Name: Leftover Turkey Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 to 3 cups cooked turkey, shredded or chopped; 8 ounces egg noodles; 2 large carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 3 garlic cloves, minced; 8 cups turkey or chicken broth; 1 bay leaf; 1 teaspoon dried thyme; 2 tablespoons olive oil; Salt and black pepper, to taste; Fresh parsley, for garnish

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There’s something deeply comforting about a warm bowl of soup, especially when it’s bubbling with rich broth, tender chunks of turkey, and hearty egg noodles. This Leftover Turkey Noodle Soup is the kind of dish that makes you want to cozy up with a blanket and breathe in the savory steam rising from your bowl. It’s more than just a way to use up leftovers, it’s a feel-good recipe that brings new life to yesterday’s feast.

Behind the Recipe

After every big holiday meal, we always had one golden rule at home: nothing goes to waste. That leftover roasted turkey would find its way into sandwiches, pies, and without fail, this soup. My grandma would toss together what seemed like a random collection of fridge leftovers, but the result was always magical. The aroma of simmering broth with garlic, onion, and herbs would wrap the house in a warm hug. This recipe brings that tradition to your kitchen.

Recipe Origin or Trivia

Turkey noodle soup is a spin on the classic chicken noodle soup, a dish believed to have been around since ancient times and widely popularized in American homes during the early 20th century. It gained its legendary “healing” status during cold season, but its roots trace back to Jewish penicillin — chicken soup known for soothing colds. Swapping turkey in after Thanksgiving became a tradition that’s now beloved in many households.

Why You’ll Love Leftover Turkey Noodle Soup

There’s something satisfying about giving leftovers a second life, and this soup does it beautifully.

Versatile: Use any vegetables or herbs you have on hand to suit your taste.

Budget-Friendly: Made mostly from leftovers and pantry staples.

Quick and Easy: Ready in under 40 minutes, with minimal prep.

Customizable: Add rice instead of noodles, or spice it up with chili flakes.

Crowd-Pleasing: Warm, savory, and universally comforting.

Make-Ahead Friendly: Perfect for batch cooking and meal prep.

Great for Leftovers: Uses up your holiday turkey in the most delicious way.

Chef’s Pro Tips for Perfect Results

Let’s make sure your soup turns out as rich and satisfying as it should be.

Don’t skip sautéing your aromatics. Garlic, onion, and celery bring the base to life.
Use homemade or low-sodium broth. It keeps the flavor balanced and not overly salty.
Add noodles at the end. This prevents them from turning mushy.
Taste and adjust. Seasoning is key, especially with leftovers.
Garnish with fresh herbs. A sprinkle of parsley or dill adds brightness.

Kitchen Tools You’ll Need

Nothing fancy here, just your everyday kitchen tools.

Large Soup Pot: For boiling the broth and simmering all the goodness together.

Ladle: Essential for serving.

Cutting Board and Sharp Knife: For prepping veggies and turkey.

Measuring Cups and Spoons: To keep everything balanced.

Wooden Spoon: For stirring without scratching your pot.

Ingredients in Leftover Turkey Noodle Soup

This lineup of ingredients works in harmony to create layers of comforting flavor.

Cooked Turkey: 2 to 3 cups, shredded or chopped. The star of the show, bringing depth and richness from its roasted flavor.
Egg Noodles: 8 ounces. Hearty and satisfying, these soak up the broth beautifully.
Carrots: 2 large, sliced. Add sweetness and color.
Celery: 2 stalks, chopped. Brings crunch and aromatic base flavor.
Onion: 1 medium, diced. Essential for a savory foundation.
Garlic: 3 cloves, minced. Adds bold, comforting aroma.
Turkey or Chicken Broth: 8 cups. The liquid gold that ties it all together.
Bay Leaf: 1. Subtle earthiness and depth.
Dried Thyme: 1 teaspoon. Warm, herby undertone.
Olive Oil: 2 tablespoons. Used to sauté veggies.
Salt and Black Pepper: To taste. For balance and punch.
Fresh Parsley: For garnish. Adds a pop of color and freshness.

Ingredient Substitutions

Sometimes you have to work with what’s in the fridge, and that’s okay.

Egg Noodles: Use rotini, penne, or even rice.

Turkey Broth: Chicken broth or veggie stock works just as well.

Carrots and Celery: Feel free to throw in peas, corn, or green beans.

Fresh Parsley: Swap with dill or chives for a different herb twist.

Ingredient Spotlight

Cooked Turkey: Roasted turkey, especially from a holiday meal, adds deep, savory notes and richness you won’t get from just plain chicken.

Egg Noodles: These wide, ribbon-like noodles hold up well in soup and deliver a hearty bite in every spoonful.

