Turkey Noodle Soup

By Makinze Gore
6 Servings


2 tbsp. extra-virgin olive oil
2 medium carrots, peeled and chopped
2 stalks celery, sliced
1 medium yellow onion, chopped
1 leek, cleaned and chopped, whites and light green parts only
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
4 c. turkey stock (or low-sodium chicken broth)
3 c. water
small bunch thyme
Small bunch rosemary
1 bay leaf
1 tsp. dried oregano
Pinch crushed red pepper flakes
1 (12-oz.) package egg noodles
3 c. cooked shredded turkey


In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.

Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.

Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.