Turkey Noodle Soup
This turkey noodle soup is the perfect way to use up leftover turkey!
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1 cup peeled and sliced carrots
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1/2 teaspoon dried thyme
- 6 cups chicken or turkey broth
- 3 cups chopped or shredded cooked turkey
- 6 ounces dry egg noodles
- 2 tablespoons chopped fresh parsley
Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste.
Cook for 4-6 minutes or until vegetables are just softened.
Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.
Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve.
Calories: 466kcal | Carbohydrates: 40g | Protein: 43g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 157mg | Sodium: 281mg | Potassium: 823mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5555IU | Vitamin C: 3.8mg | Calcium: 64mg | Iron: 3mg