Leftover Turkey Soup with Veggies
This leftover turkey soup noodle with noodles is the perfect recipe for leftover turkey. Make the Amish egg noodles and leftover turkey soup with veggies or without.
Servings: 8 servings
Calories: 789kcal
Cost: $10
Ingredients
- 1 tablespoon Butter or olive oil
- 1 tablespoon Garlic minced
- 1 cup Yellow onion diced
- 2 ribs Celery chopped into small pieces
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Carrots chopped into small pieces
- 3 Red potatoes peeled and chopped into small pieces
- 8 cups Turkey broth or tomato or chicken broth, divided*
- 16 oz Amish egg noodles wide
- 3 cups Turkey cooked and shredded or chopped**
Instructions
- Add one tablespoon of butter or oil to large stockpot and heat over medium heat. Saute garlic, onion, celery, and seasonings in pot until onions are translucent.
- Add the carrots, potatoes, and broth to the pot. Cover and simmer 20 minutes.
- Add noodles and shredded cooked turkey. Check seasoning flavor and add more if needed. (Optionally, you can add some cajun seasoning to spice up the flavor.)
- Simmer uncovered for at least 15 minutes before serving.
Notes
*If you do not have the leftover turkey broth to use for your soup, I highly recommend using the Knorr Tomato Broth Bouillon for this soup. It adds a nice kick that you will not get with the chicken broth. However, if you do not prefer a spice or a kick, you might wish to stick with chicken broth.
**Use whichever type of leftover turkey meat you prefer - dark meat, white meat, or a mix of both.
Nutrition
Calories: 789kcal | Carbohydrates: 20g | Protein: 4g | Fat: 78g | Saturated Fat: 23g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 33g | Cholesterol: 83mg | Sodium: 1210mg | Potassium: 576mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5410IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg