Whenever I find myself staring at leftover turkey after a big holiday feast, I reach for this cozy, comforting Leftover Turkey Noodle Soup Recipe. It’s one of those dishes that instantly turns leftovers into something exciting and nourishing on a chilly day. You’ll love how simple ingredients come together so effortlessly, warming you up from the inside out.
I discovered this trick of using turkey stock with fresh vegetables and tender noodles, mixed with juicy shredded turkey—it’s like a magic formula that feels like a hug in a bowl. Whether it’s day two post-Thanksgiving or just a cold afternoon, this soup works beautifully to revive your leftovers without feeling repetitive or dull.
Why You’ll Love This Recipe
- Revives Leftovers Effortlessly: Transforms leftover turkey into a flavorful, nourishing meal without any fuss.
- Comfort Food at Its Best: The combination of homemade stock, fresh veggies, and noodles creates a heartwarming dish perfect for chilly days.
- Simple & Flexible Ingredients: Uses pantry staples and whatever noodles you have on hand, making it easy to whip up anytime.
- Quick to Make: Ready in just about 25 minutes, so you won’t be stuck in the kitchen for long.
Ingredients You’ll Need
This Leftover Turkey Noodle Soup Recipe thrives on simple, fresh ingredients that work in harmony. I always try to use homemade turkey stock when I have it for that rich depth, but good quality canned stock works just fine too.
- Turkey Stock: Homemade brings extra flavor, but low-sodium canned stock is a great shortcut when you’re pressed for time.
- Bay Leaf: Adds subtle herbal notes—don’t forget to remove it before serving!
- Carrots: I like them diced fairly small so they cook quickly and blend seamlessly into the soup.
- Onions: Chopped onions build a flavorful base—sweet and savory.
- Celery: Essential for that classic soup flavor and a little crunch if you don’t overcook it.
- Garlic: Minced fresh garlic is a must for depth and warming aroma.
- Salt and Pepper: To taste—season gradually and adjust near the end.
- Parsley: Fresh parsley adds brightness and a fresh green touch at the end.
- Egg Noodles: I use no-yolk for richness, but any pasta you have like rotini or elbows will do.
- Leftover Turkey: Shredded turkey works best; it absorbs the soup flavors beautifully.
Variations
This soup invites personalization, so I encourage you to play around with seasonings or swap ingredients depending on what you have on hand. I’ve found that adding fresh herbs or changing the type of noodles can keep the recipe feeling fresh every time.
- Chicken Swap: I’ve often used leftover chicken and chicken stock when I didn’t have turkey, and it turns out just as delicious and comforting.
- Herb Boost: Adding fresh thyme or rosemary amps up the flavor—especially handy when your stock is more neutral.
- Pasta Options: Tried elbow macaroni or small shells instead of egg noodles for a fun twist, especially loved by the kids.
- Vegetable Add-Ins: Sometimes I toss in frozen peas or corn for added sweetness and texture.
How to Make Leftover Turkey Noodle Soup Recipe
Step 1: Build Your Flavorful Broth
Start by pouring your turkey stock into a large saucepan or pot. I love to use homemade turkey stock whenever possible—it really makes a difference in flavor—but low-sodium canned stock works great too if you’re short on time. Toss in the bay leaf, diced carrots, chopped onion, diced celery, and minced garlic. Season with salt and pepper to taste, then let everything gently simmer for 10 to 15 minutes. This softens the vegetables while infusing the broth with those cozy, familiar fall flavors.
Step 2: Add the Noodles and Turkey
Once your veggies are tender, stir in the fresh chopped parsley along with the uncooked egg noodles and shredded turkey. Cook everything according to the noodle package instructions, which is usually about 5 minutes. Keeping an eye on the noodles is key—you want them tender but still slightly firm so they don’t turn mushy as the soup cools.
Step 3: Final Touches and Serve
Before you serve, fish out the bay leaf and discard it. Taste for seasoning and give it a final adjustment with salt and pepper if needed. I usually like to ladle the soup into cozy bowls and enjoy it with a warm crusty bread—pure comfort on a spoon!
Pro Tips for Making Leftover Turkey Noodle Soup Recipe
- Homemade Stock is Game-Changer: I learned that using homemade turkey stock adds a rich depth you just can’t beat, but low-sodium store-bought stock is a solid backup.
