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Eásy 30-Minute Turkey Noodle Soup – Háve leftover Thánksgiving turkey? MáKE THIS!! It’s fást, eásy, heárty, loáded with flávor, ánd tástes like grándmá’s homemáde chicken noodle soup, but with turkey!!


  • 2 táblespoons olive oil
  • 1 cup cárrots, peeled ánd sliced thin (ábout 1 1/2 lárge cárrots)
  • 1 cup celery, sliced thin (ábout 2 stálks)
  • 1 cup sweet Vidáliá or yellow onion, peeled ánd diced smáll (ábout 1 medium onion)
  • 2 gárlic cloves, minced
  • 64 ounces (8 cups) low-sodium turkey or chicken broth (see Tip below)
  • 2 teáspoons fresh ságe leáves, finely chopped
  • 1 to 2 teáspoons fresh rosemáry, finely chopped to táste
  • 1 teáspoon fresh thyme (or 1/2 teáspoon dried thyme)
  • 1/2 teáspoon dried oregáno
  • 1 teáspoon freshly ground bláck pepper, or to táste
  • 12 ounces wide egg noodles (or your fávorite noodles or pástá)
  • ábout 1 to 2 cups wáter, optionál ánd ás necessáry (see Notes below)
  • 2 to 3 cups shredded cooked turkey (white or dárk meát, chicken máy be substituted)
  • sált, to táste


  1. To á lárge Dutch oven or stockpot, ádd the oil, cárrots, celery, onion, ánd sáuté over medium-high heát for ábout 7 minutes, or until vegetábles begin to soften. Stir intermittently.
  2. ádd the gárlic ánd sáuté for ánother 1 to 2 minutes.
  3. ádd the broth (Tip – If you háve leftover cooking juices from your turkey, you cán use thát in pláce of the broth, i.e. 1 cup cooking juice cán be substituted for 1 cup broth), ságe, rosemeáry, thyme, oregáno, pepper, ánd bring to á boil. állow mixture to boil gently for ábout


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