Turkey Soup
This simple, comforting soup is an easy way to use up leftover Thanksgiving turkey. If you’re feeling up to it, make your own homemade turkey stock, or use store-bought for a quick dinner and a respite after a marathon of holiday cooking. If you happen to have leftover gravy, add a bit at the very end of cooking for a silky richness and deeper flavor. Like many soups, this one freezes well, though you might need to add a splash of broth or water when reheating, as the pasta will continue to absorb the broth as it sits (see Tip).
Ingredients
- 3tablespoons unsalted butter
- 1large yellow onion, chopped
- 3medium carrots, diced (2 cups)
- 2 to 3ribs celery, diced (1 1/2 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
- 1/4cup chopped fresh parsley, plus more for serving
- 1/2cup prepared turkey gravy, plus more to taste (optional)
Directions
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.
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.
Add the gravy, if using, then taste and season with more salt and pepper, if desired. Serve hot with a sprinkle of parsley.
Notes
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 10 gramsCalories: 254Saturated Fat: 4 gramsUnsaturated Fat: 5 gramsSodium: 961 milligramsSugar: 7 gramsFiber: 2 gramsCarbohydrate: 22 gramsProtein: 19 grams
Source: https://cooking.nytimes.com/recipes/1024557-turkey-soup