Turkey Noodle Soup
Servings: 7 Servings
Ingredients
- 8 cups chicken stock or turkey stock
- 1 pound yukon gold potatoes cut into ½-inch or smaller cubes
- 2 carrots medium in size, thinly sliced
- 2 stalks celery thinly sliced
- 1 onion small in size, diced
- 3 garlic cloves minced
- 4 thyme sprigs
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups turkey cooked; shredded or diced
- 2 cups uncooked egg noodles any variety
- Parsley freshly chopped, optional (for garnish)
Instructions
- Add the stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper to a 7 or 8-quart slow cooker. Stir to combine. Cover, and cook on low for 6-8 hours or high 3-4 hours.8 cups chicken stock, 1 pound yukon gold potatoes, 2 carrots, 2 stalks celery, 1 onion, 3 garlic cloves, 4 thyme sprigs, 2 bay leaves, ½ teaspoon salt, ½ teaspoon black pepper
- Discard the thyme stems and bay leaves. Add the turkey and egg noodles, and stir to combine. Cook an additional 15-30 minutes, checking the noodles to your preferred doneness.3 cups turkey, 2 cups uncooked egg noodles
- Serve hot with chopped parsley if desired.
- See post for storage recommendations.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
Nutrition Facts
Turkey Noodle Soup
Serving Size
2 cups
Amount per Serving
Calories
267
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
10
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
48
mg
16
%
Sodium
626
mg
26
%
Potassium
775
mg
22
%
Carbohydrates
33
g
11
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
19
g
38
%
Vitamin A
2987
IU
60
%
Vitamin C
17
mg
21
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
