Turkey Noodle Soup

Course Soup

Cuisine American

Keyword gluten free, leftovers, noodles, turkey

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings

Calories 466kcal

3 tablespoons olive oil
1/2 onion chopped
2 large carrots cut into small bits
2 stalks celery cut into small bits
1 clove garlic minced
1/2 teaspoon kosher salt
4 grinds of fresh black pepper
2 pounds leftover turkey meat skin removed, cut into bite-sized pieces
3 quarts homemade turkey stock or low sodium chicken broth or equal amount of homemade stock
1/2 cup leftover turkey gravy
1 sprig rosemary
1 sprig thyme
8 ounces wide egg noodles
1 teaspoon fresh lemon juice

Set the stock pot over medium heat and add the olive oil, allowing it to get warm. Add the onion, carrots, and celery. Cook and stir for about 10 to 15 minutes, allowing the vegetables to sweat, not brown. Add the garlic, salt, and pepper and cook, stirring for another 5 minutes.
Add the turkey meat and cook, stirring for 5 minutes. Pour in the chicken broth and the leftover gravy. Add the rosemary and thyme and bring to a boil.
Add the egg noodles and bring back to a boil. Cook over medium heat for about 15 to 20 minutes, then turn the heat down to low and cook for another 20 to 30 minutes.
Remove the rosemary and thyme sprigs. Stir in the lemon juice and serve.