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Leftover turkey noodle soup in a blue bowl.

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


  • 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 1/2 teaspoon dried
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • Salt and freshly ground black pepper
  • fresh parsley minced, for garnish


  • 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