A tasty way to use leftover turkey is this turkey noodle soup.
Ribbons of egg noodles afloat in a savoury broth filled with tender vegetables and chunks of roasted turkey. Turkey noodle soup makes a lovely light lunch or a great meal to soothe someone who is feeling under the weather.
I particularly like making this soup anytime I have leftover turkey to use, like after Thanksgiving or Christmas dinner.
Simple and quick to make, a large pot of this soup can last several days in the refrigerator making it a good option for meal prepping.
(Makes 6 servings)
1 tablespoon extra-virgin olive oil
1 small sweet onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
6 cups low sodium chicken stock (or vegetable stock)
2 cups roasted turkey, diced
2 cups broad egg noodles
sea salt to taste
In a large soup pot over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, add the diced onion, carrot, and celery, then sauté until the onion begins to turn translucent (about 7 or 8 minutes). Add the garlic and sauté for an additional minute before adding the thyme, parsley, and ground black pepper. Sauté an additional 30 seconds then add the chicken stock and stir well to combine. Add the diced turkey and bring the soup to a simmer. Reduce heat to medium, cover, and simmer for 15 to 20 minutes, or until the vegetables are soft. Add the egg noodles and continue simmering until the noodles are soft and cooked (refer to package instructions for exact cooking times for the selected brand of egg noodle).
Taste and adjust seasoning with sea salt and additional ground black pepper if required. Serve while hot.
Nutritional Information Per Serving:
total calories = 195 | total fat = 6.51g | saturated fat = 0.69g | cholesterol = 46mg | sodium = 647.92mg | net carbohydrates = 13.34g | dietary fibre = 0.81g | sugars = 2.39g | protein = 22.59g