Description

This Gluten-Free Turkey Noodle Soup is a hearty and nourishing way to use up leftover turkey! Packed with tender turkey, fresh veggies, and gluten-free noodles in a flavorful broth, it’s a perfect cozy meal for chilly days.

Ingredients

Units Scale

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
8 cups turkey or chicken broth
2 cups cooked turkey, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 teaspoon lemon juice (optional, for brightness)
6 oz gluten-free noodles (such as rice noodles or gluten-free egg noodles)
2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Add broth and seasonings: Pour in the turkey broth, then stir in thyme, parsley, salt, and black pepper. Bring to a gentle boil.
Add turkey and noodles: Stir in the cooked turkey and gluten-free noodles. Reduce heat to a simmer and cook for 8-10 minutes, or until the noodles are tender.
Finish with lemon juice & garnish: Stir in the lemon juice (if using) and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Serve hot and enjoy with gluten-free crackers or bread!

Notes

Broth tip: If using store-bought broth, check that it’s labeled gluten-free.
Best gluten-free noodles: Rice noodles, chickpea pasta, or gluten-free egg noodles work well.
Storage: Store leftovers in the fridge for up to 4 days. If making ahead, cook the noodles separately and add them before serving to prevent them from getting mushy.
Freeze it! Freeze without noodles for up to 3 months, then add fresh noodles when reheating.