Turkey Noodle Soup
With a quick cooking time and a most comforting texture and flavor, this Turkey Noodle Soup is an all-time favorite way to use leftover turkey. It's soothing when illness strikes and makes for a fast and yummy meal whenever you need it.
Servings: 6
Calories: 305kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ¾ cup diced carrots
- ¾ cup diced celery
- 2 quarts reduced-sodium broth (turkey broth, chicken broth, or vegetable broth)
- 2 cups small pasta (such as mini shells, orzo, or elbows)
- 1 cup diced fully cooked turkey
- ½ teaspoon salt
- Parmesan cheese, minced fresh parsley, fresh lemon juice (optional)
Instructions
- Heat a medium pot over medium heat. Add the oil to warm.
- Add the carrots and celery and stir to coat. Cover and cook for 4 minutes.
- Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it's a simmer with regular small bubbles.
- Add the pasta and cook for 5-6 minutes or until tender.
- Stir in the turkey.
- Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.
Notes
- Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
- I like to make this with my Vegetable Broth, but chicken or turkey broth also works.
- If using any other pasta shape, check the cooking time on the package and adjust accordingly.
- The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken.
- Drain off some of the broth to make this easier for kids to eat.
Nutrition
Calories: 305kcal | Carbohydrates: 43g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 394mg | Potassium: 562mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2738IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg