Description
This easy recipe for Creamy Turkey Noodle Soup is the perfect way to put your holiday leftovers to use. Just 10 minutes of active prep!
Ingredients
- 2 tbsp avocado oil
- 1 medium yellow onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 8 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 tbsp Italian seasoning
- 2 tsp fresh thyme leaves
- 1 tsp fresh chopped rosemary
- 1 tsp salt
- ¼ tsp black pepper
- 6 oz dry egg noodles
- 3 cups chopped leftover turkey meat
- ½ cup heavy cream
- ½ cup freshly shredded parmesan cheese
- Fresh thyme leaves and/or shaved parmesan, optional for garnish
Instructions
1. Add the oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and saute another 30 seconds.
2. Add the chicken broth, Italian seasoning, fresh thyme, fresh rosemary, salt, and pepper and bring to a boil. Once boiling, reduce to a simmer and add the egg noodles. Stir and simmer for 5 minutes. Remove from heat.
3. Stir in the turkey meat, heavy cream, and freshly shredded parmesan. Stir continuously until everything is combined and heated through, and the parmesan is melted.
4. Serve garnished with fresh thyme and/or shaved parmesan if desired.
Notes
For an extra rich flavor, use turkey stock instead of chicken broth if available.
You can substitute the heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
This soup thickens as it sits—add a splash of broth when reheating leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sodium: 530
- Fat: 14
- Carbohydrates: 22
- Fiber: 2
- Protein: 26