Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
This light and simple soup is the perfect way to use any leftover holiday turkey or just to have something warm on a chilly day.
Quick, easy and exceptionally delicious! Used homemade turkey broth and turkey meat (from bones used to make broth) that I had frozen last Thanksgiving, substituted 1 Tbsp olive oil for cooking spray, and used Annelisa's recipe for homemade egg noodles. I think the soy sauce and the homemade noodles were what made it such an instant hit at our house!
Great recipe for a quick, simple dinner. I followed the recipe and it turned out great. You need to use low-sodium chicken broth. I would recommend this to novice cooks because it is very easy to prepare and healthy. I am going to add this to my quarterly recipe rotation.
This is a delicious and easy recipe and a great way to use leftover Thanksgiving turkey. The soy sauce definitely gives this soup flavor. I want to note that you need 4 oz. of uncooked egg noodles to equal 2 c., not 3 oz. as the recipe suggests.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.