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Recipe for Turkey Noodle Soup


Servings: 8 people 3 Tbsp extra virgin olive oil 2 medium carrots, thinly sliced into circles 2 large sticks of celery, finely diced 1 small/medium onion, finely diced 8 cups turkey stock, or chicken or vegetable 4 cups water 4 medium Yukon gold potatoes, peeled and cubed 2 bay leaves 2 Tbsp parsley 1 1/2 tsp fine sea salt, plus more to taste 1/2 tsp black pepper 1 1/2 cups egg noodle pasta, or use 3/4 cup small pasta 3 cups leftover turkey meat, white and/or dark meat 1 garlic clove, pressed or grated

Instruction  step 1

Slice the carrots into rounds and the potatoes into bite-size wedges, and dice the celery and onion

Step 2 

In a large pot or Dutch oven, heat 2 Tbsp of olive oil over medium-high heat. Once hot, add the onions, carrots, and celery and sauté until softened and golden

Step 2 

Add broth, water, potatoes, bay leaf, salt, and black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes

Step 3

Add the noodles and turkey and simmer on the stove-top for 5 minutes or until pasta and potatoes are tender, being careful not to overcook. Press in 1 garlic clove and stir in parsley. Season with salt and pepper to taste

Step 4

Remove from heat and discard the bay leaves. Garnish with more parsley if desired.

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