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Turkey Noodle Soup

a pot of homemade turkey soup being stirred with a wooden spoon made with carrots, celery, onions and noodles
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil or unsalted butter
  • 1 yellow onion, chopped about ¾ cup
  • 2 ribs of celery, ½ -inch chopped ribs of celery, ½ -inch chopped
  • 1-2 large carrots, peeled, ¼-inch sliced about 1 ½-cups
  • 4 cloves garlic, minced
  • 8 cups turkey stock or chicken stock (see Note)
  • 2 bay leaves
  • 2-3 cups cooked shredded turkey
  • 8 ounces egg noodles or your favorite dried noodles
  • 1 tablespoon minced, flat leaf parsley
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper to taste

Method

  1. In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. When the oil is glistening, add the onion, celery and carrots, cook stirring often until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute longer.

  2. Add the turkey or chicken stock and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are nearly tender, about 10 minutes longer.

  3. Add the turkey, noodles, parsley, salt and pepper. Bring to a heavy simmer and cover with a lid. Maintain a low boil, stirring often until the noodles are tender and the turkey is warmed through, about 10 minutes longer.

  4. Serve topped with freshly cracked pepper.


Note: If you like a soup with a lot of liquid, add an extra 1-2 cups of broth. Depending on the noodles you use, they will absorb different amounts of water and as time passes the noodles will continue to absorb broth if you plan to have leftovers.