Turkey Noodle Soup

My 25-minute turkey noodle soup is a wholesome meal in a bowl packed with protein, veggies, and simple seasonings. It's hearty, flavorful, and works with ANY leftover turkey. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 375kcal

Author Arman Liew

Ingredients

1 onion sliced
2 carrots sliced
2 stalks celery chopped
1 parsnip sliced
2 cloves garlic minced
4 cups water
3 sprigs fresh thyme
1/4 cup fresh parsley
4 cups chicken broth
3 cups cooked turkey shredded or chopped
8 ounces noodles
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large pot, add the onion, carrots, celery, parsnip, garlic, water, parsley, and thyme. Cook for 15 minutes, or until the vegetables are tender. Discard the thyme and loose bits of parsley.
Add the shredded turkey and noodles and simmer until the noodles are fully cooked.
Season with salt and pepper and serve immediately.

Video

Notes

TO STORE. Cool the soup, transfer it to an airtight container, and store it in the fridge for up to one week.

TO FREEZE. Leftover turkey noodle soup can be stored in the freezer for up to 6 months.

REHEATING. Thaw the soup in the refrigerator and heat it in the microwave or a pot to enjoy it.

Nutrition