Turkey Noodle Soup
Post-Thanksgiving dinner, we’re looking for light, comforting, and low-lift meals we can devour with very little effort. With leftovers piling up in the fridge, we’re also searching for ways to use up those Thanksgiving leftovers—especially the turkey. This turkey noodle soup satisfies both those needs, while also being completely delicious. It has everything you love about the classic—veggies, herbs, warming broth and hearty noodles—but adds in leftover Thanksgiving turkey for a little something special.
Ingredients :
- 2 Tbsp. extra-virgin olive oil
- 2 medium carrots, peeled and chopped
- 2 stalks celery, sliced
- 1 medium yellow onion, chopped
- 1 leek, cleaned and chopped, whites and light green parts only
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 4 cups turkey stock
- 3 cups water
- Small bunch thyme
- Small bunch rosemary
- 1 bay leaf
- 1 tsp. dried oregano
- Pinch crushed red pepper flakes
- 1 package egg noodles
- 3 cups cooked shredded turkey
Directions :
- In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
- Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
- Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.
