Leftover Turkey Noodle Soup
This leftover turkey noodle soup takes your tender leftover turkey from Thanksgiving and transforms it into a luscious soup with noodles and veggies.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 3 large carrots sliced into 1/4 inch coins
- 1 shallot minced
- 3 cloves garlic peeled and minced
- 2 cups shredded or diced leftover turkey
- 4 tablespoons unsalted butter divided
- 4 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 1/4 cup dry white wine like Pinot Grigio
- 6 cups chicken stock
- 1-1/2 cups egg noodles
- 1 tablespoon fresh lemon juice
Instructions
- In a 5 quart soup pot add olive oil and set over medium-high heat.
- When the oil is hot add the carrots and shallot and saute for 5 minutes or just until the carrots and shallots start to soften.
- Add the garlic and cook for another 30 seconds or until the garlic is fragrant.
- Add the turkey, butter, fresh thyme sprigs, dried oregano, Italian seasoning, kosher salt, and black pepper. Stir to combine and saute for 1 minute.
- Sprinkle in the flour and stir until everything is well coated.
- Slowly pour in the wine and stir to combine and smooth.
- Add the chicken broth and bring the soup to a simmer for 15-20 minutes uncovered or until the carrots are tender enough for a fork to piece through.
- Add the egg noodles and fresh lemon juice.
- Continue to simmer uncovered for 5-7 minutes or until the noodles are cooked through.
- Discard the stems from the thyme, taste the soup. Add salt and pepper as needed.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 27g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 930mg | Potassium: 795mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9464IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg