Turkey Noodle Soup Recipe (Gluten Free, Dairy Free)
This gluten free turkey noodle soup is a fantastic and hearty recipe for leftovers- bright, fresh, gluten free, and dairy free! This soup is loaded with fresh vegetables, egg noodles, and cooked turkey. A great clean out the fridge recipe.
1 12 ounce package egg noodles gluten free 2 tablespoons olive oil 1 sweet onion sliced 3 cloves garlic 2 carrots diced 2 stalks celery 2 cups cooked turkey 8 cups No-Salt-Added Vegetable Stock 3 bay leaves 1 tablespoon herbs de provence 1 teaspoon Himalayan sea salt 1 teaspoon freshly ground Tellicherry Black Pepper 1/2 cup fresh parsley chopped
Cook egg noodles according to package instructions. Drain and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
Add the chopped cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes until vegetables are tender.
Remove bay leaves from soup pot, and stir in the fresh parsley.
To serve, dish noodles in the bowl first, then pour hot soup over rice. Enjoy! Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.
Calories: 147 kcal Carbohydrates: 13 g Protein: 13 g Fat: 5 g Saturated Fat: 1 g Cholesterol: 25 mg Sodium: 2600 mg Potassium: 301 mg Fiber: 1 g Sugar: 6 g Vitamin A: 4522 IU Vitamin C: 10 mg Calcium: 45 mg Iron: 2 mg
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