Roasted Turkey Noodle Soup
Prep time:
15 minutes
Cook time:
40 minutes
Serves:
6
Ingredients
- 1 Tbsp. vegetable oil
- 5 medium carrots, sliced (2 cups)
- 4 stalks celery, thinly sliced (1 cup)
- 1 small onion, chopped (1 cup)
- 1 tsp. fresh or dried thyme
- 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
- 1/4 tsp. chopped fresh rosemary or dried rosemary, crushed
- 1 carton (32 oz.) Kitchen Basics® Original Turkey Stock
- 1 cup uncooked wide egg noodles
- 2 to 3 cups cubed cooked turkey
- 1 to 2 Tbsp. coarsely chopped fresh parsley
A calm kitchen recipe for the day after the holiday bustle. Rosemary and thyme complement the rich, roasted turkey that’s simmered with tender wide noodles and veggies.
Prep & Cook Instructions
- HEAT oil in a Dutch oven on medium heat. Add carrots, celery, onion, thyme, salt, pepper and rosemary; cook and stir 8 to 10 minutes or until onions are softened.
- STIR in stock; bring to boil. Reduce heat to medium and simmer 15 minutes.
- STIR in noodles; cook 5 minutes. Add turkey; simmer 5 minutes until heated through. Season to taste with salt and pepper. Stir in parsley before serving.
Tips
- No leftover turkey? Use leftover roasted or rotisserie chicken instead.
- Adjust thickness of soup with additional stock, if desired.
