Homemade turkey noodle soup is an easy recipe that is perfect for using up leftover Thanksgiving and Christmas turkey. This hearty soup is packed with vegetables and noodles, and is a classic comfort food that will warm you up on a cold day. It will soon be your family’s favorite turkey soup recipe!
- 1 tablespoon olive oil (15 ml)
- 1 1/3 cups yellow onion, finely chopped (1 large onion; 240g)
- 1 2/3 cups carrots, sliced (4 medium carrots; 226g)
- 1 1/2 cups celery, sliced (5 celery stalks; 200g)
- 1 1/2 tablespoons garlic, minced
- 9 cups homemade turkey broth or low sodium chicken broth (2.12 liters)
- 28-ounce can diced tomatoes (793g)
- 2 teaspoon dried basil leaves
- 2 teaspoon dried rosemary
- 1 1/2 teaspoon dried thyme leaves
- 1 2/3 teaspoon dried oregano leaves
- 3 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper
- 3 bay leaves
- 2 cups broccoli florets, fresh or frozen (1 crown; 115g florets)
- 1 1/2 cups sliced okra, fresh or frozen (133g)
- 3 cups cooked turkey, chopped, white and dark meat (392g)
- 8 ounces medium width egg noodles (226g)
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion, celery and carrots and cook until the onion is soft, then add the garlic and cook until fragrant, about 1 minute.
- Add the canned tomatoes, chopped turkey, spices, and turkey broth to the pot. Stir well.
- Bring the soup to a boil over medium high heat, then reduce the heat to low and simmer for 1 hour with the lid slightly askew.
- Add the broccoli and the okra. Stir and let the soup simmer for 30 minutes. During the last 15 minutes, taste the seasonings and adjust if necessary.
- Meanwhile, cook the noodles in a pot of salted boiling water according to the package instructions.
- Drain the cooked noodles in a colander, then pour into a bowl and toss with some olive oil to prevent the noodles from sticking together.
- When the soup is done, place some cooked noodles at the bottom of each bowl and ladle the soup on top. Garnish with a crack of black pepper, fresh parsley. Serve hot.
- The noodles keep their shape and firmness better if you add them to your bowl just before you eat.
- The soup keeps in the fridge for up to 4 days, or in the freezer for up to 3 months.
- The pleasure of a 5 star review for this homemade turkey noodle soup would be greatly appreciated.
- Category: Soups
- Method: Stovetop
- Cuisine: American
Keywords: soups, noodles