Turkey Noodle Soup

The absolute best and most flavorful turkey noodle soup, using old-fashioned egg noodles, loads of carrots, celery and onion, cooked turkey breast (or chicken) and a deeply rich poultry broth.

It’s the ultimate comfort food!

Featured Ingredients

• Butter: As a fat to saute the veggies and to boost the flavor of the soup.
  • Just a tablespoon or two will do!
• Vegetables: Onion, carrot and celery – classic noodle soup veg!
• Turkey or chicken: Use cooked, leftover turkey or chicken (or rotisserie) to make this soup extra simple.
• Egg noodles: Grab a bag of your favorite old-fashioned Amish-style noodles.
• Flavorings: Salt, black pepper, celery salt, mustard powder, thyme and good ol’ bouillon (I only use Better Than Bouillon from the jar).
• Stock: Use your favorite store-bought (like Kitchen Basics) or homemade stock or broth.

Step-by-Step Instructions

1. Melt butter in a Dutch oven over medium heat.
2. Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften.
3. Stir in cooked turkey (or chicken).
4. Stir in the salt, black pepper, celery salt, ground mustard and thyme.
5. Add stock and bouillon and bring to a simmer for 8-10 minutes.
6. Add noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft.
7. Taste and adjust seasoning, if necessary.

Recipe Substitutions and Alterations

• For the mirepoix: If you don’t have fresh onion, carrot and celery, or want a shortcut, grab a bag of frozen mirepoix from the grocery store.
• For the turkey: I make this soup with leftover Thanksgiving turkey or I like to use meat from a rotisserie chicken.
  • You can also chop up raw chicken or turkey (breasts or thighs) and cook them with the mirepoix for a bit before adding the seasonings, broth and noodles (just be sure it cooks all the way through before eating).
• For the noodles: Use any egg noodles of any shape.
  • You could also try this soup with a short pasta, like orzo or ditalini.
• For the seasonings: Adjust the seasoning as you wish.
• For the bouillon: You can theoretically skip the bouillon, but I don’t recommend it. It adds SO much rich flavor.
  • If you’re looking to cut sodium, buy the low sodium version.
• For the stock: Use stock or broth, store-bought or homemade.

Nutrition Considerations

• To make this gluten free: Use gluten free noodles or pasta.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegetarian: Skip the turkey or chicken and use vegetable broth.
  • Use additional vegetables to make up for the loss of meat.
• To make this vegan: Skip the turkey or chicken and use vegetable broth.
  • Use additional vegetables to make up for the loss of meat.
  • Use olive oil instead of butter.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Choose a noodle or pasta that is egg free.
• To make this lower sodium: Cut back on the amount of salt you add to the soup (the beauty of scratch cooking!) and use low sodium bouillon.

Storage Suggestions

• In the refrigerator: Let soup cool slightly. Place in airtight containers; refrigerate up to 5 days. Reheat in microwave or on the stove until heated through (165 degrees F).
• In the freezer: Let soup cool slightly. Place in airtight containers; freeze up to 2 months. Let thaw in refrigerator. Reheat in microwave or on the stove until heated through (165 degrees F).

Chef’s favorite soup recipes

• Creamy Chicken Noodle
• Ham and Cabbage Soup with Potatoes
• Squash Lentil Soup
• Loaded Cheesy Potato Soup
• Maple Sweet Potato Soup
• Creamy Tomato Pesto Soup
• Italian Wedding Soup

Turkey Noodle Soup

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• Author: Julie Andrews
• Prep Time: 15 min.
• Cook Time: 25 min.
• Total Time: 40 min.
• Yield: Serves 8
• Category: Soups
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons butter
• 1/2 medium onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 2 1/2 cups chopped cooked turkey or chicken breast
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon dried thyme
• 10–12 cups unsalted chicken stock
• 3–4 tablespoons all-natural bouillon (such as Better Than Bouillon)
• 1/2–pound Amish egg noodles

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Instructions

1. Melt butter in a Dutch oven over medium heat.
2. Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften. Stir in cooked turkey (or chicken).
3. Stir in the salt, black pepper, celery salt, ground mustard and thyme.
4. Add stock and bouillon and bring to a simmer for 8-10 minutes.
5. Add noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft.
6. Taste and adjust seasoning, if necessary.

Notes

Substitution Tip: Use rotisserie chicken as a quick and easy cooked protein for this soup.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 258
• Sugar: 2g
• Sodium: 785mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 70mg