Hearty Turkey and Vegetable Noodle Soup: A Comforting Recipe

Course: Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

Indulge in warmth and flavor with our Hearty Turkey and Vegetable Noodle Soup recipe. Packed with wholesome ingredients, this comforting dish is perfect for chilly days or whenever you crave a bowl of delicious goodness.
Start by slicing fresh carrots, celery, and onions, creating a colorful medley that forms the base of the soup. The aromatic blend of garlic and thyme adds layers of savory fragrance as you prepare the pot. Shredded, cooked turkey meat joins the mix, providing a protein-rich element.
What sets this recipe apart is the addition of wide egg noodles, cooked to al dente perfection, and then integrated seamlessly into the flavorful broth. The result is a satisfying soup that combines the heartiness of turkey with the comforting familiarity of noodles.
Garnished with freshly chopped parsley or dill, each spoonful promises a burst of herbaceous freshness. Whether you’re seeking a wholesome family meal or looking to enjoy a soothing solo dinner, this soup caters to all occasions.
Make a batch and savor the convenience of having leftovers for up to three days. Freeze portions for future cravings, ensuring that a bowl of nourishing Turkey and Vegetable Noodle Soup is never too far away. Elevate your soup game with this recipe that blends simplicity, nutrition, and incredible taste.

Ingredients

4 large carrots
4 medium stalks celery
1/2 medium yellow onion
2 tablespoons olive oil
1 tablespoon unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic
4 sprigs fresh thyme
8 cups homemade unsalted turkey or chicken stock, or store-bought low-sodium turkey or chicken broth
4 cups shredded, cooked turkey
12 ounces dried wide egg noodles
1/2 medium bunch fresh parsley or dill

Directions

In a large pot, bring generously salted water to a boil. As it heats, prepare the vegetables: Peel and thinly slice 4 large carrots, thinly slice 4 medium celery stalks, and dice 1/2 medium yellow onion.
In a Dutch oven over medium-high heat, melt 2 tablespoons olive oil and 1 tablespoon unsalted butter. Add the carrot mixture, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook for about 5 minutes until starting to soften.
Mince 2 garlic cloves and add them with 4 fresh thyme sprigs to the pot. Cook until fragrant, around 1 minute. Pour in 8 cups of turkey or chicken stock, bringing it to a boil. Reduce heat to simmer and cook until vegetables are tender, about 10 minutes.
Meanwhile, cook 12 ounces of dried wide egg noodles in the boiling water according to package instructions. Drain and add them to the soup.
Remove and discard thyme sprigs, add 4 cups shredded, cooked turkey, stir, and turn off the heat. Coarsely chop the leaves from 1/2 medium bunch fresh parsley or dill. Serve the soup garnished with the herbs.