I absolutely love this Leftover Turkey Noodle Soup Recipe because it’s the ultimate cozy, comforting bowl that transforms your holiday leftovers into something fresh and delicious. Whenever Thanksgiving or any big turkey dinner rolls around, I find myself looking forward to making this soup the next day—it’s like a warm hug in a bowl that’s surprisingly quick and easy to throw together.
What I really appreciate about this recipe is how it breathes new life into simple ingredients you probably already have on hand. The savory homemade turkey stock combined with fresh veggies and tender turkey chunks makes it a nourishing meal that both my family and I crave especially on chilly days. If you’re searching for a soothing yet satisfying way to use up leftover turkey, this Leftover Turkey Noodle Soup Recipe is an absolute winner you’ll wish you knew sooner!
Why You’ll Love This Recipe
- Simple & Quick: You can have a hearty soup ready in about 20 minutes, perfect for busy weeknights or post-holiday meals.
- Flexible Ingredients: Use whatever leftover turkey or noodles you have—this recipe adapts wonderfully.
- Comfort Food Classic: It’s soothing, full of flavor, and something the whole family will request again and again.
- Frugal & Sustainable: It’s a smart way to reduce waste while enjoying a nourishing meal.
Ingredients You’ll Need
Each ingredient in this Leftover Turkey Noodle Soup Recipe comes together to build layers of flavor and texture. I always recommend using homemade turkey stock if you can—it adds richness you just can’t get from store-bought, but low sodium canned stock works well in a pinch.
- Turkey stock: Homemade is best for a deep, savory flavor; if you’re pressed for time, low sodium canned stock is a great shortcut.
- Bay leaf: Adds subtle herbal notes, just remember to remove it before serving.
- Carrot: Diced for sweetness and color—fresh carrots really brighten the broth.
- Onion: Chopped onion provides savory depth; white or yellow onions work equally well.
- Celery: Diced celery adds crunch and a mild earthy flavor; don’t skip it!
- Garlic cloves: Minced fresh garlic amps up the aroma and warmth of the soup.
- Salt: Season carefully to balance the flavors—you can always add more later.
- Freshly ground black pepper: Adds that essential bit of spice and brightness.
- Parsley: Chopped and stirred in last for a fresh, herbal finish.
- Egg noodles: I love no-yolk egg noodles for their tenderness, but any noodle you like—rotini, elbow macaroni—will do just fine.
- Leftover shredded turkey: The star of the show! Use about 2 cups, which is roughly 8 ounces, to keep the soup hearty but balanced.
Variations
I’m all about making recipes my own, and this Leftover Turkey Noodle Soup Recipe invites you to do just that. Whether you want to tweak it for a dietary preference or suit seasonal veggies you have on hand, you’ll find it’s forgiving and flexible.
- Chicken swap: I’ve often used leftover chicken and chicken stock when turkey isn’t available, and it turns out just as comforting and delicious.
- Herbs boost: Adding fresh thyme or rosemary along with parsley gives a fragrant twist I discovered one chilly winter evening—it became an instant favorite!
- Pasta alternatives: Sometimes I use gluten-free noodles or even zucchini noodles for a lighter take; the soup still soaks up the flavors beautifully.
- Add veggies: Feel free to toss in fresh green beans, peas, or corn for extra texture and nutrients; I love this twist in spring or summer.
How to Make Leftover Turkey Noodle Soup Recipe
Step 1: Simmer the Vegetables and Stock
Start by pouring your turkey stock into a large saucepan and bring it to a gentle simmer over medium heat. Toss in the bay leaf, diced carrots, onion, celery, and minced garlic along with salt and pepper to your taste. I like to let it simmer for 10 to 15 minutes—this way, the vegetables soften and release their sweetness without losing shape. Keep an eye on it so the broth doesn’t reduce too much; you want a richly flavored but balanced base.
Step 2: Add Parsley, Noodles, and Turkey
After the veggies are tender, stir in the chopped fresh parsley for a pop of color and brightness. Then add your uncooked egg noodles and leftover shredded turkey directly to the pot. Cook everything together according to your noodle’s package directions—usually about 5 minutes. I find adding turkey at this stage helps it warm through without drying out, keeping the meat tender and juicy. Don’t forget to remove the bay leaf before serving!
Pro Tips for Making Leftover Turkey Noodle Soup Recipe
- Homemade Stock Magic: Making your own turkey stock from leftover bones gives the soup unmatched depth—if you haven’t tried it yet, it’s worth the extra effort.
- Don’t Overcook the Noodles: Add noodles last and cook just until tender to keep them from getting mushy the next day.
- Season Gradually: Start with a little salt and pepper, and adjust toward the end of cooking; homemade stocks can vary in saltiness.
- Bay Leaf Removal: Remember to fish out the bay leaf before serving—missing this step once taught me the hard way!
