Packed with tender turkey, egg noodles, and a medley of simple vegetables, this turkey noodle soup recipe comes together quickly in one pot and is a perfect way to use up leftover turkey meat from holiday dinners.
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Leftover Turkey and Noodle Soup
I love to make this homemade turkey noodle soup the weekend after Thanksgiving with leftovers. It’s so perfect to quickly have when I’m tired after the busy week of cooking. My whole family looks so forward to it.
I have even added everything to my slow cooker without the noodles and cook it on low for 4-5 hours. Then I simply cook the noodles and add it to our bowls.
Like other soups like hamburger vegetable soup or chicken vegetable soup, this leftover turkey soup is incredibly versatile with what you can add to it.
Having it with a slice of this wonderful, quick sourdough bread is such a favorite of mine.
Turkey Noodle Soup Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Butter: For sauting the veggies. You can use olive oil or other neutral oil.
- Carrots, Celery, and Onion: The classic trifecta for any great soup.
- Garlic: I like using fresh minced garlic but you can use it from a jar or use a tablespoon of garlic powder too.
- Turkey Broth or Chicken Broth: Use whichever you have on hand and prefer.
- Cooked Turkey Meat: Make the soup using diced leftover turkey, but you can use a roasted turkey breast as well. I have even used a rotisserie chicken or leftover chicken for chicken noodle soup too.
- Egg Noodles: I use wide egg noodles but you can use your favorite. Or swap them for a different pasta like ditalini, fusilli or even orzo or rice.
- Dried Thyme, Sage, and Rosemary: The secret to giving it outstanding flavor.
- Salt and Pepper: Season to taste.
- Fresh Herbs (Optional): A sprinkle of parsley or thyme.
Variations You Can Make
1. Add more veggies: Add green beans, zucchini, diced Yukon gold potatoes, peas, or mushrooms. Frozen mixed vegetables work well too!
2. Make it Creamy: Sprinkle ¼ cup of all-purpose flour over the veggies about one minute before adding the broth. Reduce the amount of broth to 6 cups and add 1 cup of heavy cream. Bring to a boil, reduce to low and simmer for 10 minutes before continuing with the recipe as noted.
3. Use the turkey carcass: Some put the leftover turkey carcass in a big soup pot, making homemade turkey stock, and pull the extra shredded turkey off the bones as well. I typically don’t do that but feel free to if you’d like. would still add more broth for a richer soup base.
How to Make Turkey Soup
This simple recipe comes together so fast with common ingredients you probably have on hand.
Step 1 – In a large dutch oven or soup pot, add the butter and let it melt.
Step 2– Then add the celery, carrots, onions, and garlic and cook on medium-high heat for 5-8 minutes until the veggies begin to soften and the onions start to become translucent.
Step 3 – Add in the broth, bring to a boil and cook for 10 minutes.
Then add in the cooked diced turkey meat, dry noodles, and seasonings. Reduce the heat to low and simmer uncovered for 10 minutes until the pasta has reached desired tenderness.
Garnish with fresh chopped thyme or parsley. Serve with your favorite bread, rolls or crackers.
Tip
Cook the Noodles Separately: If you prefer, you can cook the noodles by themselves and keep them more al dente. If you plan to freeze the soup, definitely cook the noodles separate and add them when reheating to avoid mushiness.
How to Store Leftover Soup
Refrigerate: Allow the soup to cool and store in an airtight container for up to 3-4 days.
Freeze: This soup freezes beautifully! It is best to freeze it without noodles in an airtight container. When ready to eat, cook the noodles and add them to the reheated soup.
Reheat: Warm on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened.
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Easy Turkey and Noodle Soup – Perfect for Leftovers
Ingredients
- 2 tablespoons butter or olive oil
- 2 whole carrots sliced
- 3 sticks celery sliced
- 1 large onion diced
- 3-4 cloves garlic minced
- 8 cups turkey broth or chicken broth
- 3 cups turkey meat cut into cubes or shredded
- 2 cups dry wide egg noodles
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley or thyme optional garnish
Instructions
- In a large dutch oven or soup pot, add the butter and let it melt. Then add the celery, carrots, onions, and garlic and cook on medium-high heat for 5-8 minutes until the veggies begin to soften and the onions start to become translucent.2 tablespoons butter, 2 whole carrots, 3 sticks celery, 1 large onion, 3-4 cloves garlic
- Add in the broth, bring to a boil and cook for 10 minutes.8 cups turkey broth
- Then add in the cooked diced turkey meat, dry noodles, and seasonings.3 cups turkey meat, 2 cups dry wide egg noodles, ½ teaspoon dried thyme, ½ teaspoon dried sage, ½ teaspoon dried rosemary, Salt and pepper
- Reduce the heat to low and simmer uncovered for 10 minutes until the pasta has reached desired tenderness.
- Garnish with fresh chopped thyme or parsley. Serve with crackers or crusty bread.Fresh parsley or thyme
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Deborah Earles
I can’t wait to try this soup. Can you use Ham in it too?