Turkey Noodle Soup
A hearty and nourishing turkey noodle soup packed with vegetables, tender turkey, mushrooms, and egg noodles in a savory broth.
Nutrition
Calories: 300kcalCarbohydrates: 29gProtein: 24gFat: 9gSodium: 780mgFiber: 4g
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 8 oz mushrooms button, cremini, or mixed, sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken or turkey broth
- 2 cups cooked turkey shredded
- 2 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried parsley or 1 tbsp fresh
- 1 bay leaf
- Salt & pepper to taste
- 6 oz egg noodles about 3 cups
- Squeeze of lemon juice or fresh parsley for garnish optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms. Sauté for 7–8 minutes until vegetables and mushrooms are softened and lightly browned.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth, then add turkey, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
- Add egg noodles and cook for 8–10 minutes until tender.
- Taste and adjust seasoning. Remove bay leaf.
- Serve hot, garnished with lemon juice or fresh parsley if desired.
Notes
- Mushrooms add a deep umami flavor that complements the turkey beautifully.
- Cremini or baby bella mushrooms work best, but white button mushrooms are also great.
- If you prefer a creamier soup, stir in ½ cup cream or milk at the end.
- For storage, cook noodles separately if planning to freeze, so they don’t get mushy.
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