Best Recipe for Turkey Soup
This Turkey Soup is one of the easiest, most wildly delicious ways to use leftover turkey (tips for using rotisserie chicken or turkey breast, too)! It's seasoned to perfection (no bland soup here!) and loaded with veggies and aromatics to create a dizzyingly delicious broth you'll want to guzzle. This one-pot wonder is pantry-friendly and highly flexible (see post for variation ideas).
Servings 8 servings
Ingredients
- 3 cups leftover turkey, shredded (may sub rotisserie chicken)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 1 1/2 cups carrots, peeled and sliced 1/4-inch thick
- 1 1/2 cups celery, sliced ⅜-inch thick
- 4 garlic cloves, minced
- 9-10 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or base)
- 1 tablespoon dried parsley
- 1 tsp EACH dried oregano, dried basil
- 1/2 tsp EACH dried thyme, salt
- 1/4 tsp EACH pepper, rubbed sage
- 2 bay leaves
- 2 cups wide egg noodles, uncooked
Instructions
- Melt the butter and olive oil over medium-low heat in a large Dutch oven/soup pot. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté until the onions are softened, about 5-7 minutes. Add the garlic and sauté for 30 seconds.
- Add the chicken broth, bouillon, spices, and bay leaves. Cover the soup to bring to a simmer, then displace the lid so it partially covers the pot, with about a one-inch opening. Simmer over medium-low for approximately 15 minutes until the carrots are tender, stirring occasionally.
- Add the noodles to the soup and bring to a vigorous simmer. Cook uncovered until al dente, approximately 5 minutes.
- Stir in the shredded turkey, and heat through for 1-2 minutes. Taste and season with additional salt and pepper if desired (if the soup is missing something, it's probably salt). Stir in additional broth for a less chunky soup. Serve immediately.