Roasted Turkey Noodle Soup

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

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  • Prep Time:
    15 minutes

  • Cook Time:
    40 minutes

  • Serves:
    6
Print Recipe

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

  1. 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. 
  2. STIR in stock; bring to boil. Reduce heat to medium and simmer 15 minutes. 
  3. 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. 

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