Leftover Turkey Noodle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
Egg noodles cooked with leftover turkey, carrots, celery, onions, and mushrooms in a healthy yet delicious soup. This leftover turkey noodle soup is perfect for the day after Thanksgiving.
  • 3-4 ounces egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1 ½ cup mushrooms
  • 4 cups turkey/chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, more to taste
  • ½ pound shredded leftover turkey (1 ½ -2 cups)
  • ½ cup frozen corn
  • ½ cup frozen peas
  1. In a medium pot, cook about 3-4 ounces of egg noodles according to the direction on the package. Drain the egg noodles and run them through cold water to prevent them from continuing to cook and from sticking to each other. Set the egg noodles aside for now.
  2. In a medium sized pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute.
  3. Once the olive oil is heated, add onions, celery, carrots, and mushrooms. Cook for several minutes until the vegetables are tender.
  4. Pour in the broth. Season with dried thyme and salt.
  5. Allow the soup to simmer for a few minutes. Add the corn kernels, peas, and turkey, and cook for a few more minutes until all the ingredients are warmed through. Lastly, add the egg noodles before serving.
  6. Serve the soup warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/11/25/leftover-turkey-noodle-soup/