Turkey Noodle Soup with Leftover Roast
Ingredients
- 2–3 cups leftover roasted turkey, shredded or chopped
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups turkey or chicken broth (homemade preferred)
- 1 ½ cups egg noodles (or pasta of choice)
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt u0026 black pepper, to taste
- Optional: parsley for garnish, a squeeze of lemon for brightness
Instructions
- Sauté vegetables : Heat oil or butter in a large soup pot. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic for 1 minute.
- Add broth u0026 seasonings : Pour in broth. Add bay leaf, thyme, salt, and pepper. Bring to a gentle boil.
- Cook noodles : Add egg noodles and cook according to package instructions (usually 7–10 minutes).
- Add turkey : Stir in shredded turkey during last 5 minutes of cooking just to heat through — avoid overcooking.
- Finish u0026 taste : Remove bay leaf. Adjust seasoning — add a splash of lemon juice if desired.
- Serve warm : Ladle into bowls and top with fresh parsley.