Ingredients
Equipment
Method
Step 1: Sauté the aromatics and turkey
- Start by heating a splash of oil in your stockpot over medium heat. Add the chopped onion and garlic, stirring occasionally until softened and fragrant, about 3-4 minutes. Next, add the ground turkey, breaking it up with your spoon. Cook until the turkey is browned and cooked through, about 6-7 minutes. Season with a pinch of salt and pepper as it cooks.
Step 2: Add vegetables and herbs
- Toss in the sliced carrots and chopped celery. Stir together with the turkey and aromatics, letting the veggies soften slightly for 3-4 minutes. Sprinkle in the dried thyme, oregano, and add the bay leaf, stirring to distribute the herbs evenly.
Step 3: Pour in the broth and simmer
- Pour the chicken broth into the pot. Stir everything to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 20 minutes. This allows the flavors to deepen and the vegetables to become tender.
Step 4: Cook the egg noodles
- Add the egg noodles directly to the simmering soup. Continue cooking for another 7-8 minutes, or until the noodles are tender but still have a slight bite. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Step 5: Garnish and serve
- Ladle the soup into bowls and sprinkle generously with freshly chopped parsley. This final touch adds brightness and a fresh herbal aroma that complements the savory broth beautifully.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days; add broth or water when reheating to loosen the noodles.
- Freeze soup without noodles and add fresh noodles when reheating for best texture.
- Substitute shredded cooked turkey breast or thigh meat for ground turkey if preferred.
- Try adding seasonal vegetables like asparagus, zucchini, or kale for variety.
- Use any pasta shape you have on hand if egg noodles are unavailable.