In just 45 minutes, you can have a flavorful, hearty, homemade turkey noodle soup that makes the most of your Thanksgiving leftovers. Fresh vegetables, chopped turkey and tender egg noodles combine in a dish that's the very definition of family-friendly comfort food.
More About This Recipe
- Want more ideas for using up your leftover turkey? From casseroles to crescent rings, we have plenty of Turkey Leftovers Recipes to choose from!
- Want to know how to cook a turkey in the first place? Follow our easy, no-fail method for Thanksgiving turkey for a complete guide.
Turkey Noodle Soup
- Prep Time 45 min
- Total 45 min
- Ingredients 11
- Servings 5
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped carrot
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 2 cloves garlic
- 6 cups Progresso™ chicken broth (from two 32-oz cartons)
- 1 1/2 cups chopped cooked turkey
- 2 cups uncooked extra-wide egg noodles (4 oz)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Make With
Progresso Broth
Instructions
-
Step1In 4-quart saucepan or Dutch oven, heat oil over medium heat. Add carrot, celery, onion and garlic; cook 6 to 8 minutes, stirring frequently, until tender.
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-
Step2In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth and turkey into vegetables. Heat to boiling; add noodles. Boil about 7 minutes, stirring occasionally, until noodles are tender.
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Step3Stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 2 to 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper and salt.
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Nutrition
200
Calories
6g
Total Fat
16g
Protein
21g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: About 1 1/3 Cups
- Calories
- 200
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1090mg
- 46%
- Potassium
- 230mg
- 6%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 2g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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