I absolutely love this Leftover Turkey Noodle Soup Recipe because it transforms those bits of leftover turkey into a cozy, delicious meal that feels like a warm hug in a bowl. It’s one of my go-to recipes after a holiday feast, but really, you’ll find it’s perfect anytime you want something simple, nourishing, and satisfying without extra fuss.
When I first tried this soup, I was amazed at how the homemade turkey stock and fresh veggies melded alive with the tender turkey and egg noodles. If you’ve ever struggled to make use of leftover turkey, this recipe will become a quick favorite—you get tons of flavor and comfort with minimal effort. Plus, it’s a fantastic one-pot meal for busy weeknights.
Why You’ll Love This Recipe
- Comfort Food Classic: It’s the ultimate way to warm up your soul using leftovers you already have.
- Super Simple: Minimal ingredients and easy steps mean you can have it on the table quickly.
- Flexible & Customizable: You can swap noodles, add herbs, or even use chicken stock if turkey stock isn’t handy.
- Feeds a Crowd: Makes a comforting batch for friends or family, perfect for leftovers but loved fresh too.
Ingredients You’ll Need
These ingredients blend naturally to build rich flavor, with veggies for sweetness, stock as the base, and noodles plus turkey to make it hearty. When shopping, look for fresh produce and quality turkey—the better your stock and turkey, the more memorable the soup.
- Turkey Stock: Homemade is best for depth, but low sodium canned stock works in a pinch.
- Bay Leaf: Adds subtle earthiness—don’t forget to remove it before serving!
- Carrot: Diced small so they cook quickly and add a touch of sweetness.
- Onion: Chopped medium-fine, it creates a savory foundation.
- Celery: Classic soup veggie that brightens the broth.
- Garlic: Minced for an aromatic punch.
- Salt and Black Pepper: Season carefully—you can always adjust at the end.
- Parsley: Fresh and chopped to add a fresh herbaceous note.
- Egg Noodles: I love no-yolk noodles here, but any quick-cooking pasta works.
- Leftover Turkey: Shredded for tender bites throughout the soup.
Variations
I like to switch things up depending on what’s in my pantry or mood. Feel free to experiment—you’ll find this Leftover Turkey Noodle Soup Recipe is a great base for your own twists.
- Chicken Instead of Turkey: Swapping with leftover chicken and chicken stock is just as delicious and sometimes even more accessible if you don’t have turkey on hand.
- Pasta Alternatives: Sometimes I switch egg noodles for rotini, or elbow macaroni for a change of texture, and it works beautifully.
- Herbs Galore: Adding fresh thyme or rosemary can add depth; I once added chives, and it gave a lovely oniony brightness.
- Vegetable Boost: Toss in diced potatoes or green beans for a heartier, veggie-packed version.
How to Make Leftover Turkey Noodle Soup Recipe
Step 1: Build Your Flavor Base
Start by pouring your homemade turkey stock into a large saucepan and setting it to simmer. Toss in the bay leaf, diced carrots, onion, celery, and minced garlic. Let all those flavors mingle gently over medium heat for about 10-15 minutes, until the veggies soften. This simmering is where the magic happens—it builds the soul of your soup. I always keep an eye here to ensure it’s not boiling hard, which can make the veggies mushy.
Step 2: Bring It All Together
Once the veggies are tender, stir in the chopped parsley, the uncooked egg noodles, and of course, the shredded leftover turkey. Cook everything together according to the noodle package directions—usually around 5 minutes. As the noodles soften, they’ll soak up the flavorful broth, and the turkey warms through without drying out. Make sure to discard the bay leaf before serving—it’s a flavor booster, but not an edible treat!
Pro Tips for Making Leftover Turkey Noodle Soup Recipe
- Use Homemade Stock When Possible: I learned this early—it really makes the soup taste richer and fresher.
- Don’t Overcook the Noodles: They finish cooking in the broth, so keep an eye on timing to avoid mushiness.
- Season Gradually: Add salt and pepper in increments, tasting as you go to get just the right balance.
