Easy Turkey and Noodle Soup - Perfect for Leftovers

A pot of chicken noodle soup with sliced carrots, celery, chicken pieces, and pasta on a white surface.

Easy Turkey and Noodle Soup - Perfect for Leftovers

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 220kcal

Author Sherri Hagymas

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

Use leftover turkey or cooked turkey tenderloins.

Swap turkey for leftover chicken or even a rotisserie chicken.

Add more veggies like green beans, peas, zucchini or mushrooms. A bag of frozen mixed vegetables are good as well.

Use a different pasta like fusilli, ditalini, macaroni noodles.

Make a creamy soup, by sprinkling 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.

Store cooled soup in an airtight container in the refrigerator for 3-4 days.

Freeze: This soup freezes well. You can also cook the soup without the noodles and add it when you thaw the soup out freshly cooked. Allow the leftover soup to cool and store in an airtight container in the freezer

Nutrition