Leftover Turkey Noodle Soup is one of those soul-hugging recipes that swoops in just when you need it most—like the day after Thanksgiving when your fridge is packed and your energy is running on pumpkin pie fumes. This cozy, no-fuss soup is exactly the kind of recipe busy home cooks (like you and me) crave: fast, flavorful, and flexible. We’re talking tender leftover turkey, hearty egg noodles, and a medley of soft, sautéed veggies—all swirling around in a savory broth that tastes like it’s been simmering all day (but really hasn’t).
And did I mention it’s ready in under 30 minutes? Yup, it’s basically the superhero of “what do I do with all this turkey?” meals. Whether you’re navigating picky kids or just too tired to cook something elaborate, this easy Leftover Turkey Noodle Soup has your back. It’s comforting, nourishing, and honestly, a little addictive.
Table of Contents
What is Leftover Turkey Noodle Soup?
Leftover Turkey Noodle Soup is a hearty, homey way to stretch your holiday turkey into a whole new meal without feeling like you’re eating a rerun. Think of it as chicken noodle soup’s festive cousin—made with shredded cooked turkey instead of chicken and simmered in rich, flavorful turkey stock. The veggies—onion, carrot, celery, and garlic—bring brightness and balance, while egg noodles make it filling enough to be dinner-worthy.
This soup embraces simplicity, which is perfect for the post-holiday lull when we all want comfort food but can’t stand the thought of another complicated recipe. Whether you’re a kitchen newbie or a seasoned pro, this is a no-stress, all-reward dish that gives you one more reason to be thankful for turkey leftovers.
Reasons to Try Leftover Turkey Noodle Soup
There are a lot of reasons to love Leftover Turkey Noodle Soup, and convenience is just the beginning. First off, it saves food from going to waste—which is a win in any mom’s book. Got two cups of leftover turkey? Boom, dinner. It’s also budget-friendly, nourishing, and ridiculously flexible (egg noodles today, rotini tomorrow, or even rice if you’re feeling wild). Then there’s the feel-good factor—this soup wraps you up in a bowl of comfort, perfect for chilly nights or sniffly days.
It’s also a great way to sneak in veggies for the kids without hearing complaints. And the best part? You don’t need to babysit the stove. This is one of those “dump it, simmer it, stir it” recipes that respects your time while still delivering on taste. It’s low effort, high reward—exactly what your weeknight dinner routine needs.
Ingredients Needed to Make Leftover Turkey Noodle Soup
Soup Base
- 6 cups homemade turkey stock (or low-sodium canned broth)
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
Vegetables
- 1 cup diced carrot
- ¾ cup chopped onion
- ¾ cup diced celery
- 2 garlic cloves, minced
Add-ins
- ¼ cup chopped parsley
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups shredded leftover turkey (about 8 oz)
Instructions to Make Leftover Turkey Noodle Soup
Making Leftover Turkey Noodle Soup is easier than you might think—and this step-by-step guide will walk you through it with clear instructions and helpful tips along the way. Whether you’re a kitchen pro or just learning the ropes, follow these expanded steps to create a warm, nourishing bowl of soup that’s full of flavor and ready in just 30 minutes. We’ll also sprinkle in helpful internal links to deepen your kitchen know-how. Let’s get cooking!
Step 1: Set Up Your Soup Base
Start by grabbing a large soup pot or Dutch oven. Pour in 6 cups of turkey stock—homemade is ideal if you’ve got it, but low-sodium store-bought works just fine in a pinch. If you’re new to stock-making, check out this Turkey Rice Soup recipe, which includes helpful tips for repurposing turkey bones into rich, golden broth.
Once the stock is in, toss in 1 bay leaf, and season with a little salt and freshly ground black pepper. These simple seasonings are the backbone of the flavor, so don’t skip them—just remember to season lightly now, since you can always adjust later.
Bring the mixture to a gentle simmer over medium heat. You’re not looking for a rolling boil here—just a calm, warm bubbling that will allow the flavors to start mingling.
Step 2: Chop and Sauté Your Veggies
While the broth is heating up, prep your aromatics and vegetables. Dice 1 cup of carrots, chop ¾ cup of onion, and dice ¾ cup of celery—this trio, known as mirepoix, creates a savory base for the soup. Add in 2 minced garlic cloves for extra depth.
Once everything is chopped, stir the vegetables into the simmering broth. Let them cook for about 10 to 15 minutes, or until they’re soft and fragrant. This stage is key in the step-by-step process because it lays the groundwork for a soup that tastes like it simmered all day—even if you whipped it up in under half an hour.
If you’re working with picky eaters or want to customize your veggie mix, visit our Easy Vegetable Soup for ideas on swaps like zucchini, potatoes, or even spinach.
Step 3: Add Your Turkey and Noodles
Now it’s time to bring in the leftovers! Stir in 2 cups of shredded turkey (about 8 ounces). If the turkey was in the fridge, the soup will warm it through as it simmers. This is the moment when your leftovers start their delicious second act.
Next, add 3 ounces of uncooked egg noodles. We recommend no-yolk noodles for a lighter texture, but feel free to substitute with rotini or macaroni if that’s what’s in your pantry. (Looking for more flexible ideas? Visit our post on Creamy Chicken and Dumpling Soup, which offers other comforting noodle options.)
Toss in ¼ cup of chopped fresh parsley for a pop of color and freshness. Let everything cook together for about 5 minutes, or follow the noodle package directions until they’re just tender.
Important note in this step-by-step: don’t overcook the noodles! They’ll keep softening in the hot broth, so it’s best to stop cooking once they’re al dente.
