Turkey noodle soup

Healthy, cheap and quick – this soup is a great way to use up leftover turkey or chicken

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 285
  • fat 6g
  • saturates 1g
  • carbs 36g
  • sugars 6g
  • fibre 5g
  • protein 23g
  • salt 0.42g


  • 1.2l low-sodium chicken stock
  • 4 small carrots, peeled and chopped
  • 140g medium egg noodles
  • 200g/7oz shredded, cooked turkey or chicken
  • 200g frozen peas
  • 1 bunch spring onions, sliced, white and green parts separated


Add a kick
Spice it up with sliced red chillies if you like a bit of a kick.


  1. Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

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