Turkey Soup With Egg Noodles and Vegetables

Total Time
36mins
Prep 10 mins
Cook 26 mins

I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.

Ingredients Nutrition

Directions

  1. Heat oil in a large stock pot or Dutch oven over medium heat.
  2. Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
  3. Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
  4. Add chicken broth and bring mixture to a boil.
  5. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  6. Return mixture to a boil and add egg noodles.
  7. Cook 10 minutes, until egg noodles are just tender.
  8. Stir in peas and cook until peas are just heated through, about 1 minute.
  9. Remove from heat, discard bay leaves and stir in parsley.
  10. Serves 4-6.
Most Helpful

5 5

I didn't have leeks on hand, so I substituted onions. It was a hit and a great use of our leftover turkey.

5 5

Very good. I had no leeks but I added 1/2 an onion and an extra stalk of celery. The whole fam ate it right up.

5 5

I've been making this recipe for a winter now. I've used homemade vegetable or turkey broth and used leeks or a yellow onion. It always turns out well. This is a fabulous way to use up leftover turkey from the holidays. I cube up any leftover meat and throw any leftover celery and carrots in a ziploc bag with the turkey carcass to use for broth. All of it can go into the freezer to make this soup at a later date.<br/><br/>I like the idea of using wild rice instead of noodles to make it gluten free but I haven't had the chance to try that yet personally.