Turkey Noodle Soup
Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.
Foto: The Recipe Critic
Ingredients
- 4 tbsp butter
- 1/2 onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp garlic, minced
- 1 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/3 cup flour
- 8 cups turkey broth (or chicken)
- 4 cups turkey (shredded)
- 12 oz canned evaporated milk
- 1 1/2 tsp salt or more to taste
- 1/2 tsp pepper or more to taste
- 12 oz dried homemade style egg noodles
- 1 cup frozen peas (added last)
Steps
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In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
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Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
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Add the broth and whisk for about 5 minutes or until the mixture starts to slightly thicken.
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Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
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Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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