Leftover Turkey Noodle Soup

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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. Sautรฉ 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-tenderโ€”maybe 15 minutes or so. Thatโ€™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 likeโ€”but donโ€™t add too many, otherwise theyโ€™ll soak up all your broth and youโ€™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.
Leftover turkey noodle soup in a blue bowls.

More delicious soups:

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!
Author: Meggan Hill
4.99 from 257 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 servings
Course Main Course, Soup
Cuisine American
Calories 261

Ingredients 

  • 2 tablespoons olive oil or butter
  • 1 onion finely chopped
  • 1 carrot peeled and chopped
  • 1 celery rib chopped
  • 8 cups (2 quarts) chicken broth or turkey broth (see note 1)
  • 3 cups cooked turkey chopped or shredded
  • 2 teaspoons fresh thyme minced, or ½ teaspoon dried
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • Salt and freshly ground black pepper
  • fresh parsley minced, for garnish

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.ย 
  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
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. This is the second recipe Iโ€™ve tried from this source. I loved both. I just signed up for the newsletter, canโ€™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

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