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Turkey Soup with Egg Noodles and Vegetables

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  • Level: Easy
  • Total: 36 min
  • Prep: 10 min
  • Cook: 26 min
  • Yield: 4 servings
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2 teaspoons olive or vegetable oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 clove garlic, minced

1 stalk celery, chopped

3 to 4 cups leftover cooked turkey, shredded or cubed

2 to 3 bay leaves

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 cups reduced-sodium chicken broth

6 ounces uncooked egg noodles

1 cup frozen green peas

2 tablespoons chopped fresh parsley leaves


  1. Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  2. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
  3. Remove from heat, discard bay leaves and stir in parsley.