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Easy Turkey Noodle Soup

A cozy and comforting turkey noodle soup made with simple ingredients, perfect for busy nights or using leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked turkey, shredded Leftover turkey works beautifully.
  • 8 cups chicken broth Use low-sodium if you want control over salt.
  • 1 cup egg noodles They get delightfully pillowy.
  • 1 cup carrots, sliced Adds color and a little sweetness.
  • 1 cup celery, chopped Gives a fresh, crunchy note.
  • 1 medium onion, chopped Brown it lightly for extra depth.
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 teaspoon dried thyme Or a few sprigs of fresh thyme if available.
  • to taste salt and pepper Start small and adjust at the end.
  • to garnish fresh parsley Brightens the whole bowl.

Method
 

Preparation
  1. In a large pot, pour in the chicken broth. Then add shredded turkey, carrots, celery, onion, and garlic.
  2. Add the thyme, salt, and pepper. Stir, and taste the broth after it has cooked a little; seasoning adjusts everything.
  3. Bring to a gentle boil, then lower the heat and let it simmer for about 20 minutes, until the carrots are tender and the onion feels soft.
  4. If you prefer hands-off cooking, use a slow cooker instead: set it on low for 4 hours or high for 2 hours.
  5. Add the egg noodles and cook until tender — about 6–8 minutes on the stove, or until the noodles are done in the slow cooker.
  6. Serve hot, garnished with fresh parsley.

Notes

For a rich finish, stir in a knob of butter at the end. Add a spoonful of tomato paste for a twist, or a squeeze of lemon for brightness. Leftover soup can be used as a warm sandwich base or pot pie filling.