Description

This homemade turkey noodle soup is a cozy bowl of comfort featuring tender egg noodles, savory turkey, and fresh vegetables, perfect for a quick dinner or healthy meal.

Ingredients

Scale

2 tablespoons olive oil
1 cup carrots
1 cup celery
1 cup sweet Vidalia or yellow onion
4 garlic cloves
10–12 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1 teaspoon pepper
10 ounces wide egg noodles
2 cups shredded cooked turkey
4 tablespoons fresh flat-leaf parsley leaves
1 tablespoon lemon juice
Salt

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Instructions

Heat the olive oil in a large pot over medium-high heat.
Sauté the carrots, celery, and onion for about 7 minutes until soft.
Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and add bay leaves, thyme, oregano, and pepper, bringing it to a gentle boil.
Incorporate wide egg noodles and boil for about 10 minutes until cooked.
Stir in the shredded turkey and parsley, cooking for an additional 1-2 minutes.
Adjust salt to taste and remove bay leaves before serving.

Notes

This soup is adaptable; you can easily use gluten-free noodles or different proteins.
For extra flavor, consider adding a splash of lemon juice before serving.
Leftovers can be refrigerated for up to 7 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 780mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg