Hamdi Saidani This Pioneer Woman Turkey Noodle Soup is a hearty and comforting recipe, which is made with leftover cooked turkey and wide egg noodles. It’s the perfect way to use up leftovers, ready in about 40 minutes.
Pioneer Woman Turkey Noodle Soup Ingredients
- 4 large carrots, peeled and thinly sliced crosswise (about 2 cups)
- 4 medium stalks celery, thinly sliced crosswise (about 2 cups)
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 8 cups homemade unsalted turkey or chicken stock, or store-bought low-sodium turkey or chicken broth
- 4 cups shredded, cooked turkey
- 12 ounces dried wide egg noodles
- 1/2 medium bunch fresh parsley or dill, leaves coarsely chopped
How To Make Pioneer Woman Turkey Noodle Soup
- Sauté the vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the carrots, celery, and onion, along with the salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add aromatics and broth: Add the minced garlic and fresh thyme sprigs to the pot. Cook for 1 more minute, stirring, until fragrant. Pour in the turkey or chicken stock and bring the soup to a boil.
- Simmer the soup: Reduce the heat to maintain a simmer and cook for about 10 minutes, until the vegetables are tender.
- Cook the noodles: While the soup simmers, cook the egg noodles in a separate large pot of boiling salted water according to the package instructions until they are al dente. Drain the noodles well.
- Combine and serve: Remove and discard the thyme sprigs from the soup. Add the drained, cooked noodles and the shredded turkey to the soup pot and stir to combine. Turn off the heat and serve immediately, garnished with chopped fresh parsley or dill.
Recipe Tips
- How to get the best flavor? If you have a leftover turkey carcass from a holiday meal, using it to make a homemade turkey stock will give your soup an incredibly rich, deep flavor that you can’t get from a carton.
- Can I cook the noodles directly in the soup? You can, but they will absorb a lot of the broth and can become mushy, especially in leftovers. Cooking them separately, as the recipe directs, keeps the broth clear and the noodles perfectly cooked.
- Can I use a different kind of pasta? Yes. If you don’t have wide egg noodles, other sturdy pasta shapes like rotini, penne, or bowties would be a great substitute.
- Can I add other herbs? A bay leaf added with the thyme sprigs would be a delicious, classic addition. Just remember to remove it before serving.
What To Serve With Turkey Noodle Soup
This classic soup is a complete meal, but it’s always great with a side for dipping.
- Warm, crusty bread with butter
- Saltine or oyster crackers
- A simple grilled cheese sandwich
- A light green salad
How To Store Turkey Noodle Soup
- Refrigerate: For the best results, store the soup base and the cooked noodles in separate airtight containers in the refrigerator for up to 3 days. This will prevent the noodles from absorbing all the broth and becoming soft.
- Freeze: The soup base (without the noodles) freezes exceptionally well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Cook fresh noodles when you reheat the soup.
Turkey Noodle Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 380 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken instead of turkey?
Yes, this recipe works perfectly with leftover cooked chicken. Shredded rotisserie chicken is a great and easy option.
Can I make this in a slow cooker?
Yes. You can add all the soup ingredients (except the noodles and fresh parsley) to a slow cooker and cook on low for 4-6 hours. Cook the noodles separately on the stovetop just before serving and add them to the slow cooker at the end.
Why are my noodles so mushy in the leftovers?
Noodles are like little sponges and will continue to absorb liquid as they sit in the soup. The best way to prevent this is to store the cooked noodles separately from the soup broth and combine them in your bowl when you’re ready to eat.
Try More Pioneer Woman Recipes:
- Pioneer Woman Italian Wedding Soup Recipe
- Pioneer Woman Stuffed Cabbage Soup Recipe
- Pioneer Woman Cauliflower Soup Recipe
Pioneer Woman Turkey Noodle Soup Recipe
Description
A classic, hearty, and comforting soup packed with tender leftover turkey, vegetables, and wide egg noodles in a rich, savory broth.
Ingredients
Instructions
- In a large pot, sauté carrots, celery, and onion in oil and butter for 5 minutes.
- Add garlic and thyme and cook for 1 minute more.
- Pour in the stock, bring to a boil, then simmer for 10 minutes until vegetables are tender.
- Meanwhile, cook the egg noodles in a separate pot of boiling water according to package directions; drain.
- Remove thyme sprigs from the soup. Stir in the cooked noodles and the shredded turkey.
- Turn off the heat and serve immediately, garnished with fresh parsley or dill.
Notes
- u003cliu003eCooking the noodles separately is the most important step for preventing mushy leftovers.u003c/liu003eu003cliu003eThis is the perfect recipe for using up leftover turkey after Thanksgiving or Christmas.u003c/liu003eu003cliu003eFor the richest flavor, use homemade turkey stock if you have it.u003c/liu003eu003cliu003eDon’t be afraid to be generous with the fresh herbs at the end; they add a wonderful freshness to the soup.u003c/liu003e
Pioneer Woman Turkey Noodle Soup Recipe