Instructions for Making Leftover Turkey Noodle Soup

Making this soup is like wrapping yourself in a culinary hug. Let’s get started.

Preheat Your Equipment: Place a large soup pot on medium heat and warm the olive oil.
Combine Ingredients: Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another minute until fragrant.
Prepare Your Cooking Vessel: Pour in the broth, add bay leaf and thyme, and bring to a gentle boil.
Assemble the Dish: Add shredded turkey to the pot. Stir and simmer for 10–15 minutes to allow flavors to meld.
Cook to Perfection: Add the egg noodles and cook according to package instructions, usually 8–10 minutes, until al dente.
Finishing Touches: Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
Serve and Enjoy: Ladle into bowls, garnish with chopped parsley, and serve warm with a slice of crusty bread.

Texture & Flavor Secrets

This soup is all about contrasts. The turkey adds a meaty, tender bite. The noodles are soft but toothsome. Vegetables bring in a bit of sweetness and crunch, while the broth carries warm, herby flavor with every spoonful. It’s savory, rich, and gently aromatic.

Cooking Tips & Tricks

Here’s how to make your soup even better.

Don’t overcook the noodles, they’ll keep softening in the broth.
Add a splash of lemon juice at the end for a brightness boost.
Store noodles separately if planning leftovers, this keeps texture fresh.

What to Avoid

Even simple soups can go sideways. Here’s what to watch out for.

Overcrowding the pot with too many ingredients.
Boiling too hard after adding noodles, which can make them mushy.
Skipping the tasting step before serving.

Nutrition Facts

Servings: 6
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This soup is a meal prep dream. You can make it a day ahead and the flavors get even better. Store in an airtight container in the fridge for up to 4 days. Freeze in individual portions for up to 3 months. Note: Keep noodles separate if freezing to avoid sogginess. Reheat gently on the stove or in the microwave.

How to Serve Leftover Turkey Noodle Soup

Serve it steaming hot in deep bowls, with a sprinkle of fresh herbs and a slice of warm, buttered bread. It pairs perfectly with a side salad or a grilled cheese sandwich for a full, hearty meal.

Creative Leftover Transformations

Yes, you can repurpose the leftovers of the leftovers.

Use the soup as a base and stir in rice or barley the next day.
Add a splash of cream and puree it into a velvety turkey noodle stew.
Pour into a baking dish, top with puff pastry, and create a soup pot pie.

Additional Tips

Let it rest a few minutes before serving for deeper flavor.
Add chili flakes if you like heat.
Drizzle a little olive oil or grated Parmesan on top before serving.

Make It a Showstopper

Garnish with finely chopped parsley, a dash of cracked pepper, and serve in a rustic bowl with artisan bread on the side. A sprinkle of lemon zest over the top adds a fresh, bright finish that looks beautiful and enhances flavor.

Variations to Try

Creamy Version: Stir in half a cup of heavy cream at the end for richness.
Spicy Twist: Add chopped jalapeños or red pepper flakes during the sauté.
Asian-Inspired: Add ginger, soy sauce, and bok choy for a cozy fusion feel.
Grain Swap: Use brown rice, farro, or orzo instead of noodles.
Veggie Boost: Stir in kale, spinach, or zucchini at the end for freshness.

FAQ’s

Q1: Can I use uncooked turkey in this soup?
A1: This recipe is best for cooked turkey, but you can cook raw turkey in the broth until fully done.

Q2: Can I freeze the soup with noodles?
A2: You can, but noodles may get mushy. Better to freeze the soup base and add fresh noodles later.

Q3: What type of noodles work best?
A3: Wide egg noodles are ideal, but rotini, orzo, or even spaghetti broken in pieces work well.

Q4: Is this soup gluten-free?
A4: Use gluten-free noodles and check your broth label to keep it gluten-free.

Q5: Can I use leftover gravy in the soup?
A5: Yes, a few spoonfuls add richness and deepen the flavor.

Q6: How do I make it vegetarian?
A6: Skip the turkey, add beans or tofu, and use vegetable broth.

Q7: Can I cook this in a slow cooker?
A7: Yes, just wait to add noodles until the last 20 minutes to avoid overcooking.

Q8: Can I use chicken instead of turkey?
A8: Absolutely, rotisserie or shredded chicken works great.

Q9: Is it okay to use dried herbs instead of fresh?
A9: Yes, just use about one-third of the amount if swapping fresh for dried.

Q10: How can I thicken the soup?
A10: Add a cornstarch slurry or a scoop of mashed potatoes for a thicker texture.

Conclusion

This Leftover Turkey Noodle Soup turns holiday extras into something you’ll actually look forward to. It’s cozy, nourishing, and downright delicious. Trust me, once you try it, you’ll be making extra turkey just to make this soup. Grab a spoon and dig in!