8 minutes to 165°F. Remove bay.
  5. Divide noodles among 6 bowls; ladle soup over. Store leftover noodles separately from soup.