I absolutely love how this Leftover Turkey Noodle Soup Recipe turns simple leftovers into a warm, comforting meal. Whenever I’ve had turkey sitting in the fridge after a big holiday feast, this soup becomes my go-to – it feels cozy, wholesome, and just plain delicious. The way the homemade turkey stock infuses every spoonful with flavor is truly something special, and you’ll find it’s a fantastic way to make your turkey stretch a little further without any extra effort.
What really makes this recipe stand out for me is its simplicity combined with hearty goodness. You can whip it up quickly on any day when you want something nourishing but don’t want to spend hours cooking. Plus, using leftover turkey means zero waste and maximum flavor, which is a win-win in my book. If you’re searching for that perfect Leftover Turkey Noodle Soup Recipe that’s easy, tasty, and foolproof, you’re in the right place.
Why You’ll Love This Recipe
- Easy and Quick to Make: This soup comes together in about 30 minutes, perfect for busy days.
- Clever Use of Leftovers: Transform leftover turkey into a comforting meal that tastes like new.
- Flexible Ingredients: You can customize veggies, herbs, and noodles to what you have on hand.
- Wholesome and Light: It’s nourishing without being heavy, ideal for chilly days or when you want something simple.
Ingredients You’ll Need
Most of the ingredients come from pantry staples and any good leftover turkey you have, making this both accessible and affordable. The key is having a rich turkey stock to build the base, plus fresh veggies to keep things bright and flavorful.
- Turkey stock: Homemade if possible, but a good quality low sodium canned stock works great too.
- Bay leaf: Adds subtle earthy flavor, remember to remove before serving.
- Carrot: Chopped small for even cooking and a touch of natural sweetness.
- Onion: Provides that classic base soup flavor—yellow or white both work.
- Celery: For crunch and fresh herbal notes that balance the soup.
- Garlic: Minced to distribute that fragrant punch evenly.
- Salt and Pepper: Season to taste—this really brings out the flavors.
- Parsley: Fresh, chopped parsley adds a vibrant pop at the end.
- Egg noodles: I use no-yolk, but any small pasta like rotini or elbow macaroni works too.
- Leftover turkey: Shredded, about 8 ounces; leftovers from Thanksgiving or a roasted bird are perfect.
Variations
I love how adaptable this Leftover Turkey Noodle Soup Recipe is, so I encourage you to make it your own. Personally, I’ve swapped out noodles for gluten-free pasta with great results, and sometimes I toss in fresh herbs I have growing in my garden.
- Swap Turkey for Chicken: When turkey isn’t an option, leftover chicken and chicken stock make a delicious alternative.
- Herb Variations: Fresh thyme, rosemary, or chives can bring slightly different aromas and deepen the soup’s flavor.
- Different Noodles: No egg noodles? No problem—try rotini, elbow macaroni, or even orzo for a different texture.
- Vegetarian Version: Use vegetable broth and add beans or tofu for protein to make it meatless but still hearty.
How to Make Leftover Turkey Noodle Soup Recipe
Step 1: Build Your Flavorful Base
Start by filling a large saucepan with your turkey stock—homemade brings that extra depth but store-bought works fine too. Add the bay leaf along with diced carrots, onions, celery, garlic, and a pinch of salt and pepper. Let everything simmer gently for about 10 to 15 minutes until the vegetables soften and all those lovely flavors meld together; you’ll smell the kitchen start to feel like a warm hug.
Step 2: Add Fresh Parsley, Noodles, and Turkey
Once the veggies are tender, stir in the chopped parsley, your choice of noodles, and the shredded leftover turkey. Follow the noodle package instructions for cooking time—usually around 5 minutes. This is when the turkey warms through and the noodles absorb that savory broth, making every bite incredibly satisfying. Don’t forget to remove the bay leaf before serving—it’s done its job and doesn’t belong in your bowl!
Pro Tips for Making Leftover Turkey Noodle Soup Recipe
- Use Homemade Stock When Possible: I discovered that homemade turkey stock makes a big difference, giving the soup a richer and more authentic flavor than store-bought alternatives.
- Don’t Overcook Noodles: Adding noodles towards the end and cooking just until tender keeps them from turning mushy, which can easily dull the soup’s texture.
- Fresh Herbs Bring Brightness: Adding parsley right before serving gives the soup a fresh, lively punch that transforms it completely.
