This soup is so delicious and super easy to make. For Christmas we made a large Turkey and I had so much left over Turkey I decided to make this yummy soup! After feeding my family of 4, I was able to freeze 3 large containers for later! This recipe takes about 5 to 10 minutes of prep and 20 minutes of cook time.
Ingredients
-2 tablespoons olive oil
-1 cup carrots peeled and sliced thin (about 1 1/2 large carrots)
-1 cup celery sliced thin (about 2 stalks)
-1 cup yellow onion peeled and diced small (about 1 medium onion)
-4 garlic cloves minced
-10-12 cups chicken broth plus more if desired
-2 bay leaves
-1/2 tsp dried thyme leaves
-1/2 teaspoon dried oregano
-1 teaspoon pepper or to taste
-10 ounces wide egg noodles or your favorite noodles or pasta
-2 cups shredded cooked turkey
-4 tablespoons fresh flat-leaf parsley leaves finely chopped
-1 tablespoon lemon juice
-salt to taste
Instructions
1.Add the oil to a large Dutch oven or stockpot and heat over medium-high heat to warm.
2.Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally.
3.Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil gently for about 5 minutes or until the vegetables are fork-tender.
4.Add the egg noodles and boil the soup for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you just need to adjust the salt level to taste.
5.Add the turkey, parsley (I actually used dried parsley) optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until turkey is warmed through.
6.Taste soup and add salt to taste. I added about 1/2 tablespoon but this will vary based on how salty the brand of chicken broth used is.
7.Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. I ended up having 3 large containers after feeding my family of 4!
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