In a medium pot, heat the oil. Add chopped onion and diced carrots and celery. Sauté for about 10 minutes, stirring occasionally.
When done, add peppercorns, bay leaves and stock. Give it a stir, cover with lid and bring to a boil. Now taste the stock and add salt to your liking. Reduce the heat to low, cover with lid and simmer until the veggies are cooked through.
Meanwhile: In a separate pot, cook the noodles according to package instruction. Drain and add to the soup at the very end altogether with the meat and chopped parsley. Let it cook for about a minute before turning off the heat.
Discard the bay leaves and peppercorns and serve!
Turkey stock can be substituted with homemade/shop-bought chicken stock or vegetable stock.
The amount of salt can vary and this will depend on your taste as well as the amount added to the stock you are using. For this reason, I recommend tasting the soup after you bring it to a boil and add as much as needed.
1.5 quarts is about 6 cups (using cup for dry measurements).
The amounts of veggies you add to your soup is up to you. 4 carrots = 2 cups (diced) carrots = 260 grams | 2 large celery ribs = 2 cups (diced) = 260 grams | 1 onion = ⅔ cup = 90 grams.
You can also use more meat if you like.
If you feel that 2.5 ounces of noodles is way too much, reduce the amount to your liking. The soup is quite thick with the noodles in.
Course: Dinner, Lunch, Soup
Keyword: Leftover Turkey Soup
Leftover Turkey Noodle Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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