Step 4: Taste, Adjust, and Finish
Before serving, remove the bay leaf (trust me, you don’t want to bite into that). Give the soup a final taste. Add more salt or pepper if needed. If you prefer a more herbal flavor, a pinch of thyme, rosemary, or even a dash of lemon juice can brighten things up. For inspiration on flavor variations, our Creamy Chicken Pot Pie Soup offers more ideas for herb pairings.
This is your chance to make it your own—add a handful of baby spinach, a sprinkle of Parmesan cheese, or even a dash of hot sauce if you like a little kick.
Step 5: Serve It Up Hot
Ladle the finished Leftover Turkey Noodle Soup into bowls and serve immediately while it’s steaming and fragrant. It pairs beautifully with a crusty roll, a slice of garlic bread, or a side of Baked Feta Potatoes with Lemon for something bright and tangy.
This step-by-step process is designed to be simple and foolproof, perfect for busy weeknights, lazy Sundays, or anytime you find yourself staring down a container of turkey and wondering, “What now?”
What to Serve with Leftover Turkey Noodle Soup
Leftover Turkey Noodle Soup is a meal on its own, but if you’re looking to stretch it out (or just feeling fancy), here are some easy pairings. A slice of warm, buttered cornbread would be dreamy—or try a grilled cheese if you’ve got kids to please. Garlic toast or a simple garden salad also play nicely.
If you want to stay on that cozy, comforting path, consider a side of Hearty Cheddar Garlic Herb Potato Soup—yes, soup with soup is totally a thing when it’s this good. And if you’re leaning into the post-holiday vibes, a few leftover dinner rolls from Thanksgiving will do just fine. The soup itself is light enough to handle something indulgent on the side—so go ahead and treat yourself.
Key Tips for Making Leftover Turkey Noodle Soup
- Homemade stock makes a difference, but if you’re in a hurry, low-sodium canned broth works great—just taste before salting.
- Cut your veggies evenly so they cook at the same rate and don’t end up mushy or crunchy in the wrong places.
- Don’t overcook the noodles—they keep soaking up broth even after the heat is off.
- Add herbs at the end for the brightest flavor. A little parsley goes a long way, but thyme, rosemary, or chives can also add depth.
- Make it your own—swap in leftover chicken, toss in spinach or kale, or use gluten-free noodles if needed. This soup is your playground.
- Double it up if you’ve got a crowd or want leftovers for lunch tomorrow. It keeps well and tastes even better the next day.
Storage and Reheating Tips for Leftover Turkey Noodle Soup
Got extras? Lucky you. Store any cooled soup in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth as it sits, so when you reheat it (either in the microwave or stovetop), feel free to add a splash of extra stock or water to loosen it up. If you’re planning to freeze, consider cooking the noodles separately and adding them fresh when you thaw and reheat—otherwise, they can turn mushy. This soup also freezes well without noodles, so stash away a batch and enjoy a lazy day win weeks later. Pro tip: freeze in individual portions for easy grab-and-go lunches. You’ll thank yourself later.
FAQs
Can I use chicken instead of turkey?
Absolutely! Leftover chicken works beautifully—just swap it 1:1 and use chicken stock if you don’t have turkey stock.
What other noodles can I use?
Egg noodles are classic, but rotini, small shells, or even broken-up spaghetti will do the trick.
Can I make it in a slow cooker?
Sure, but it’s so quick on the stovetop you might not need to. If you do use a slow cooker, add the noodles in the last 20–30 minutes to avoid mushiness.
Is it gluten-free?
Only if you use gluten-free noodles and double-check your broth. Everything else is naturally gluten-free.
Final Thoughts
Leftover Turkey Noodle Soup is more than just a post-holiday fix—it’s a warm, delicious hug in a bowl that’s perfect any time you’ve got extra turkey in the fridge. Quick enough for weeknights, comforting enough for sick days, and flexible enough for whatever veggies or noodles you have on hand, this recipe belongs in your regular rotation. And if you’re feeling adventurous, try pairing it with something bold like Baked Feta Potatoes with Lemon or Easy Thai Chicken Soup to switch things up. So go ahead, grab that leftover turkey and let this soup work its magic—you’ve got dinner handled.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Cozy Leftover Turkey Noodle Soup (Perfect Post-Holiday Meal)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This comforting Leftover Turkey Noodle Soup is a hearty and nourishing way to repurpose holiday turkey. Made with tender shredded turkey, egg noodles, and savory vegetables in a rich broth.
Ingredients
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 3 oz uncooked egg noodles (no-yolk noodles recommended)
- 2 cups leftover shredded turkey (about 8 ounces)
Instructions
1. Pour the homemade turkey stock or canned stock into a large saucepan. Add the bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
2. Allow the soup to simmer for 10 to 15 minutes, or until the vegetables are soft and tender. This allows the flavors to meld beautifully.
3. Stir in the chopped parsley, uncooked egg noodles, and shredded leftover turkey. Cook the soup according to the noodle package directions, about 5 minutes, until the noodles are tender and the turkey is heated through.
4. Remove and discard the bay leaf. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot, enjoying the comforting warmth and hearty flavors.
Notes
You can substitute turkey with leftover chicken and use chicken stock for a chicken noodle variation.
Use low-sodium canned broth if homemade stock is unavailable.
Swap egg noodles with your favorite pasta like rotini or elbow macaroni.
Try adding extra herbs like thyme, rosemary, or chives for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 5 g
- Cholesterol: 15 mg
