Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 pinch turmeric (optional)
- 8 cups low-sodium chicken or turkey broth
- 1 tsp bouillon paste (optional) or ½–1 tsp soy sauce
- 8 oz wide egg noodles
- 3 cups cooked shredded turkey (or 1½–2 lb raw turkey; see Notes)
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (1–2 tbsp, to taste)
- 1 tsp kosher salt (¾–1 tsp, to taste)
- 0.5 tsp black pepper
Equipment
- Dutch oven or 6-qt pot
- Wooden spoon
- Instant-read thermometer
- ladle
Method
- Sauté onion, carrots, and celery in butter/oil with a pinch of salt until tender, 6–8 minutes. Add garlic; cook 30 seconds.
- Stir in thyme, bay, and turmeric. Add broth and optional bouillon/soy; bring to a gentle simmer.
- Add egg noodles; cook 6–8 minutes until tender.
- Stir in shredded cooked turkey; warm through to 165°F.
- Remove bay leaf; add parsley and lemon. Season with salt and pepper; serve.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 28gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 760mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 7200IUVitamin C: 8mgCalcium: 70mgIron: 2.2mg
Notes
Raw turkey option: Poach raw thighs/breast in Step 2 until 165–175°F, 15–20 minutes; remove to shred. Add noodles afterward.
Creamy turkey soup: Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan off heat.
Gluten-free: Use GF egg noodles or rice; verify broth.
Slow Cooker: Combine everything except noodles, lemon, and parsley; cook LOW 4–6 hrs. Add par-cooked noodles for last 20–30 minutes; finish with lemon/parsley.
Instant Pot: Sauté aromatics; add broth, herbs, and turkey. Pressure cook 8 minutes (cooked turkey stirred in after; raw turkey cooks under pressure). Natural release 5 minutes. Sauté to cook noodles 3–6 minutes.
Carcass stock: Simmer roasted turkey carcass with onion, celery, carrot, and bay in 10–12 cups water 45–60 minutes; strain and use.
Equipment: Dutch oven or 6-qt pot; instant-read thermometer.
Creamy turkey soup: Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan off heat.
Gluten-free: Use GF egg noodles or rice; verify broth.
Slow Cooker: Combine everything except noodles, lemon, and parsley; cook LOW 4–6 hrs. Add par-cooked noodles for last 20–30 minutes; finish with lemon/parsley.
Instant Pot: Sauté aromatics; add broth, herbs, and turkey. Pressure cook 8 minutes (cooked turkey stirred in after; raw turkey cooks under pressure). Natural release 5 minutes. Sauté to cook noodles 3–6 minutes.
Carcass stock: Simmer roasted turkey carcass with onion, celery, carrot, and bay in 10–12 cups water 45–60 minutes; strain and use.
Equipment: Dutch oven or 6-qt pot; instant-read thermometer.
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