Leftover Turkey Noodle Soup

This post may contain affiliate links. For more information, please see our affiliate policy.

Put your leftover turkey to work in this quick and easy Turkey Noodle Soup. It’s simple but delicious and perfect year-round. Also great with chicken!

Two gray bowls filled with leftover turkey noodle soup.


 

Recipe ingredients:

Labeled turkey noodle soup ingredients in bowls.

Ingredient notes:

  • Broth: You can use either chicken broth or turkey broth in this recipe.

Step-by-step instructions:

  1. In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sauté the vegetables until softened.
    Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  2. Then pour in the broth, herbs, and the turkey. Bring the soup to a simmer and cook until the vegetables are fork-tender—maybe 15 minutes or so. That’s it!
    Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  3. If you want noodles, stir them in uncooked. Add extra pasta, if you like—but don’t add too many, otherwise they’ll soak up all your broth and you’ll be left with mush.Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  4. Cook the noodles for as long as it takes for them to soften, anywhere between 5 to 10 minutes.
  5. Garnish with parsley, adjust the seasoning if needed, then pour into bowls and serve.

Recipe tips and variations:

  • Leftovers: Cool completely, then store in the fridge and eat within 4 days.
  • Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
  • Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, turkey, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.
  • Turkey Wild Rice Soup: Another perfect use for your leftover turkey. It’s creamy, delicious, and ready in just 40 minutes.
Leftover turkey noodle soup in a blue bowls.

More delicious soups:

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A gray bowl filled with leftover turkey noodle soup.

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. Also great with chicken!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Course Main Course, Soup
Cuisine American
Calories 261
5 from 409 votes

Ingredients 

Instructions 

  • In a large pot or Dutch oven, heat olive 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.

Recipe Video

Notes

  1. Broth: You can use either chicken broth or turkey broth in this recipe.
  2. Leftovers: Cool completely, then store in the fridge and eat within 4 days.
  3. Freezer: Freeze for up to 3 months to have on hand for soup emergencies. 
  4. Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, turkey, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.

Nutrition

Calories: 261kcalCarbohydrates: 24gProtein: 20gFat: 9gSaturated Fat: 2gCholesterol: 81mgSodium: 936mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 1358IUVitamin C: 19mgCalcium: 41mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. My wife and daughter thought it had to be about the best soup they ever ate. I did add 1/2 tea of dried oregano.5 stars

  2. Would love to make this . Would i be able to use rice instead of noodles and how do you think i can do the chance ty

    1. Hi Linda, thank you for your question! I would do it one of these two ways, either add uncooked rice in at step 2 with the vegetables, adding a a little more broth to compensate for what the rice will absorb, and simmering until the vegetables and rice are tender, or adding cooked rice into the soup at step 3 instead of the noodles, and simmering until warmed thoroughly. Please write back and let me know how it comes out! – Meggan

  3. Thank you for sharing this delicious and easy recipe. I’ve made the soup twice so far and have saved this recipe to use again and again!5 stars

  4. I had to change this up a bit as I’m gluten free, so I used the closest thing I had on hand in gluten free form. It came out truly amazing! Thank you for a delicious recipe that I’ll make again and again!5 stars

    1. Hi Iri, thank you so much for the question, sorry about the confusion. It’s 8 ounces of uncooked egg noodles. Sorry again and I hope you love this soup! – Meggan

  5. I’m making this as I write. Love it just as written. I cook noodles and keep them out of soup till ready to eat. Soup and noodles will last longer in fridge if kept separate. Sometimes making a large batch, it will spoil with noodles added, if not quickly eaten up! 😉

  6. Finally pulled my leftover Turkey out of the freezer to make this. So easy and tasty! I had some leftover heavy cream in the freezer (about 1/2 cup) that I threw in as well. Gave it a nice creamy texture and taste!

  7. This is the second recipe I’ve tried from this source. I loved both. I just signed up for the newsletter, can’t wait to try more options.5 stars

    1. Thank you for signing up, Joyce! I’m glad you loved the recipes so far, and I hope you love what is to come! Take care! – Meggan

View all comments