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Turkey Noodle Soup


  • 2 ¼ cups cooked chopped Turkey
  • 2 cups Celery
  • 2 cups Carrots
  • 2 cloves of garlic
  • 8 cups chicken broth
  • ¼ teaspoon dried bay leaves or 1 bay leaf
  • 1 teaspoon dried thyme leaves
  • ½ cup dried wide egg noodles cook in a separate pot then add to the soup pot once they're cooked
  • 2 or 3 tablespoons butter
  • salt and pepper to taste


  • Saute carrots, garlic and celery in butter until tender, about 10 mintues
  • In a large stock pot add broth
  • Add turkey, carrots, garlic, celery, and spices.
  • Heat on low-medium heat, stirring often.
  • Once the noodles have finished cooking in a different pot, add it to the soup pot.
  • Heat all together for about 10 minutes on medium heat. Stir often.
  • Serve or cover and serve at a later time.
  • Allow to cool before placing in bowls to put in the refrigerator.