Nothing says comfort quite like a steaming bowl of homemade turkey soup. This traditional recipe is perfect for using up leftover turkey and warming you up on a chilly day. Let’s dive into this hearty, wholesome dish that brings both flavor and coziness to your table.
Let’s break down what makes this soup so special. First up, olive oil provides a flavorful base for sautéing. The onion and garlic form the aromatic foundation, bringing depth to the soup. Carrots and celery not only add texture but contribute a subtle sweetness and earthiness. The heart of the soup is the turkey stock, rich in flavor, and it’s complemented by cooked turkey, which makes the soup hearty. The thyme and rosemary offer a fragrant herbaceous note, while the bay leaf adds a hint of complexity. Salt and pepper bring out all the flavors, and the egg noodles make the soup filling. Finally, fresh parsley adds a pop of color and freshness just before serving.
This soup pairs beautifully with a slice of crusty bread, perfect for dunking. Alternatively, serve it alongside a simple green salad for a balanced meal. A light sprinkle of grated Parmesan or a squeeze of lemon juice can add a delightful twist.
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion and garlic. Sauté these until the onion turns translucent, which should take about 3–4 minutes. This step lays down the aromatic base of your soup.
Next, add in the carrots and celery. Let them cook together for about 5 minutes. Stir occasionally to ensure even cooking and to let the veggies soak up all those delicious flavors from the onion and garlic.
Now, pour in your turkey stock and bring it to a gentle boil. This is where the magic happens as all the ingredients start to meld together. Once boiling, add the shredded turkey, thyme, rosemary, and the bay leaf. Season with salt and pepper to taste.
Reduce the heat and let the soup simmer for about 20 minutes. This gives the flavors time to develop and deepen. While it simmers, you can clean up or prep any additional ingredients.
After 20 minutes, stir in the egg noodles. Cook them until they’re tender, which takes around 7–8 minutes. They’ll soak up some of the broth and become flavorful and soft.
Finally, remove the bay leaf — it’s done its job. Stir in the fresh parsley right before serving to give the soup a fresh and vibrant finish.