Turkey Noodle Soup Recipe


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

5 garlic cloves, minced

4 medium carrots, sliced into 1/2-inch-thick slices

4 celery ribs, Sliced into 1/2-inch-thick slices

3 fresh thyme sprigs

1 bay leaf (dried of fresh)

2 quarts turkey stock (Recipe Below) or chicken broth 

8 ounces dried wide egg noodle

1 cup heavy cream 

1 1/2 cups shredded cooked Wild turkey (from stock recipe)

Kosher salt and freshly ground black pepper to taste

5 sprigs flat-leaf parsley, finely chopped


Place Dutch Oven over medium heat oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 5-6 minutes, until the vegetables are softened be careful not to burn. Pour in the stock and bring to a boil. Reduce heat to low and add the shredded turkey, simmer for 20-30 minutes.  Add the noodles and simmer for 5-8 minutes until noodles are tender. With 5 minutes left in cooking dd the cream, season with salt and pepper. Sprinkle with parsley before serving.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.