I hope you all had a great Thanksgiving! Ours was very relaxed and chill which I greatly appreciated. The food did not disappoint and neither did the leftovers. Speaking of leftovers, if you still have turkey you are still needing to eat this soup is a great way to use it up! Don’t worry, if you don’t have any more leftover turkey and no plans to make any in the near future chicken will work perfectly in this recipe too.
I never used to be much for soup, but all of sudden all I want recently is soup. I will definitely be making this soup again and digging into the archives for a few others like my Instant Pot Roasted Bell Pepper Soup and Potato Soup, Crockpot Chicken Wild Rice Soup and Loaded Butternut Squash Soup.
Turkey Noodle Soup
Cook time
Total time
Author: Brooke Weiss
Recipe type: Soup
Ingredients
- 2 32oz containers chicken broth
- 2 tbsp coconut oil
- 4 cups cooked turkey, shredded
- ½ yellow onion, diced
- 4-5 large carrots, peeled and sliced
- 2 ribs celery, sliced
- 2 tsp salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 box Banza Chickpea Shells
Instructions
- Place a large pot on the stove over medium high eat and add coconut oil. Once melted, add the onion. Once onion is translucent add the carrots and celery and saute for 3-5 minutes. Add the chicken broth and bring to a boil.
- Once boiling, reduce the heat to low and add the turkey and spice. Cover and let simmer for 30-45 minutes or until the carrots and celery is soft.
- Meanwhile, follow the cooking instructions on the box of pasta. Once cooked add it to the soup.
- Enjoy!