Turkey Noodle Soup

Great use of leftover turkey breast & it tasted divine with the turkey broth from the crock pot as it’s base. It was super quick to make & a very healthy, yet filling, dinner idea!

Turkey Noodle Soup

This soup uses left over turkey breast & the broth from the crock pot as the base for this delicious soup! It was super easy to throw together & super healthy. Best of all, my kids gobbled it up!

  • 1 tbsp olive oil
  • 6 ounces onion (chopped)
  • 6 ounces celery (chopped)
  • 6 ounces carrots (chopped)
  • 2 tsps minced garlic
  • 1 tsp basil
  • 1 tsp oregano
  • salt & pepper (to taste)
  • 1 bay leaf
  • 4 cups leftover turkey broth (can also used boxed)
  • 4 tsps knorr chicken bouillon
  • 16 ounces turkey breast (chopped or shredded)
  • 6 ounces pasta rings (any pasta can be used)
  1. Chop onions, carrots, & celery

  2. Heat 1 tbsp olive oil over medium/high heat. Cook chopped veggies & garlic until crisp/tender, about 5 minutes. Add salt, pepper, basil & oregano & mix well.

  3. Add the turkey broth (my leftover broth was 4 cups) then add water & chicken bouillon to complete 8 cups of liquid. Add bay leaf, bring to boil, & continue to boil for 15 minutes

  4. Add in leftover turkey breast, cook an additional 15 minutes

  5. Add in 6 ounces of pasta of your choice. I used pasta rings because they aren’t very big & are easier for kids to eat. Under cook pasta by about 2 minutes. Serve & Enjoy!