Turkey Noodle Soup
Turkey Noodle Soup is a Midwest favorite after Thanksgiving. This recipe is simple, fast and easy, and you can make it in just one pot. It’s perfect for beginner cooks, or more advanced cooks. It’s great to warm you up on a cold winter day, but also when you need a comfort meal from not feeling good. You can use leftover chicken as well!
Equipment
- 1 Dutch Oven
Ingredients
- 2 tablespoons canola oil
- 1 onion finely chopped or diced
- 2 carrots sliced thinly medium size carrots
- 2 ribs celery, sliced
- 2 teaspoons fresh thyme or 1/4 teaspoon dried
- 6 cups turkey stock or chicken stock
- 2 cups diced, cooked turkey
- 3 cups dry egg noodles wide or extra wide
- Salt and pepper to taste
Instructions
- Heat oil in large dutch oven over medium high heat for 2-3 minutes. Add onion, carrot, celery and cook until softened, stirring occasionally, for 3-4 minutes. Stir in thyme, broth, and turkey. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
- Stir in the noodles and cook just until tender, about 5 minutes. Season with salt and pepper to taste.