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soup mug full of turkey noodle soup with bread and crackers

Turkey Noodle Soup

Staci at Random Sweets
Making turkey noodle soup is one of the simplest ways to use leftover turkey. Adjust the ingredients based on how much turkey you have. Use carrots and celery from the veggie tray.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 12
Calories 128 kcal

Ingredients
  

  • 3 cups turkey, cooked and shredded (skin removed)
  • ¾ cup diced carrots
  • ½ cup diced celery
  • ¼ cup finely diced yellow onion
  • 2 tablespoons salted butter
  • 80 ounces chicken or turkey broth, 10 cups
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1½ teaspoons salt
  • ⅛ teaspoon black pepper
  • 3 cups uncooked extra wide egg noodles, or your choice of pasta noodles

Instructions
 

  • Cook egg noodles according to package directions. Drain. Set aside.
  • In a large stockpot over medium heat, sauté the carrot, celery and onion in butter until tender.
  • Stir in turkey, seasonings, noodles and broth. Cook until hot, approximately 15 minutes.

Nutrition

Calories: 128kcalCarbohydrates: 12gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 44mgSodium: 1059mgPotassium: 175mgFiber: 1gSugar: 2gVitamin A: 1440IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword pasta salad, turkey

All text and images © Staci Mergenthal • Random Sweets

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