- Save Fresh Herbs for the End: I add parsley last to keep that fresh, vibrant flavor and avoid bitterness.
How to Serve Leftover Turkey Noodle Soup Recipe
Garnishes
I always sprinkle extra chopped parsley on top for a burst of color and freshness. Sometimes I add a squeeze of fresh lemon juice or a crack of black pepper to brighten the flavors just before serving. A few toasted croutons or a sprinkle of grated Parmesan also take this soup up a notch when I’m feeling fancy.
Side Dishes
We love pairing it with warm buttered bread or classic grilled cheese sandwiches for dipping. Sometimes a simple green salad with a light vinaigrette makes the meal feel more balanced. If you want to keep it extra cozy, a slice of cornbread is unmatched alongside this soup.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini pumpkin bowls—such a fun autumn twist! Another time, serving it in pretty mason jars made it feel portable and festive for a casual gathering. Even just a dash of fresh herbs and a drizzle of olive oil can elevate the presentation beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup into airtight containers and store it in the fridge where it keeps well for up to 3 days. I’ve found that waiting to add noodles until reheating prevents them from getting too mushy, so sometimes I cook extra noodles separately to toss in fresh later.
Freezing
This soup freezes wonderfully—just hold off on adding noodles if you plan to freeze it. Freeze the broth, veggies, and turkey in portioned containers or freezer bags. When you’re ready, thaw overnight and cook fresh noodles before serving for best texture.
Reheating
I gently warm the soup on the stovetop over medium heat, adding a splash of water or broth if it seems too thick. If you cooked noodles in advance, I add them in last so they stay firm. Microwave reheats well too, but stir halfway through to heat evenly.
FAQs
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Can I use other types of noodles for this soup?
Absolutely! While egg noodles are traditional and perfect for this soup, rotini, elbow macaroni, or even small shells work great. Just adjust cooking time according to the pasta you choose to avoid mushiness.
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What if I don’t have homemade turkey stock?
No worries—low-sodium canned turkey or chicken stock makes a fine substitute. You can also use broth or stock from a rotisserie chicken for a quick shortcut that still tastes great.
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How do I keep the noodles from getting soggy when storing leftovers?
The best tip is to store the noodles separately if possible and add them fresh when reheating. If that’s not an option, try using heartier pasta and reheat gently to maintain texture.
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Can I make this Leftover Turkey Noodle Soup Recipe vegetarian?
While this recipe is designed around turkey, you can make a vegetarian version by using vegetable broth and skipping the turkey or adding plant-based protein alternatives. Roasted mushrooms or white beans add great texture and flavor.
Final Thoughts
This Leftover Turkey Noodle Soup Recipe truly feels like a gift in my kitchen—it’s a simple way to stretch leftovers without compromising on flavor or comfort. I hope you’ll give it a try and find, just like I did, that it’s more than just soup; it’s a little ritual of warmth and care, perfect for chilly nights or anytime you need a cozy meal. Trust me, once you make this, it’ll be on your repeat list just like it is on mine.
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 easy leftover turkey noodle soup that uses homemade turkey stock and fresh vegetables to create a warm, flavorful meal perfect for using up leftover turkey.
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 & 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 (such as no-yolk)
- 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.
- Add Vegetables and Seasoning: Add 1 bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and fresh black pepper to the stock. Simmer gently for 10-15 minutes, or until the vegetables are tender and flavors meld.
- Cook Noodles and Turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded turkey. Cook according to the noodle package directions, approximately 5 minutes, until noodles are tender and turkey is heated through.
- Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and serve warm.
Notes
- Chicken substitution: Use leftover chicken and chicken stock instead of turkey for a similar flavor.
- Time Saver: Use low-sodium canned stock if you don’t have time to make homemade turkey stock.
- Pasta Variations: Feel free to substitute with rotini, elbow macaroni, or any noodle you have on hand.
- Herb Additions: Fresh thyme, rosemary, or chives can be added for extra aroma and flavor.
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
