Description
A comforting and nostalgic Turkey Noodle Soup filled with tender turkey, egg noodles, and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 8 oz egg noodles
- 4 cups chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat your pot: In a large pot, heat the olive oil over medium heat.
- Sauté the aromatics: Add the onions, carrots, and celery to the pot. Sauté for about 5 minutes.
- Add garlic and thyme: Stir in the minced garlic and thyme, cooking for an additional minute.
- Pour in the broth: Carefully pour in the chicken broth, bringing it to a gentle boil.
- Cook the noodles: Toss in egg noodles, stirring gently, and cook according to package instructions.
- Fold in the turkey: Gently fold in your shredded turkey, seasoning with salt and pepper to taste.
- Serve hot: Ladle the soup into bowls and enjoy.
Notes
This soup freezes beautifully; consider making a big batch. You can also use an Instant Pot for a quicker version.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg