I absolutely love this Leftover Turkey Noodle Soup Recipe because it turns those Thanksgiving extras into a comforting, soul-warming meal that feels like a fresh start. There’s something so satisfying about simmering tender turkey and fresh veggies in homemade stock, creating a bowl that feels like a hug after a big holiday feast. You’ll find that it’s not only a practical way to use leftovers but also a delicious way to keep your family cozy on chilly evenings.
When I first tried this recipe, I was surprised at how quickly it came together and how much flavor packed into such a simple dish. Whether you’re dealing with a turkey overload or just craving something nourishing, this leftover turkey noodle soup recipe works wonders, saving time without sacrificing that homemade touch.
Why You’ll Love This Recipe
- Uses Leftovers Creatively: Transforms extra turkey into a fresh, nourishing meal.
- Simple & Quick: Ready in about 10-15 minutes, perfect for busy days.
- Customizable Flavors: Easy to add your favorite herbs or swap noodles for what you have on hand.
- Family Favorite Comfort: A warming soup everyone enjoys, great for cold evenings or light lunches.
Ingredients You’ll Need
Each ingredient in this leftover turkey noodle soup recipe plays a role, adding depth and balance to the dish. Using homemade stock really elevates it, but you’ll see I’ve got practical tips if you’re short on time.
- Turkey stock: Homemade stock gives the richest flavor, but low sodium canned stock works well for convenience.
- Bay leaf: Adds subtle earthiness—just remember to remove it before serving.
- Carrot: Adds natural sweetness and vibrant color.
- Onion: For that classic savory base that rounds everything out.
- Celery: Provides a nice crunch when slightly cooked and a fresh flavor.
- Garlic: Minced for a little punch of aromatic warmth.
- Salt and black pepper: Essential seasonings—taste as you go.
- Parsley: Brightens the soup just before serving.
- Egg noodles: I love No-Yolk noodles for texture, but any noodle you have will do.
- Leftover shredded turkey: The star of the show—make sure it’s shredded and ready.
Variations
I like to personalize this leftover turkey noodle soup recipe depending on my mood or what I have in the fridge. You’ll find that swapping ingredients or adding extras can make the soup feel totally new each time you make it.
- Chicken swap: Sometimes I swap turkey for leftover chicken and use chicken stock; it turns out equally delicious and a bit lighter.
- Herb mix-ins: Adding fresh thyme or rosemary takes the soup to the next level with earthy fragrance.
- Pasta choices: When I don’t have egg noodles, I often use rotini or elbow macaroni—they soak up the broth beautifully.
- Vegetables: Throwing in peas or corn can add a pop of sweetness and more color.
How to Make Leftover Turkey Noodle Soup Recipe
Step 1: Build Your Flavor Base
Start by filling up a large saucepan with your homemade turkey stock or a good-quality canned stock. Toss in the bay leaf, diced carrots, chopped onion, celery, and minced garlic. Let everything simmer gently for 10 to 15 minutes until the veggies are tender but still hold their shape. This slow simmer is where your soup develops that rich, comforting base flavor, so don’t rush it.
Step 2: Add the Good Stuff
Once the vegetables are perfectly softened, stir in the chopped parsley, noodles, and shredded turkey. Cook according to the noodle package instructions, which usually takes around 5 minutes. You want the noodles tender but not mushy, and the turkey warmed through. Before serving, be sure to fish out the bay leaf—it’s done its job and isn’t tasty to bite into!
Pro Tips for Making Leftover Turkey Noodle Soup Recipe
- Homemade Stock Magic: Making your own turkey stock from bones adds unmatched depth—save those carcasses and simmer away!
- Noodle Timing: Add noodles last to avoid sogginess; cook just until al dente for the best texture.
- Fresh Herbs Finish: Stir parsley in at the end to keep its vibrant color and fresh flavor brightening the soup.
- Savory Balance: Season gradually and taste often; leftover turkey varies in saltiness, so adjust accordingly.
How to Serve Leftover Turkey Noodle Soup Recipe
Garnishes
I usually garnish with an extra sprinkle of fresh parsley—it adds that bright, fresh note that lifts the soup beautifully. Sometimes, when I’m feeling indulgent, I add a little cracked black pepper right on top or even some grated Parmesan cheese for a savory twist.
