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    You are in: Home / Recipes / Turkey Soup With Egg Noodles and Vegetables Recipe
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    Turkey Soup With Egg Noodles and Vegetables

    Turkey Soup With Egg  Noodles and Vegetables. Photo by Bev

    1/5 Photos of Turkey Soup With Egg Noodles and Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    10 mins

    26 mins

    Bev's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 07, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)


    Nutritional Facts for Turkey Soup With Egg Noodles and Vegetables

    Serving Size: 1 (524 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.3
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 3.3 g
    Cholesterol 115.7 mg
    Sodium 629.1 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 6.6 g
    Sugars 8.1 g
    Protein 51.1 g

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