Description
Six bowls of light leftover roast-turkey noodle soup.
Ingredients
Scale
- 3 cups Cooked roast turkey, shredded
- 8 cups Low-sodium turkey or chicken broth
- 1 tablespoon Olive oil
- 1 medium onion Yellow onion, diced
- 2 carrots Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1/2 teaspoon Dried thyme
- 6 ounces Dry egg noodles
- 1 tablespoon Fresh lemon juice
Instructions
- Heat 1 tbsp olive oil in a large pot. Soften one diced onion, two sliced carrots and two sliced celery stalks for about five minutes.
- Pour in 8 cups low-sodium broth and add 1/2 tsp thyme. Simmer until carrots begin to soften, then add 6 oz dry egg noodles and cook according to the package until tender.
- Stir in 3 cups properly stored, previously cooked shredded roast turkey. Simmer until turkey and the soup's reheated center reach 165°F; do not leave poultry warming gently below that endpoint.
- Turn off heat, stir in 1 tbsp lemon juice and ladle into six provisional bowls. Record noodle absorption and pot yield. If storing, cool promptly and consider keeping noodles separate for quality.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes roast turkey was already fully cooked and promptly chilled; stock-making and original roasting are not included.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of the pot