Leftover Turkey Spinach Noodle Soup
Servings 6 people
Calories 301kcal
Equipment
- Dutch Oven optional
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 2 cups
- 4 cloves garlic, minced
- 2-3 carrots, diced about 1 1/2 cups
- 3 stalks celery, diced about 1 cup
- 4 cups leftover turkey, cubed or chicken
- 6 cups turkey stock or chicken stock
- 6 oz fresh baby spinach
- 4 oz egg noodles
- 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- fresh ground pepper to taste
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium. Add onions, garlic, celery, and carrots. Saute for 3-4 minutes.
- Add thyme, oregano, celery salt, and salt and pepper and stir. Add stock and bring up the heat to medium high and bring to a boil.
- Add turkey and noodles, reduce heat, bring to a simmer and cover and let simmer for 10 minutes to cook noodles.
- Add spinach, lemon juice, and lemon zest and stir well to mix in the spinach. Cook for another 5 minutes.
- Serve and enjoy!
Video
[adthrive-in-post-video-player video-id="x0lQItjf" upload-date="2022-11-24T01:10:02.000Z" name="Leftover Turkey Spinach and Noodle Soup.mp4" description="This Leftover Turkey and Spinach Noodle Soup is a delicious, healthy way to use up those holiday leftovers (or chicken!), with homemade stock, spinach, with a bright lemon touch! Even better? It's ready in 30 minutes! " player-type="default" override-embed="default"]
Nutrition
Calories: 301kcal | Carbohydrates: 28g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1044mg | Potassium: 700mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5308IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg
