Turkey Noodle Soup

Updated on October 12, 2021

Chicken noodle soup is obviously our go-to. It's simple and fast and just so darn comforting. Turkey noodle soup is still everything you love about the classic with the addition of some leftover turkey. But honestly, this soup is reason enough to go out and buy yourself a turkey breast or two.

Picture of chocolate cookies
Turkey Noodle Soup

Instructions

  1. In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
  2. Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
  3. Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.

Ingredients

extra-virgin olive oil 2 tsp.
medium carrots, peeled and chopped 2
stalks celery, sliced 2
medium yellow onion, chopped 1
leek, cleaned and chopped, whites and light green parts only 1
Kosher salt -
Freshly ground black pepper -
garlic, minced 3 cloves
turkey stock 4 c.
water 3 c.
small bunch thyme -
Small bunch rosemary -
bay leaf 1
dried oregano 1 tsp.
crushed red pepper flakes pinch
package egg noodles 1 (12-oz.)
cooked shredded turkey 3c.