Leftover Turkey Noodle Soup
Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It’s simple but delicious and perfect year-round. Or make it with chicken!
Turkey Noodle Soup, just like mom used to make.
I like to keep things simple and sacred here. No flashy ingredients. Just the wholesome basics we all grew up with.
With just a few vegetables, some noodles, and a bit of love, you can recreate this classic with all your leftover turkey.
It’s so good, you may find yourself buying extra turkeys just to make this soup!
Or, use leftover chicken (rotisserie chickens are great) and make this one every time you want comfort in a bowl or feel a cold coming on.
I have just one more note to add: Sometimes I use more than 8 ounces of noodles. Now, egg noodles can expand out of control pretty easily, so be careful. But if you love noodles, feel free to use more than just 8 ounces.
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Leftover Turkey Noodle Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 stalk celery chopped
- 8 cups (2 quarts) chicken broth
- 3 cups leftover turkey chopped or shredded
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- Minced fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
- Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
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Exelente receta muuuuyyyyy rica te felicito linda Meggan, un fuerte abrazo y muchos besos. tu amigo Juan Carlos
Great post. I’m going to be linking here in my upcoming Holiday Leftovers post over at hampersandhiccups.com. I’ll be sure to update you with the link :)
Thanks
Katelynn, hampersandhiccups.com
awesome recipe will make it again.
Why would use several dollars worth of purchased chicken broth when you can make delicious turkey broth by simmering your turkey carcass for a couple of hours? Can also pick those bones and salvage enough turkey for your soup. Save the nice sliced turkey leftovers for another entire meal. Otherwise the recipe is fine. Standard soup recipe, start with mirapois/sofrito, add other ingredients according to what kind of soup you’re making. For example, pork is great with any kind of bean soup (I use the bag of dried 15 kinds of bean.) Ham is great with green split peas or dried lima beans. And of course chicken with noodles or rice for classic chicken soup.
Good straightforward “simple is best” kind of soup. Perfect after the stresses of Thanksgiving Day cooking; something no-fuss like this is just the ticket.
In response to an earlier post, I like that you suggested chicken broth. Anyone who has homemade stock or broth on hand will surely use that if they prefer, but this works for the folks who may have made a bone-out stuffed breast or something like that, and didn’t have a carcass or homemade stock on hand. Always good to have alternatives.