Looking for a comforting way to use up that leftover turkey? This Savory Herb Turkey Soup is just the ticket. Filled with aromatic herbs and tender egg noodles, it’s a perfect meal for chilly days.
Let’s break down the key components of this soup. Starting with the star of the show, chopped cooked turkey. It’s an excellent way to use leftovers, adding protein and heartiness to our soup. Next, we have olive oil, which not only helps sauté our veggies but also adds a subtle richness.
The trio of onion, carrots, and celery form the classic base known as mirepoix, giving the soup a depth of flavor. Garlic is essential for its aromatic punch. We use chicken broth for a savory liquid foundation, enhancing the soup’s overall taste.
Dried thyme and dried rosemary bring a woody, fragrant aroma that complements the turkey beautifully, while the bay leaf adds subtle complexity. Season with salt and black pepper to taste. Finally, egg noodles are added for texture and substance, and a sprinkle of chopped fresh parsley brightens the dish right before serving.
This soup pairs wonderfully with a fresh, crusty baguette or homemade garlic bread. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette.
Start by heating your olive oil in a large pot over medium heat. Once the oil shimmers, toss in the onions, carrots, and celery. Give them a good stir, and let them sauté until the onions turn translucent, about 5 to 7 minutes.
Add the garlic next. Stir it in and let it cook for just a minute; you’ll know it’s ready when it becomes fragrant. Pour in the chicken broth and bring it to a gentle simmer.
Now, it’s time to season. Add the thyme, rosemary, and bay leaf. Season with salt and black pepper to taste. Stir in the chopped turkey and egg noodles. Let it cook until the noodles are tender, about 10 minutes.
Before serving, remember to fish out the bay leaf and discard it. Stir in the fresh parsley, and your soup is ready to ladle into bowls.
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