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.
Leftover Turkey Noodle Soup Recipe
- 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
- 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.