Turkey Soup
A hearty and comforting soup made with tender turkey meat, vegetables, and a flavorful broth. Perfect for using up leftover turkey from a holiday feast.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups turkey broth or chicken broth
- 3 cups cooked turkey meat shredded or diced
- 1 cup egg noodles or any pasta of choice
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add broth and turkey: Pour in the turkey broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the pasta: Add the egg noodles to the pot and cook according to the package instructions until al dente.
- Add turkey and season: Stir in the cooked turkey meat and season with salt and pepper to taste.
- Simmer: Let the soup simmer for an additional 5 minutes to heat the turkey through.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Notes
- For a richer flavor, you can use homemade turkey stock.
- Feel free to add other vegetables like peas or corn for added variety.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.