- Don’t Overcook the Noodles: Adding noodles last and cooking them just until tender keeps the texture perfect and prevents sogginess.
- Season Gradually: Start with less salt and pepper, then adjust at the end—this helped me avoid over-seasoning several times!
- Remove the Bay Leaf: It’s easy to forget this step, but the bay leaf can be unpleasant to bite into if left in the soup.
How to Serve Leftover Turkey Noodle Soup Recipe
Garnishes
My go-to garnish is always a sprinkle of fresh chopped parsley right before serving; it brightens the soup and adds a little freshness. Sometimes, if I’m feeling indulgent, I add a little grated Parmesan or a squeeze of fresh lemon juice—those touches lift the flavors beautifully.
Side Dishes
This soup pairs perfectly with warm crusty bread or my favorite garlic breadsticks to soak up all those delicious juices. For a lighter side, a simple green salad or roasted veggies rounds out the meal nicely without overpowering the soup.
Creative Ways to Present
For a festive occasion, I like to serve this soup in hollowed-out bread bowls—it’s a fun way to impress guests and keeps things casual. Another favorite is using colorful ceramic soup mugs for a cozy, inviting touch during a family gathering or weekday dinner.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and find it keeps well for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the noodles submerged in the broth to prevent them drying out.
Freezing
I’ve frozen this soup a couple of times with great success—just omit the noodles before freezing and add fresh ones when reheating for best texture. Freeze in portion-sized containers so you can thaw just the right amount quickly.
Reheating
When reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of water or stock to loosen it back up. Adding fresh noodles at this stage brings everything back to life perfectly.
FAQs
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Can I use chicken instead of turkey for this soup?
Absolutely! Using leftover chicken and chicken stock works just as well—and the cooking method stays the same. It’s a great way to use up leftover rotisserie or roasted chicken as well.
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What kind of noodles are best for leftover turkey noodle soup?
Egg noodles are classic and cook quickly, but you can also use rotini, elbow macaroni, or even small shells. Choose noodles that cook in about 5-8 minutes so they don’t get gummy when added to the soup.
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Can I make this soup ahead of time?
Yes! You can prepare the soup and refrigerate it for up to 2-3 days. If freezing, set aside the noodles and add fresh ones when reheating for the best texture and flavor.
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How do I prevent the soup noodles from becoming mushy?
Add the noodles near the end of cooking and cook just until tender. If making ahead or freezing, store noodles separately and add freshly cooked noodles when serving to keep them from turning mushy.
Final Thoughts
I absolutely love how this Leftover Turkey Noodle Soup Recipe turns simple turkey scraps into a soulful meal that feels homemade with very little effort. It’s been my go-to comfort food during those post-holiday days when I’m craving something warm and easy. I hope you’ll enjoy it as much as my family does—it’s one of those recipes you’ll come back to again and again, especially when you want to stretch your leftovers without compromising flavor.
Print
Leftover Turkey Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Leftover Turkey Noodle Soup is a delicious way to use up leftover turkey and homemade turkey stock. It features tender shredded turkey, hearty egg noodles, and a medley of sautéed vegetables simmered to perfection with fresh herbs, creating a warm and nourishing bowl perfect for any day.
Ingredients
Soup Base
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- salt to taste
- freshly ground black pepper to taste
Vegetables
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
Add-ins
- 1/4 cup chopped parsley
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the stock and vegetables: Pour the homemade turkey stock or canned stock into a large saucepan. Add the bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
- Simmer the soup: Allow the soup to simmer for 10 to 15 minutes, or until the vegetables are soft and tender. This allows the flavors to meld beautifully.
- Add noodles and turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded leftover turkey. Cook the soup according to the noodle package directions, about 5 minutes, until the noodles are tender and the turkey is heated through.
- Finish and serve: Remove and discard the bay leaf. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot, enjoying the comforting warmth and hearty flavors.
Notes
- Chicken substitution: You can swap the leftover turkey with leftover chicken and use chicken stock instead, making this a perfect leftover chicken noodle soup.
- Time saver: Use low-sodium canned stock or broth if you don’t have homemade turkey stock ready.
- Pasta flexibility: Substitute egg noodles with other types such as rotini or elbow macaroni if preferred.
- Herb variations: Enhance the soup with additional fresh herbs like thyme, rosemary, or chives for extra aroma and flavor.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131 kcal
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 15 mg
