Turkey Noodle Soup

Turkey Noodle Soup


  • 1-1/2 teaspoons olive oil
  • 1 large sweet onion, finely chopped
  • 2 large carrots, peeled and sliced
  • 1 large stalk celery, chopped
  • 2 cloves garlic, minced
  • 1-1/2 pounds cooked turkey, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 2 quarts stock (preferably homemade turkey or chicken stock)
  • 1 12-ounce bag wide egg noodles
  • 1 cup frozen green peas
  • 1/4 cup chopped fresh parsley


Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic and saute about 5 minutes, until soft. Add turkey, salt, herbs, and pepper and stir to mix well. Add stock and bring mixture to a boil. 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 and stir in parsley. Serve.


Best noodle soup ever. Simple, delicious, nourishing, and the perfect thing to do with the first couple of quarts of homemade turkey stock from Thanksgiving.

(Note: obviously, if not holiday time, this could easily be made with chicken instead.)