This leftover turkey noodle soup is the perfect meal to use all that extra turkey from Thanksgiving dinner. Start by making turkey bone broth then use the broth and leftover meat to make a hearty and healthy turkey noodle soup.
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I just love a good holiday meal that revolves around a perfectly cooked turkey. And honestly, sometimes the thanksgiving leftovers are the best part.
Turkey sandwiches, turkey stroganoff, casseroles, mac and cheese, and turkey noodle soup are just a few good ways to use up that leftover turkey.
When your thanksgiving dinner is done, don't toss that turkey carcass! Instead, make a turkey carcass bone broth that can be added to so many different things. Like this leftover turkey soup recipe.
It calls for turkey bone broth that is made with the leftover turkey carcass, turkey meat, carrots, celery, and egg noodles.
It has deep, rich flavors from the broth but is on the lighter side with all the veggies. It's the perfect post Thanksgiving day meal.
Since this soup calls for a homemade stock, it is a much lighter option than soups that are full of creams.
Are you a soup lover like I am? Check out my other favorite soup recipes.
Ingredients
This easy turkey soup is my favorite way to use that extra turkey. It calls for simple ingredients and takes just about 30 minutes to make. Here is what you will need:
- Leftover turkey (dark meat and light)
- Olive Oil
- Yellow Onion
- Carrots
- Celery
- Garlic
- Black Pepper
- Salt
- Thyme
- Rosemary
- Turkey Bone Broth
- Egg Noodles
- Top with Fresh Parsley
*Leftover Vegetables can also be used in this soup recipe.
Instructions
Heat a large pot or dutch oven over medium heat.
Add the olive oil and sauté the onions until soft and translucent. About 5 minutes.
Add in the carrots and celery and continue to sauté.
Add in garlic and cook for 30 seconds.
Add in the dried herbs, salt, pepper and turkey meat.
Slowly pour in the turkey broth, add egg noddles, and bring to a boil.
Reduce to simmer, and cook noddles according to package directions.
When noodles are done, top the soup with fresh parsley and serve.
Storage
This soup will keep in the refrigerator for 3-4 days in an airtight container.
Can turkey soup be frozen? Yes! This soup does freeze well, but the noodles do not. If you plan on freezing it, make the soup, leaving out the noodles, then add them back in when you reheat the soup.
To thaw turkey soup just place container in the refrigerator for a day, then reheat on the stovetop or microwave.
Substitutions
Don't have enough turkey? This soup can also be made with rotisserie chicken. It makes a great substitute when there may not be enough turkey left over.
Rice soup: Wild rice, white rice, or brown rice can all be used in place of the noodles. Just add to the soup and cook according to package directions.
Green Beans: Canned or frozen green beans can be added.
Variations
Slow Cooker: This turkey noodle soup can also be made easily in a crock pot. Just dump all the ingredients in except for the noodles, and cook on low for 4-6 hours. About 30 minutes before serving, boil the noodles separately and add them to the soup.
Leftover vegetables: Leftover vegetables from your Thanksgiving dinner can also be used.
Chicken: This soup is very similar to a chicken noodle recipe which you can make instead of using turkey. Just use chicken broth and cooked, shredded chicken breast. A rotisserie chicken may also be used. Check out my chicken noodle soup recipe!
Equipment
Soup Pot: I prefer to use a large dutch oven to make soups but any large soup pot would work.
Other Soup Recipes:
Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.
Turkey Noodle Soup
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 1 Large Yellow Onion Diced
- 2 Cups Diced Carrots about 3-4 large carrots
- 2 Cups Diced Celery about 5-6 stalks
- 2-3 Garlic Cloves Minced or pressed
- 1 teaspoon Dried Rosemary 1 tablespoon fresh
- 1 teaspoon Dried Thyme 1 tablespoon fresh
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 pound Left over turkey Shredded or Chopped
- 4 Cups Turkey Broth
- 16 ounces Egg Noodles
- ¼ Cup Fresh Parsley chopped
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add the olive oil and sauté the onions until soft and translucent. About 5 minutes.
- Add in the carrots and celery and continue to sauté.
- Add in garlic and cook for 30 seconds.
- Add in the dried herbs, salt, pepper and turkey meat.
- Slowly pour in the turkey broth and add noodles. Bring the pot to a boil.
- Reduce to simmer cook noodles according to the package directions.
- When noodles are done, top the soup with fresh parsley and serve.
I made this with your broth recipe and our left over turkey. I used carrots and peas fir the veggies and fresh herbs. It was soooooo delicious. We are finishing off our leftovers for lunch today.
I love the idea of adding peas! My kids would love that. Thank you for giving it a try.
My soup turned out perfect. Thank you for the recipe.
Hi Keyla! I'm so happy to hear you enjoyed it. Hope you had a great Thanksgiving!