- 2 tbsp Olive oilor butter
- 1 Onionfinely chopped
- 1 Carrotspeeled and chopped
- 1 rib Celerychopped
- 8 cups Chicken brothor turkey broth, low-sodium
- 3 cups Turkeycooked, chopped or shredded
- 2 tsp Fresh thymeminced, or ½ tsp dried
- 1 Bay leaf
- 8 oz Egg noodles
- Saltto taste
- Black pepperto taste
Leftover Turkey Noodle Soup
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:
Steps to make Leftover Turkey Noodle Soup
Sauté onions, carrots, and celery
Add broth, turkey, thyme, and bay leaf
Perfect recipe for Thanksgiving leftovers. Thanks for sharing!
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