My leftover turkey noodle soup is the best way to enjoy your leftover turkey. It's flavored with fresh herbs and simply delicious, just like those cozy soups grandma used to make.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
If you're like most people, you've ended up with more turkey after Christmas than you know what to do with, yet again.
Fear not, though, as this leftover turkey noodle soup will show you that there are so many better ways to enjoy those leftovers without eating a turkey sandwich for lunch every day well into the New Year.
What makes this turkey noodle soup quite remarkable is the flavor you get from a broth that's infused with garlic and fresh herbs.
Why you'll love this leftover turkey noodle soup
- Super easy to make: All it takes for a delicious bowl of turkey noodle soup is a bit of chopping, sauteeing and simmering.
- Cozy and nourishing: The soup feels like a warm hug in a bowl, just perfect for those cold winter days!
- Great for repurposing leftovers: If you're tired of using your leftover turkey in sandwiches every year, this soup will give you something that feels truly made from scratch.
What goes into leftover turkey soup with noodles
Veggies - As is the case with any good soup, this one also starts with sauteeing onions, carrots and celery for the most flavorful base.
Don't rush the process, as that's how those amazing flavors develop. I like to use yellow onions in soups like this, but you can also go with white onions if you like.
Aromatics - A mix of fresh thyme, rosemary and garlic infuse the wow factor in this turkey soup.
If you don't have any fresh herbs on hand, you can substitute with dried thyme and rosemary. Use just half a teaspoon each, as they're more potent.
Leftover turkey - You can use any part of the turkey here. Simply shred it and add it to the soup.
If you'd like to make this soup any other time of the year, you can use rotisserie chicken or leftover roast chicken instead.
Stock - You can use homemade turkey stock or turkey broth in this recipe if you have it, or go for chicken broth instead.
I prefer to use low-sodium chicken stock and adjust the seasoning at the end.
Noodles - Both egg noodles and short pasta like fusilli work great in this recipe.
How to make turkey noodle soup from leftovers
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 5-7 minutes until softened.
Add the garlic, thyme, rosemary and chili flakes and cook for another minute until fragrant.
Stir in the shredded turkey, chicken stock and bay leaf and bring to a boil.
Lower the heat and simmer for 2-3 minutes, then stir in the noodles until they are al dente, about 10 minutes.
Discard the bay leaf and stir in the fresh parsley.
Season to taste with salt and freshly ground black pepper, and serve.
Leftovers and storage
- This soup tastes great the next day, so that's lunch sorted for a couple of days. Store it in an airtight container in the fridge for up to 4 days.
- Reheat the soup gently on the stovetop or use the microwave instead to reheat individual portions.
- The soup freezes well, but it's a good idea to do so without the noodles. Simply store the soup in a freezer-friendly container for up to 3 months and add freshly cooked noodles when reheating.
Recipe notes and tips
- Add any extra veggies you may have in the fridge to make the leftover turkey soup more nutritious. Broccoli, peas, mushrooms, potatoes or zucchini all work well.
- The noddles will continue to soak up the broth as the soup is sitting after cooking. That means that you'll need to add some extra stock when reheating.
- This homemade turkey soup is a meal in itself, but you can also serve it with your favorite crusty bread, crispy focaccia or a grilled cheese sandwich.
If you liked this leftover turkey noodle soup recipe, you might also like some of my other easy recipes with turkey leftovers:
- Creamy Leftover Turkey Curry with Coconut Milk
- Creamy Leftover Turkey Pasta
- Leftover Turkey Chili
- Creamy Leftover Turkey Stew
- Creamy Leftover Turkey Pasta
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Leftover Turkey Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- ¾ lb (350 g) leftover turkey, shredded
- 6 cups (1.5 liter) turkey or chicken stock
- 1 bay leaf
- 3.5 oz (100 g) uncooked noodles
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 5-7 minutes until softened.
- Add the garlic, thyme, rosemary and chili flakes and cook for another minute until fragrant.
- Stir in the shredded leftover turkey, chicken stock and bay leaf and bring to a boil.
- Lower the heat and simmer for 2-3 minutes, then stir in the noodles until they are al dente, about 10 minutes.
- Discard the bay leaf and stir in the fresh parsley.
- Season to taste with salt and freshly ground black pepper and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 210mgSodium: 331mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 57g
Nutritional information is an estimate provided by an online nutrition calculator.
Leave a Reply