Leftover turkey noodle soup
Leftover roast turkey and tender egg noodles in a hot thyme-scented broth with carrots, celery and onion. The easiest way to use up the bird, in 19 minutes.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 310 kcal
Ingredients
Method
Pour the broth into a large pot with the thyme and bay leaf, cover and set over high heat to come to a boil.
While it heats, about 8 minutes, chop the onion, carrots and celery, adding each to the pot as you go so they start cooking.
Once boiling, stir in the egg noodles. Simmer, uncovered, until the noodles and carrots are tender.
Stir in the turkey and simmer until it's steaming hot all the way through.
Fish out the bay leaf. Stir in the parsley and lemon juice, then season with salt and pepper to taste.
Tips
- Slice the carrots thin (about 1/8 inch) so they're tender by the time the noodles are done.
- If you plan to have leftovers, cook the noodles separately and add them to each bowl, or they'll soak up the broth overnight.
- Have a turkey carcass? Simmering it into stock is a project for another day, but any homemade stock makes this even better.
