Photo of Gingery turkey noodle soup by WW

Gingery turkey noodle soup

Total Time
40 min
20 min
20 min
Hearty and comforting, this turkey noodle soup gets added flavor from ginger and garlic and is filled with a variety of fresh vegetables. Bulk up the veggies in this soup by adding 1 cup thawed frozen petite green peas along with the turkey and parsley in step 3.


Olive oil

4 tsp, divided

Uncooked turkey breast cutlets

½ pound(s), cut into 1/2-inch pieces

Black pepper

¼ tsp, divided

Uncooked leeks

2 medium, halved lengthwise and thinly sliced, white and light green parts only


2 large, thinly sliced


2 rib(s), medium, thin stalks, thinly sliced


2 clove(s), minced

Fresh ginger

2 tsp, grated

Chicken broth

6 cup(s)

Uncooked egg noodles

1½ cup(s), wide variety

Fresh parsley

2 Tbsp, chopped

Table salt

¼ tsp, or to taste


  1. Heat 2 tsp oil in Dutch oven over medium-high heat. Sprinkle turkey with 1/8 tsp pepper. Add turkey and cook, stirring occasionally, just until cooked through, about 2 minutes. Transfer turkey to medium bowl and keep warm.
  2. Heat remaining 2 tsp oil in same pot over medium heat. Add leeks, carrots, celery, and remaining 1/8 tsp pepper; cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic and ginger; cook, stirring constantly, just until fragrant, about 30 seconds. Add broth, cover, and bring to boil over high heat.
  3. Stir noodles into broth mixture; reduce heat and cook, covered, until noodles are tender, about 7 minutes. Stir in turkey and parsley and season to taste with salt.
  4. Serving size: 2 cups