Classic Chicken or Turkey Noodle Soup

Turkey (or Chicken) Noodle Soup

So, what are you going to do with all that glorious Stock/Broth you’ve made with your leftover turkey this year?  I’m voting for Turkey Noodle Soup – a family favorite. Once you have broth, it couldn’t be much easier, but a good canned broth will work, too. Feel free to make this with Chicken, as well.

Turkey (or Chicken) Noodle Soup
Turkey (or Chicken) Noodle Soup

I think the home-made broth really makes the soup, but another optional home-made addition is home-made egg noodles. They have just a bit more heartiness to them and are like a premium frozen noodle. Well, except that there are no additives and they taste so fresh and wonderful!

This was one of my first posts since it’s a family specialty; it’s really a soup that rivals Chicken & Dumplings in flavor – without any heaviness or “gloppiness.” It’s really a go to family favorite and absolute comfort food in my book.

I make this every year with leftover turkey after Thanksgiving, but I also keep an on other items than might languish after the big feast. If you have celery or carrot sticks from a crudite platter, they can be chopped up and tossed in this soup as well.

Over the years as I’ve made this soup, from time to time I’ve updated the photos. I thought it would be fun to show the progression – same soup, but different photos. Admittedly, I’ve really struggled with the photography aspects of this blog but hope I’m improving! Scroll down to the bottom for a gallery of photos.

Turkey (or Chicken) Noodle Soup
Turkey (or Chicken) Noodle Soup

Turkey (or Chicken) Noodle Soup

  • Servings: 4 - 6
  • Time: 30 minutes with premade broth & egg noodles
  • Difficulty: easy
  • Print

  • 2 tablespoons Olive Oil
  • 1 medium onion, diced small
  • 2 garlic cloves minced
  • 2 medium carrots, diced small
  • 2 celery ribs, diced small
  • 1/4 to 1/2 teaspoon marjoram
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles – or homemade egg noodles (they cost just pennies!) or a frozen noodle
  • 1 1/2 cups shredded cooked turkey or chicken
  • Salt and Pepper
  • Chopped Parsley to taste

Place a soup pot over medium heat and coat with the bottom with oil. Add the onion, garlic, carrots, celery, and marjoram. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the stock and bring the liquid to a boil. Turn head down and simmer until vegetables are tender, about 10 minutes. Add the noodles and turkey and simmer until noodles are cooked through – timing varies with the noodles. Season with salt and pepper. Sprinkle with chopped parsley before serving.

A good broth or stock will make your soup taste great, but if for some reason it tastes a bit flat, a few things can help. Maybe it needs salt or pepper, and a bit of acidity can  brighten a soup – a small squeeze of lemon, a few drops of vinegar. If your broth is just too weak, you could add a bit of chicken soup base.

From the kitchen of

Home-made Egg Noodles - easier than one would think!
Home-made Egg Noodles – easier than one would think!

Nutrition:  (based on 6 servings)

Per Serving (excluding unknown items): 377 Calories; 12g Fat (29.7% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 345mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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If you’d like to see more recipes for Thanksgiving Leftovers, see my post, 12 Days of Turkey or follow the tags.

Comments and discussion always welcome - tell me what you think.

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