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Pioneer Woman Turkey Noodle Soup

Pioneer Woman Turkey Noodle Soup - recipe card
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A comforting, hearty turkey noodle soup with a rich, savory broth, tender shredded turkey, and perfectly cooked egg noodles. This soul-warming bowl is finished with fresh herbs and a touch of lemon for brightness, making it the ultimate cozy meal.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 3/4 cup celery, sliced 1/4-inch thick
  • 3/4 cup carrots, peeled and sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 6 cups low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups cooked turkey, shredded (about 12 oz)
  • 6 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and let it melt until it foams and the sizzling subsides, about 1 minute. This indicates the butter is hot enough to sauté without burning.
  2. Add the diced onion, sliced celery, and carrots. Cook over medium heat, stirring occasionally, until the vegetables have softened and the onions turn translucent, about 5-7 minutes. Do not let them brown; you want a sweet, mellow base for the soup.
  3. Add the minced garlic, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned. Burnt garlic will turn bitter, so keep the heat moderate.
  4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. This deglazing step ensures all the flavor from the vegetables is incorporated into the broth.
  5. Add the fresh thyme sprigs and bay leaf. Bring the broth to a boil over high heat, then reduce the heat to medium-low and let it simmer gently for 10 minutes. Simmering slowly extracts maximum flavor from the herbs and vegetables.
  6. While the broth simmers, bring a separate pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente, about 6-8 minutes. Drain and set aside. Cooking the noodles separately prevents them from absorbing too much broth and turning mushy in the soup.
  7. After the broth has simmered, remove the thyme sprigs and bay leaf. Add the shredded turkey to the pot and stir to combine. Let the soup return to a gentle simmer and cook for 5 minutes, allowing the turkey to heat through and infuse the broth with its flavor.
  8. Add the cooked egg noodles to the pot and stir gently to distribute them. Simmer for an additional 2-3 minutes until everything is hot. Avoid boiling the soup vigorously with the noodles, or they will break apart.
  9. Remove the pot from the heat. Stir in the fresh lemon juice, chopped parsley, and dill. The lemon juice adds a bright lift that balances the richness of the turkey and broth. Taste and adjust seasoning with more salt and pepper if needed.
  10. Ladle the hot soup into bowls, making sure each serving gets a good amount of noodles, turkey, and vegetables. Serve immediately, garnishing with extra fresh herbs if desired.

Notes

Serving size: about 1.5 cups per person. Refrigerate leftovers in an airtight container for up to 3 days. To freeze, omit the noodles or freeze the soup without them; add freshly cooked noodles when reheating to avoid mushy texture. Freeze soup base for up to 3 months. Reheat in a saucepan over medium heat, stirring occasionally, until bubbling (about 165°F / 74°C). Thaw overnight in the fridge before reheating.

Nutrition

Keywords: turkey noodle soup, turkey soup, homemade soup, leftover turkey, comfort food, egg noodles, hearty soup, American soup, weeknight dinner, easy soup recipe, pioneer woman inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-turkey-noodle-soup/