The Best Turkey Noodle Soup Recipe

Ingredients

• 1 (32 fluid ounce) container chicken stock
• 0.25 cup sherry
• 1 tablespoon dried parsley
• 1 teaspoon dried summer savory
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon coarse ground black pepper
• 0.5 teaspoon dried thyme
• 0.13 teaspoon chipotle chile powder
• 2 carrots, thinly sliced
• 1 tablespoon butter
• 1 onion, chopped
• 2 stalks celery, sliced
• 1 tablespoon minced garlic
• 1 pound cubed cooked dark-meat turkey
• 1 (8 ounce) package egg noodles

Instructions

1. In a large stockpot, combine chicken broth, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder. Bring to a boil, then add carrots. Reduce heat to medium-low and simmer until the carrots are tender, about 5-7 minutes.
2. While the carrots are cooking, melt butter in a skillet over medium heat. Add the onion, celery, and garlic and cook until the onions are translucent, approximately 5 minutes, stirring occasionally.
3. Add the cooked vegetables to the stockpot. Stir in the shredded turkey, reduce heat to low, and let simmer for about 30 minutes to allow the flavors to meld.
4. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to package directions, usually about 5 minutes, or until al dente. Drain the noodles well.
5. Stir the cooked noodles into the turkey soup. Season with additional salt and black pepper to taste before serving.

Nutrition

• Calories: 328 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 1003 mg
• Protein Content: 29 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g