Leftover Turkey Noodle Soup: Warm Family Favorite
Hey, nothing feels better than a hot bowl of Leftover Turkey Noodle Soup after the holidays. It’s my go-to way to use up turkey bits.
And guess what? My family loves it too. I really love this dish because it’s so simple to whip up. It wastes nothing. Plus, the kitchen smells amazing with all those herbs bubbling away.
Tender noodles, juicy turkey, and crisp veggies mix just right. It’s cozy, cheap, and feels like a big warm hug. Perfect for cold nights or when you want easy comfort food. Can you smell it already? Yum!
Ingredients You’ll Need
This soup is super simple to throw together. You need just a handful of basic ingredients. Check out the recipe card below for all the exact amounts.
- Leftover Turkey: Use that yummy turkey you already cooked. Just shred it up and toss it in!
- Egg Noodles: These wide noodles make the soup feel like a big, warm hug in a bowl.
- Carrots: Fresh carrots add a little sweetness and make your soup look so pretty and colorful.
- Celery: This gives the soup that classic flavor. You know, the kind grandma always made?
- Onion: Yellow onion is perfect here. It adds so much flavor without being too strong or overpowering.
- Garlic: Fresh garlic makes everything better. Can you imagine soup without it? I can’t!
- Turkey or Chicken Broth: Good broth makes all the difference. It’s the star of the show here, really.
- Fresh Herbs: Thyme and parsley add a fresh, bright flavor to everything. They’re like magic in a bowl!
How to Make Leftover Turkey Noodle Soup
Ready to make this? It’s so easy, and you’ll have soup on the table in less than an hour!
Step 1: Sauté the Aromatics
Warm up 2 tablespoons olive oil in your big pot over medium heat. Toss in 1 diced onion and 3 chopped celery stalks. Let them cook for 5 minutes. They’ll get soft and smell amazing!
Step 2: Add Garlic and Carrots
Now add 4 minced garlic cloves and 3 sliced carrots. Cook everything for 2 minutes. Your kitchen will smell SO good right now. The garlic gets all fragrant and delicious!
Step 3: Pour in the Broth
Time to add 8 cups turkey or chicken broth. Turn the heat up high and bring it to a boil. This is where your soup really starts coming together. Exciting, right?
Step 4: Season and Simmer
Add 1 teaspoon dried thyme, 2 bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Turn the heat down to medium-low. Let it bubble gently for 15 minutes until your veggies are nice and tender.
Step 5: Cook the Noodles
Drop in 3 cups wide egg noodles. Give them a good stir so they don’t stick together. Cook for 8 minutes or whatever the package says. They should be tender but not mushy!
Step 6: Add Turkey and Herbs
Stir in 3 cups shredded leftover turkey and ¼ cup chopped fresh parsley. Cook for 3 minutes until the turkey is hot. Pull out those bay leaves and ENJOY! Your soup is ready!
Tips for the Best Turkey Noodle Soup
- Don’t Overcook the Noodles: Add them last and watch them carefully. Nobody likes mushy noodles, right?
- Use Homemade Stock: If you made stock from your turkey bones, use it here. The flavor is incredible!
- Season Gradually: Taste as you go. Your leftover turkey might already have salt in it.
- Cook Noodles Separately: If you’re meal prepping, cook the noodles on their own. Add them fresh when you reheat.
- Add Vegetables Last: Keep your veggies a little crisp. They taste better with a tiny bit of crunch!
Variations and Substitutions
Want to mix things up? This soup is super flexible. You can change it to fit whatever you have on hand!
- Grain-Free Option: Swap the noodles for cauliflower rice or zucchini noodles. It’s lighter and still tasty!
- Creamy Version: Stir in 1 cup heavy cream or half-and-half at the end. It makes the soup rich and dreamy.
- Asian-Inspired Twist: Try ginger, soy sauce, and bok choy with rice noodles instead. It’s a fun change!
- Vegetable Boost: Throw in mushrooms, green beans, or peas for extra nutrition.
Frequently Asked Questions
Can I make this soup ahead of time?
Yep! Make it up to three days early. Just pop it in the fridge and reheat when you’re ready to eat.
How do I store leftover turkey noodle soup?
Let it cool down first. Then put it in containers with lids. It stays good for four days in your fridge.
Can I freeze this soup?
You sure can! But leave out the noodles before freezing. Add fresh noodles when you reheat it. They’ll taste much better!
What to serve with turkey noodle soup?
Try crusty bread, crackers, or a green salad. Makes a full, happy meal.
Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken works great. Now you can make this soup anytime, not just after Thanksgiving!
How can I make the broth richer?
Simmer your turkey bones with veggies for a few hours. Or add a splash of white wine for extra flavor.
Why are my noodles mushy?
Noodles soak up liquid over time. Cook them just until tender. If you’re making ahead, keep them separate from the broth.
Can I use different types of noodles?
Sure thing! Try rotini, shells, or even orzo. Just cook them according to their package directions. Easy peasy!
Leftover Turkey Noodle Soup: Warm Family Favorite
Ingredients
Equipment
Method
- Heat olive oil in your pot over medium heat until it's nice and warm.
- Add onion and celery, cook 5 minutes until soft and see-through.
- Toss in garlic and carrots, cook 2 minutes until they smell amazing.
- Pour in broth and turn the heat to high, bring to a boil.
- Add thyme, bay leaves, salt, and pepper, and simmer 15 minutes.
- Stir in egg noodles and cook 8 minutes until tender.
- Add turkey and parsley, cook 3 minutes until heated through.
- Remove bay leaves, taste it, adjust the seasoning, and serve hot.
Notes
- Keep noodles separate if meal prepping. They won’t get mushy and soggy that way.
- No turkey? Use rotisserie chicken instead. It works perfectly and tastes just as good.
- Want it creamy? Add cream in the last few minutes for a richer soup.
- This soup tastes even better the next day. The flavors get more delicious overnight.
- Freeze without noodles for up to three months. Cook fresh noodles when you reheat it.
