Turkey Soup With Egg Noodles and Vegetables
A comforting, classic turkey soup built on sauteed aromatics and chicken broth, enriched with shredded cooked turkey, tender egg noodles, and bright green peas. The thyme and bay leaves provide warm herbal notes balanced by fresh parsley finishing the bowl. Ideal for weeknight dinners or using leftover holiday turkey, this straightforward stovetop soup delivers homestyle satisfaction in under 45 minutes. The quick noodle cook time keeps them from getting mushy while vegetables stay tender but distinct.
Ingredients
- 2 teaspoon olive oil or vegetable oil
- 2 leek, cleaned and chopped
- 2 carrot, peeled and sliced or chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 3 cup cooked turkey, shredded
- 2 bay leaf
- 2 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 8 cup reduced-sodium chicken broth
- 6 ounce egg noodles, uncooked
- 1 cup frozen green peafresh peas or other frozen vegetables like corn or diced green beans1:1seasonal
high
- 2 tablespoon fresh parsley, chopped
Instructions
- 1
Heat oil in large stock pot over medium heat.
- 2
Add leeks, carrots, garlic, and celery; saute until soft.
- 3
Stir in turkey, bay leaves, thyme, salt, and pepper to combine.
- 4
Pour in chicken broth and bring to a boil.
- 5
Reduce heat to medium-low, partially cover, and simmer.
- 6
Return to a boil and add egg noodles.
- 7
Cook until noodles are just tender.
- 8
Stir in peas and cook until heated through.
- 9
Remove from heat, discard bay leaves, and stir in parsley.
Tips
Use leftover holiday turkey or rotisserie chicken for quick assembly; shred while still warm for easiest handling.
Partially cover the pot during simmering to prevent excessive evaporation while allowing some reduction for deeper flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Broth-forward consistency may require additional broth when reheating.
Prepare through step 4 (before adding noodles), cool, and refrigerate up to 2 days. Finish cooking noodles and peas when serving.
Ladle into bowls and serve hot with crusty bread or crackers. Garnish with extra fresh parsley or a crack of black pepper.
Common Mistakes
Do not skip the partial cover during simmering to avoid excessive liquid reduction before noodles cook.
Do not overcook egg noodles; add them near the end to prevent mushiness.
Do not discard bay leaves before serving to avoid leaving one in a bowl.
Substitutions
high
moderate
FAQ
Can I use raw turkey instead of cooked?
Yes. Cube raw turkey breast and cook it with the aromatics before adding broth, extending simmering time to 15-20 minutes until turkey is cooked through. This changes total time to about 50 minutes.
What if I don't have reduced-sodium broth?
Regular chicken broth works; reduce salt to 1/4 teaspoon or taste and adjust. Start low since broth concentrates during cooking.
Can I freeze this soup?
Yes, cool completely and freeze in airtight containers up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth if needed since noodles absorb liquid.