Homestyle Turkey Noodle Soup With Garlic Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Turkey · high-protein

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Ingredients

• 1/2 lb cooked turkey breast, shredded
• 3 1/2 oz wide egg noodles
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 large yellow onion, diced
• 4 1/2 cups chicken broth
• 1 tbsp butter
• 9 oz loaf Italian bread
• 2 tbsp butter for the garlic bread
• 3 cloves garlic, minced
• 1 1/2 tbsp parsley, chopped
• 1 tsp each bay leaf, thyme, salt, pepper

Method (tap to check — screen stays awake)

1. Melt the 1 3/4 tbsp butter in a large pot and cook the onion, carrots, and celery over medium 8 minutes, until the onion is translucent and the carrots have lost their raw snap.
2. Add half the garlic and cook 30 seconds until fragrant, then pour in the broth with the bay leaf and thyme.
3. Bring to a boil, reduce to a simmer, and cook 12 minutes so the vegetables soften and the broth takes on their flavor.
4. Heat the oven to 400F, split the loaf lengthwise, and spread it with the remaining butter mashed with the rest of the garlic and half the parsley.
5. Bake the bread 10 minutes, until the edges are crisp and the butter has soaked in, then broil 1 minute for color.
6. Add the noodles to the pot and cook 6 minutes, until just tender; pulling them early keeps them from bloating in leftovers.
7. Stir in the turkey, heat 2 minutes until steaming, season, and finish with parsley. Serve with the garlic bread.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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