Chex Mix
Lidey Heuck
235 ratings with an average rating of 4 out of 5 stars
235
1 hour, plus cooling
Turkey Soup
Published Oct. 31, 2023
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 3tablespoons unsalted butter
- 1large yellow onion, chopped
- 3medium carrots, diced (2 cups)
- 2 to 3ribs celery, diced (1½ cups)
- 4large garlic cloves, minced (2 tablespoons)
- 2teaspoons fresh thyme leaves, or 1 teaspoon dried
- 12cups (3 quarts) turkey or chicken broth
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 2cups dried egg noodles
- 3cups cooked, shredded turkey
- ¼cup chopped fresh parsley, plus more for serving
- ½cup prepared turkey gravy, plus more to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
254 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 19 grams protein; 961 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large pot over medium meat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start to soften, about 12 minutes. Add the garlic and thyme and cook until fragrant, 1 minute more.
- Step 2
Add the broth, 1 teaspoon salt, and a few grinds (or shakes) of black pepper, and bring to a boil over medium-high heat. Stir in the noodles, then lower the heat and simmer uncovered, stirring occasionally, until they’re tender, about 10 minutes. Stir in the turkey and parsley; cook until the meat is just heated.
- Step 3
Add the gravy, if using, then taste and season with more salt and pepper, if desired. Serve hot with a sprinkle of parsley.
Tip
- To freeze, cool the soup to room temperature in the pot, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a saucepan on the stove, partially covered, until simmering, adding more water or broth if necessary.
Private Notes
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Cooking Notes
SpartanG
Knowing this makes a decent size batch, we pull out about half of the soup and set it aside before adding the noodles. That allows us to reheat and add noodles for the next bowls, or freeze easily and not worry about soggy noodles on the reheat….
Kevin Arawjo
This was such a wonderful solution to too much leftover turkey sitting in the fridge. I followed the recipe exactly as delineated and was struck by the elegant simplicity of the ingredients, which ultimately led to a fabulous flavor. The use of thyme and some turkey gravy to the broth worked magic and really finished off the dish. This one is a keeper. I am already looking forward to next Thanksgiving’s leftovers and repeating this recipe (probably even before then).
Mike McLaughlin
Great and easy recipe. I added sautéed chard and mushrooms as well, and subbed rice for noodles.
David Spence
After the turkey dinner, put the trimmed carcass and bones (legs, thighs, wings) with some of the meat left on, into a large stock pot about half full of water. Simmer for an hour or so, then turn off the heat. Next morning start a slow simmer; trim the meat off the bones and return it to the stock with diced carrots, chopped onions and celery (favoring the leafy bits at the top). Then add beans, barley, rice, herbs and spices, and add some chicken bouillon cubes to taste over 6 hours or more.
LeslieJ
Added fennel, white beans, and mustard greens. Great way to use up that extra gravy, soup was still pretty clean after a day of mega-excess!
Margaret
Made this the other day and it was the most delicious turkey soup I've ever had. I did use leftover turkey fat (skimmed out of the roasting pan before making gravy with the remainder) to sauté the vegetables, which no doubt contributed to the richness of flavor.
Kim G.
I made the soup with turkey meatballs (see https://cooking.nytimes.com/recipes/1024492-italian-wedding-soup, except with ground turkey), everything else according to the recipe (using Tgiving carcass stock) and it was fantastic, the best soup I've made in a while.
Sarah Wauters
This soup can also be made with rice - add them at the point where you add the noodles instead, simmer for 15, then put in meat, then cook another 10. Delicious.
Sarah Wauters
This is delicious if you make the broth from Turkey bones first. Remove meat from the bones and skin from the meat. Put bones and skin in oven at 400 for 15 min, or well browned. Remove from oven and put into 12 quart dutch oven, cover with water to about 1.5 inches below top lip. If need be, hold some bones back until the mixture has reduced enough to fit them. Add carrot onion and cloves. Simmer on med low for 1.5 hours. See NYT recipe: https://cooking.nytimes.com/recipes/1013935-turkey-broth
Lisa B
Our family’s new favorite soup. We’ve made it a few times since Thanksgiving and will make it again to share with friends. We like adding pappardelle egg noodles from the local Italian market- and they didn’t get mushy at all- even the next day as leftovers. Thank you so much- easy, simple and delicious!!
CarolSuzanne
I also make my own turkey broth but I simmer those bones and anything attached to those bones, for mamy hours. Thats the way to get very flavorful broth. I add celery, carrots, sage, thyme, bay leaves, garlic, and tarragon to the pot and let it slowly simmer all night. The next day I strain the broth, adjust the seasoning, then add cut up potatos, carrots, celery (always including a good amount of celery leaves - they add a wonderful flavor), and my magic ingredient, fresh green beans. I love it
Lacey
A squeeze of lemon makes this even more delicious. Most definitely add all your leftover gravy.
Nina
I worried about the garlic in this, thinking it was too much, but it was perfect - lovely balance and flavor. Make noodles separately and add to heated broth - cooking noodles in broth soaks up a lot of liquid.
Nancy
Excellent recipe. And adding leftover gravy to the soup at the end put it over the top.
Terry Neal
Delicious. And if you don’t have turkey gravy, don’t sweat it. It works just fine without it.
MRW
My version-and I realize I'm getting a little afield here-is crispy lardons on the front end for drippings for sauteeing the vegetables, then cooking wild rice in the stock until al dente, at which point I add the turkey and the gravy to simmer all together, omitting the noodles. -5 pts. for run-on sentence.
Ali
Great recipe! Easy ingredients. I used a roasted chicken because I had no more turkey leftovers. Still very tasty and delicious. I roasted my own chicken but would recommend picking one up from a local store or Costco for ease and convenience.
Becca
I have learned that no yolk egg noodles do not get soggy. I prefer the texture as well, they stay much firmer than traditional egg noodles.
Mary Day
Just made this soup with homemade turkey broth from my recent Thanksgiving turkey. The added ingredient of leftover turkey gravy added a rich flavor that took this over the top! My new favorite turkey soup recipe.
Margaret
Made this the other day and it was the most delicious turkey soup I've ever had. I did use leftover turkey fat (skimmed out of the roasting pan before making gravy with the remainder) to sauté the vegetables, which no doubt contributed to the richness of flavor.
tracy1012
Really good use of leftover turkey. We all enjoyed this and the addition of some gravy adds a really nice depth to the soup.
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