Leftover Turkey Noodle Soup
A cozy, comforting noodle soup made from leftover turkey, fresh veggies, and egg noodles simmered in rich broth—all in one pot!
Equipment
- 1 Cooker such as pressure or stock pot
Ingredients
Main ingredients
- 6 cups turkey stock homemade or low sodium canned
- 1 bay leaf
- 1 cup carrots diced
- ¾ cup onion chopped
- ¾ cup celery diced
- 2 cloves garlic minced
- salt to taste
- freshly ground black pepper
- ¼ cup parsley chopped
- 3 oz egg noodles uncooked, no-yolk
- 2 cups leftover turkey shredded, about 8 ounces
Instructions
Instructions
- Pour turkey stock into your cooker and add bay leaf. Simmer over medium heat.
- Add carrots, onion, celery, and garlic. Cook until vegetables are tender, 10–12 minutes.
- Stir in egg noodles. Cook 6–8 minutes or as package directs.
- Add leftover shredded turkey and cook another 3–5 minutes until heated through.
- Season with salt and pepper to taste.
- Stir in parsley, discard bay leaf, and serve hot.
Notes
To avoid mushy noodles when freezing, leave them out and add fresh when reheating.