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a pot of veggie noodle soup with spinach with ladle.
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4.95 from 51 votes

Leftover Turkey Spinach Noodle Soup

Course Soup
Cuisine American
Diet Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 301kcal
Author Tracy

Equipment

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

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