Turkey noodle soup
My turkey noodle soup is the ultimate comfort food, and the perfect way to repurpose roast turkey leftovers. Our Thanksgiving table is full of delicious recipes, but making soup from leftovers is one of my favorite ways to enjoy the flavors of the holiday.
Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 1 carrot finely diced
- 1 celery rib finely diced
- 2 garlic cloves minced
- salt and pepper to taste
- bones leftover cooked turkey bones
- 4 cups water
- 4 cups vegetable broth unsalted
- 1 cup pasta broken into bite-size pieces (I used broken up capellini)
- 1 cup leftover turkey meat shredded or chopped (as much as you like)
- fresh parsley for garnish
- lemon juice for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery and let cook, stirring occasionally, for about 5 minutes. Add the garlic and stir, about 30 seconds.
- Add the leftover cooked turkey bones, water, and broth. Let everything come to a boil, add a generous pinch of salt, season with pepper, reduce the heat to medium and let simmer for 30 minutes.
- After 30 minutes, remove and discard the turkey bones. Add any pasta of choice. Add the shredded or chopped leftover turkey meat and always taste and adjust for salt. Don’t forget to be careful and discard any small bones as they can fall in the broth.
- Boil the soup for 5 to 10 minutes or until the pasta is cooked, garnish with parsley and enjoy with freshly squeezed lemon juice.
Video
Nutrition
Calories: 736kcal | Carbohydrates: 75g | Protein: 50g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 4006mg | Potassium: 859mg | Fiber: 6g | Sugar: 17g | Vitamin A: 12268IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 3mg
