The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!
Prep Time: 15minutes
Cook Time: 30minutes
Total Time: 45minutes
43.5ounceschicken broth (or turkey stock)
1cupelbow noodles, uncooked
2 ½cupsturkey, cooked and shredded
1-2teaspoonsfresh thyme, or 1/4 teaspoon dried
¼ - ¾teaspoonKosher salt, plus more to taste
¼teaspoonground black pepper, plus more to taste
In a large pot over medium-heat, melt butter. Add the carrots, celery, and onion. Cook 2 to 3 minutes, or until onions are softened. Add the water and broth to the pot. Bring to a boil and cook for about 10 minutes.
Add the noodles, turkey, thyme, garlic powder, salt, and pepper. Return a boil, and cook for an additional 10 to 12 minutes, or until the noodles are cooked. Ladle into bowls and serve warm.
Variations: You can also use leftover chicken for this recipe too. Tastes just as yummy!Storage: This soup will keep in an airtight container in the refrigerator for about 3 to 4 days. Freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.