This easy Leftover Turkey Noodle Soup recipe is hearty, cozy, and so flavorful. It uses those delicious leftovers for the perfect post-holiday soup, which means less prep work and time spent in the kitchen. The recipe yields 8 servings and will feed a hungry family well.
The recipe starts off by sautéing the onions, carrots, and celery in olive oil. Sautéing the vegetables together is key to allowing the flavors to release and blend. You can sub the olive oil for butter if you want to add more richness to the soup. The recipe calls for low-sodium chicken broth, but feel free to use homemade turkey or chicken broth if you have some on hand. I like to flavor my soup with fresh thyme and use fresh parsley as a garnish. Use dried thyme, or add in some rosemary or oregano instead if that’s what you have. As for the noodles, wide egg noodles are a traditional choice for this soup. However, you can swap in whatever pasta you like. So, feel free to experiment with the ingredients to fit your family’s taste. Enjoy!
To make the Leftover Turkey Noodle Soup, you will need the following ingredients:
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat and add 1 chopped onion, 1 chopped carrot, and 1 chopped celery rib. Sauté, stirring occasionally, until softened, about 5 minutes.
Stir in 8 cups broth, 3 cups shredded turkey, 2 teaspoons minced thyme, and a bay leaf and bring to a simmer. Cook until the vegetables are tender, about 15 minutes.
Stir in 8 ounces wide egg noodles.
Cook until the noodles are tender for about 5 minutes. Remove the pot from heat and season to taste with salt and black pepper. Sprinkle with minced parsley.
Serve hot and enjoy.
This Leftover Turkey Noodle Soup has everything you love about the soup - veggies, delicious broth, healthy protein, and hearty egg noodles. Easy and satisfying, it makes for a perfect warming dinner. If you make this recipe, leave a comment to let us know how you liked it, and tag #cookmerecipes in your photos on Instagram.
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