Side Dishes
This soup pairs wonderfully with crusty bread or buttery garlic toast for dipping, and my family always loves a simple green salad on the side to complete the meal.
Creative Ways to Present
For special occasions, I like to serve this soup in individual rustic bread bowls—it turns a humble leftover meal into something festive and fun. Using bright ceramic bowls and adding a side of herbed crackers can also make the presentation feel extra cozy and inviting.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in an airtight container in the fridge and find it stays fresh and flavorful for up to 3 days. The key is to cool the soup completely before sealing, which helps avoid that “steam trap” effect that can lead to soggy noodles or watered-down broth.
Freezing
Freezing this soup works well if you leave the noodles out before freezing or add them fresh when reheating — frozen noodles often get mushy. I portion the soup into freezer-safe containers or bags and label with the date. It’s a lifesaver for weeks when you need a quick, hearty meal.
Reheating
I reheat the soup gently on the stovetop over medium-low heat to keep the turkey tender and the broth clear. If the noodles have absorbed too much broth, I add a splash of water or stock to thin it out. Microwave works too, just be mindful to stir occasionally for even heating.
FAQs
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Can I use fresh turkey instead of leftovers for the soup?
Absolutely! Fresh turkey breast or thigh meat can be shredded and added to the soup. Just be sure to adjust cooking times accordingly to ensure the turkey is cooked through and tender.
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What can I substitute for egg noodles in this soup?
You can easily swap egg noodles for other pasta shapes like rotini, elbow macaroni, or even rice noodles if you prefer gluten-free options. Just cook according to package instructions and keep an eye on the texture.
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Is it better to make homemade turkey stock or use store-bought?
Homemade stock adds a richer, deeper flavor that elevates the soup, but good-quality low sodium store-bought stock is a great time-saver and still yields tasty results—choose based on your time and preference.
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How long can I store leftover turkey noodle soup in the fridge?
Store the soup in an airtight container and consume within 3 to 4 days for the best taste and safety.
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Can I freeze the leftover turkey noodle soup?
Yes, but for best texture, leave the noodles out when freezing and add cooked noodles fresh when reheating. Otherwise, frozen noodles may get mushy.
Final Thoughts
This leftover turkey noodle soup recipe has become my go-to comfort food after any big turkey meal. It’s simple, satisfying, and so flexible—you can tweak it however you like and still end up with a bowl full of warmth and goodness. I hope you’ll try it soon and make it your own family favorite too; it’s one of those recipes that keeps giving, turning leftovers into something truly special.
Print
Leftover Turkey Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Sodium
Description
This comforting Leftover Turkey Noodle Soup is a perfect way to use up cooked turkey and create a hearty, flavorful meal. Made with homemade or canned turkey stock, fresh vegetables, tender egg noodles, and shredded turkey, this soup is a delicious and easy way to enjoy a warm bowl of goodness any time of year.
Ingredients
Soup Base
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- salt to taste
- freshly ground black pepper to taste
Vegetables and Aromatics
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
Main Ingredients
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the Stock: Fill a large saucepan with 6 cups of homemade turkey stock or low sodium canned stock. This will be the flavorful base of your soup.
- Add Vegetables and Seasoning: Stir in 1 bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and freshly ground black pepper to taste. Bring the mixture to a simmer and cook for 10-15 minutes until the vegetables become tender and release their flavors into the broth.
- Add Parsley, Noodles, and Turkey: Add the chopped parsley, uncooked egg noodles, and shredded leftover turkey to the simmering soup. Cook according to the noodle package directions, approximately 5 minutes, until the noodles are al dente and the turkey is heated through.
- Finish and Serve: Remove and discard the bay leaf from the soup. Taste and adjust seasoning if necessary, then ladle into bowls and serve hot for a comforting, nourishing meal.
Notes
- Chicken: Substitute turkey with leftover chicken and use chicken stock as an alternative. You can also use bones from a rotisserie chicken to make flavorful stock.
- Time Saver: If homemade stock isn’t available, low-sodium canned turkey or chicken stock or broth works well.
- Pasta: Any noodle type such as rotini or elbow macaroni can be used instead of egg noodles.
- Herbs: For extra flavor, add fresh thyme, rosemary, or chives according to your preference.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131 kcal
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 15 mg