How to Serve Leftover Turkey Noodle Soup Recipe
Garnishes
I love topping my turkey noodle soup with a sprinkle of freshly chopped parsley or a few snips of chives for color and a fresh bite. A little squeeze of lemon juice right before eating can also brighten up the flavors beautifully, which I sometimes do when serving for company. If you’re feeling indulgent, some grated Parmesan cheese on top adds a lovely savory kick.
Side Dishes
Since the soup is hearty on its own, I usually keep sides simple. A crusty baguette or some warm garlic bread is perfect for dipping, and a crisp green salad balances the meal with fresh crunch. Occasionally, I’ll throw out a side of roasted root vegetables to keep things cozy and seasonal.
Creative Ways to Present
For special occasions or to impress guests, I like serving the soup in small rustic bowls or mini soup crocks with a rosemary sprig perched on the rim. It’s simple but feels extra festive and inviting. Another fun idea I tried was layering freshly cooked egg noodles at the bottom of a bowl, ladling the broth and turkey on top, and garnishing with herbs—great for photo-worthy presentation!
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool at room temperature for about 20 minutes before transferring it to airtight containers. It stores beautifully in the fridge for 3 to 4 days, making it an easy grab-and-go meal during busy weeks. I’ve noticed the flavors even deepen after sitting overnight, so leftovers are a real treat!
Freezing
I freeze this soup often, especially when I’ve made a big batch. Just be sure to undercook the noodles before freezing or add them fresh when reheating to avoid mushiness. I portion the soup into freezer-safe containers or bags and it keeps well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, I prefer warming the soup slowly on the stovetop over medium-low heat. This helps keep the turkey tender and the noodles intact. If it seems too thick, stir in a splash of extra stock or water to get the perfect consistency. Leftover Turkey Noodle Soup Recipe always tastes just as good the next day if handled gently!
FAQs
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Can I use fresh turkey instead of leftover turkey for this soup?
Absolutely! You can use freshly cooked turkey breast or thighs if you don’t have leftovers. Just chop or shred the cooked meat and add it toward the end of cooking so it warms through without drying out.
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What if I don’t have homemade turkey stock?
No worries—the soup still tastes delicious using low sodium canned turkey or chicken stock. You can also make a quick broth by simmering turkey bones with veggies and herbs for an hour if you want a homemade touch without too much effort.
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Can I make this soup gluten-free?
For a gluten-free version, substitute the egg noodles with gluten-free pasta or spiralized veggies like zucchini noodles. Just adjust cooking times to ensure the noodles stay tender but firm.
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How long can I store leftover turkey noodle soup in the fridge?
Stored properly in an airtight container, your soup will keep well for up to 4 days in the refrigerator. Always reheat thoroughly before serving again.
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Can I add other vegetables to the soup?
Definitely! Feel free to add peas, corn, green beans or even diced potatoes. Just add harder vegetables earlier in the simmering process so they become tender.
Final Thoughts
This Leftover Turkey Noodle Soup Recipe holds a special place in my kitchen because it turns post-holiday leftovers into something warm, nourishing, and utterly comforting. I genuinely enjoy how simple it is to make yet how deeply satisfying every spoonful feels. If you’re looking for a delicious way to use up your turkey while creating a meal that feels like homemade love, give this recipe a try—you’ll be so glad you did!
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
- Diet: Low Fat
Description
A comforting and hearty leftover turkey noodle soup that’s easy to prepare using homemade or canned turkey stock, fresh vegetables, and egg noodles. Perfect for using up leftover turkey and warming up on a chilly 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 & Herbs
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
Main Ingredients
- 3 oz uncooked egg noodles (such as no-yolk noodles)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the Stock and Vegetables: Fill a large saucepan with 6 cups of homemade turkey stock or low sodium canned stock. Add 1 bay leaf, 1 cup diced carrot, 3/4 cup chopped onion, 3/4 cup diced celery, 2 minced garlic cloves, salt, and freshly ground black pepper to taste. Simmer the mixture over medium heat for 10-15 minutes until the vegetables become tender and the flavors meld.
- Add Noodles and Turkey: Stir in 1/4 cup chopped parsley, 3 oz uncooked egg noodles, and 2 cups leftover shredded turkey. Continue cooking according to the noodle package directions, typically about 5 minutes, until the noodles are cooked through and the turkey is heated.
- Finish and Serve: Remove and discard the bay leaf before serving the soup hot, garnished as desired.
Notes
- Chicken: Substitute leftover chicken and chicken stock if turkey isn’t available, or use bones from a rotisserie chicken to make flavorful stock.
- Time Saver: Use low-sodium canned turkey or chicken stock to save time if homemade stock is unavailable.
- Pasta: Feel free to use other types of noodles like rotini or elbow macaroni depending on what you have on hand.
- Herbs: Enhance the flavor with fresh thyme, rosemary, or chives for a different aromatic profile.
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
