TURKEY AND NOODLES SOUP RECIPES

Name: Turkey Soup with Egg Noodles and Vegetables
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 teaspoons olive or vegetable oil; 2 leeks, cleaned and chopped; 2 carrots, peeled and chopped; 1 clove garlic, minced; 1 stalk celery, chopped; 3 to 4 cups leftover cooked turkey, shredded or cubed; 2 to 3 bay leaves; 2 teaspoons dried thyme; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 cups reduced-sodium chicken broth; 6 ounces uncooked egg noodles; 1 cup frozen green peas; 2 tablespoons chopped fresh parsley leaves

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES - FOOD NETWORK

Turkey Soup with Egg Noodles and Vegetables - Food Network image

Make the most of your leftover Thanksgiving turkey with this easy homemade Turkey Soup recipe from Food Network.

Provided by Robin Miller : Food Network

Total Time 36 minutes

Prep Time 10 minutes

Cook Time 26 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Steps:

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
Remove from heat, discard bay leaves and stir in parsley.

CONTEST-WINNING TURKEY MEATBALL SOUP RECIPE: HOW TO …

Contest-Winning Turkey Meatball Soup Recipe: How to … image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. —Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 12

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 545mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

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