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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!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 261kcal



  • 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.



  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.


Calories: 261kcal | Carbohydrates: 24g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 936mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg