Turkey and Egg Noodle Soup Recipe

Name: Turkey and Egg Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, chopped; 3 garlic cloves, minced; Kosher salt; Freshly ground black pepper; 1 baking potato, cut into cubes; 2 pounds boneless skinless turkey thighs, cut into cubes; 8 cups turkey or chicken stock; 8 ounces wide egg noodles; 2 tablespoons micro greens

Servings: persons

2 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 baking potato, cut into cubes
2 pounds boneless skinless turkey thighs, cut into cubes
8 cups turkey or chicken stock
8 ounces wide egg noodles
2 tablespoons micro greens

1
In a large heavy pot, heat the butter over medium heat until hot, stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
2
Stir in the potato, turkey, and stock bring to a gentle boil.
3
Cook the soup, stirring occasionally, until the turkey is cooked through, 20 to 25 minutes.
4
Stir in the noodles and cook until well done.
5
Season the soup with salt and pepper and serve sprinkled with the micro greens.

1628

kcal

Calories

Fat

Carbs

227

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium onions, chopped, 3 garlic cloves, minced, Kosher salt, and more.

Yes, Turkey and Egg Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and Egg Noodle Soup

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