- Season Last and Taste as You Go: I used to salt too early, but I learned to adjust seasoning after the noodles absorb broth, so my soup never ends up too salty.
How to Serve Leftover Turkey Noodle Soup Recipe
Garnishes
I love topping my bowl of turkey noodle soup with a sprinkle of freshly chopped parsley and a crack of black pepper—that fresh touch makes a big difference. Sometimes I add a squeeze of lemon juice or a dusting of grated Parmesan for an unexpected but delicious twist.
Side Dishes
For sides, crusty bread or buttery garlic toast is my favorite to dip into the broth. Occasionally, I serve it alongside a simple green salad for a light, balanced meal.
Creative Ways to Present
If I’m serving this soup for guests, I like to ladle it into rustic bowls and garnish with edible flowers or microgreens, which adds a lovely touch. Another time-saving trick is preparing it in individual stoneware crocks so everyone can enjoy their own warm serving straight from the oven.
Make Ahead and Storage
Storing Leftovers
I usually store leftover turkey noodle soup in airtight containers in the fridge for up to 3 days. When reheating, I add a splash of water or stock if it seems too thick – it refreshes the broth perfectly.
Freezing
This soup freezes well in portioned freezer-safe containers. I learned freezing before adding noodles works best to prevent them from getting mushy, so I add fresh noodles when reheating.
Reheating
When reheating, I gently warm the soup on the stove over low heat, stirring occasionally. If adding fresh noodles, I cook them separately and combine just before serving to keep their texture intact.
FAQs
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Can I use store-bought turkey stock for this Leftover Turkey Noodle Soup Recipe?
Absolutely! While homemade stock adds deeper flavor, using low-sodium store-bought turkey or chicken stock works well and saves time. Just be sure to taste and adjust seasoning since some canned stocks can be quite salty.
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What type of noodles work best in this soup?
Egg noodles are classic for this soup thanks to their texture and mild flavor, but you can easily swap in rotini, elbow macaroni, or orzo. The key is to choose a smaller pasta that cooks quickly and holds up well in broth.
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Can I make this Leftover Turkey Noodle Soup Recipe vegetarian?
Yes! Use vegetable broth instead of turkey stock, omit the turkey, and add hearty veggies or beans for protein. While it won’t have the same turkey flavor, it’s still cozy and nourishing.
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How long does the soup keep in the fridge?
Stored in an airtight container, it stays fresh for about 3 days. For best texture, reheat gently and consider cooking fresh noodles when warming leftovers.
Final Thoughts
This Leftover Turkey Noodle Soup Recipe has become a little tradition in my kitchen—there’s something so satisfying about turning leftovers into something new and heartwarming. If you give it a try, I’m confident your family will love it as much as mine does, especially on those chillier days when you want food that feels like a hug in a bowl. Trust me, keep this recipe handy, because once you try it, you’ll want to come back to it again and again.
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
Description
A comforting and hearty leftover turkey noodle soup made with homemade turkey stock, fresh vegetables, egg noodles, and shredded turkey. This easy-to-make soup is perfect for utilizing leftover turkey and offers a flavorful, nourishing meal ready in under 30 minutes.
Ingredients
Soup Base
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
Vegetables and Seasoning
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves (minced)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped parsley
Other Ingredients
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
- Prepare the stock and vegetables: Fill a large saucepan with the homemade turkey stock (or canned stock), then add the bay leaf, diced carrots, chopped onion, celery, minced garlic, salt, and freshly ground black pepper. Simmer the mixture for 10-15 minutes until the vegetables become tender and the flavors meld.
- Add noodles and turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded leftover turkey. Cook according to the noodle package directions, which is about 5 minutes, ensuring the noodles are tender and the turkey is heated through.
- Finish and serve: Remove and discard the bay leaf from the soup. Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- Chicken alternative: Substitute leftover chicken and chicken stock if turkey is unavailable. Using bones from a rotisserie chicken to make stock works well.
- Time Saver: Use low-sodium canned turkey or chicken stock or broth if you don’t have homemade stock handy.
- Pasta variations: Feel free to use different noodle types such as rotini, elbow macaroni, or your favorite pasta.
- Herbs: Enhance the flavor by adding fresh thyme, rosemary, or chives according to your preference.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 131
- Sugar: 2.5 g
- Sodium: 57 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 20 mg
