Turkey Noodle Soup – The Coziest Way to Use Leftover Turkey
Warm, comforting, and full of flavor, this Turkey Noodle Soup is the perfect way to transform your holiday leftovers into something truly delicious.
After Thanksgiving or any big turkey dinner, there’s always one question—what to do with all that leftover turkey? This homemade Turkey Noodle Soup is your answer.
Inspired by classic fall soups and stews, it’s made with tender turkey, egg noodles, and a flavorful broth that tastes like comfort in a bowl.
You can even make this as a turkey soup from carcass recipe to get every bit of flavor out of your bird. It’s cozy, wholesome, and ideal for freezing or meal prep.
Why You’ll Love This Recipe
- Great way to use leftover turkey without wasting a thing.
- Creamy, hearty, and full of classic Thanksgiving comfort.
- Family-friendly meal that reheats beautifully for lunch or dinner.
- Simple ingredients and quick prep—perfect for busy days.
- Can be made on the stovetop or as a leftover turkey soup crockpot version.
Turkey Noodle Soup
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks chopped
- 6 cups chicken or turkey broth homemade or store-bought
- 2 cups cooked turkey shredded or chopped
- 2 cups egg noodles or any short pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 cup milk or cream optional for a creamy turkey soup
- Use gluten-free noodles for a gluten-free version.
- Swap turkey for shredded chicken if you don’t have leftovers.
- Replace cream with coconut milk for a dairy-free alternative.
Instructions
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes, until softened and fragrant.
- Add garlic and herbs: Stir in minced garlic, thyme, and parsley. Cook for 30 seconds, just until aromatic.
- Add broth and turkey: Pour in the chicken or turkey broth and add shredded turkey. Bring to a gentle boil.
- Simmer and cook noodles: Add the egg noodles and simmer for 10–12 minutes, until noodles are tender.
- Make it creamy (optional): Stir in milk or cream, and let the soup warm through for another 2–3 minutes.
- Taste and serve: Adjust seasoning with salt and pepper to your liking, then ladle into bowls and enjoy warm.
Pro Tips & Variations
- Add more veggies: Stir in frozen peas, corn, or spinach for added color and nutrition.
- For extra flavor: Add a splash of lemon juice or a sprinkle of parmesan cheese before serving.
- Make it creamy: Blend half of the soup before adding noodles for a thicker, creamier consistency.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Cook the soup without the noodles and store it. When reheating, add fresh noodles so they don’t get soggy.
Can I freeze turkey noodle soup?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Can I use ground turkey instead of shredded?
Yes—sauté ground turkey with onions before adding broth for a heartier twist.
