Name: Leftover Turkey Noodle Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 cup diced carrots, 2-3 medium carrots; 1 cup diced celery, 2-3 celery stalks; 1 cup diced yellow or white onion, 1 medium; 1 teaspoon minced garlic; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon ground black pepper; 8-12 cups chicken or turkey broth or stock, see note; 12 oz egg noodles; 2-3 cups cooked and shredded turkey; 2 tablespoons lemon juice

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Leftover Turkey Noodle Soup is cozy, comforting, and the perfect use for leftover Thanksgiving turkey. Cooks in just 30 minutes with limited prep time.

Perfect Leftover Turkey Recipe!

Using leftover turkey for soup is one of my favorite ways to use it up! It comes together easily, quickly, and you can even freeze the soup if you make a big batch.

Ingredients You’ll Need to Make Turkey Noodle Soup:

Butter and Olive Oil – I love the flavor of using both!
Onion – Yellow or White
Carrots
Celery
Garlic
Leftover Cooked Turkey – Shredded. You can use light, dark, or a mixture
Turkey or Chicken Stock or Broth
Spices: Dried Bay Leaves, Dried Thyme, Dried Rosemary, Salt and Pepper
Egg Noodles
Lemon Juice
Fresh Parsley

How to Make Leftover Turkey Soup

This recipe for leftover turkey soup takes only 5 minutes of prep and is ready start to finish in a little over half an hour.

Prep – Dice up the carrots, celery, and onion. I like to dice everything to a similar size so it cooks evenly.
Sauté – Grab a large soup pot and heat up the butter and olive oil. Sauté the veggies until they start to soften then add the garlic and herbs and cook for another minute until fragrant.
Boil – Add most of the broth and bring to a boil. Boil until the veggies are tender then add the noodles. Depending on the size of your soup pot, you may need to add more broth so that the noodles are fully submerged. I used about 10 cups total. Cook the noodles until just al dente.
Add Turkey and Finish Soup – Add the shredded turkey to the soup and simmer until warmed. Finish by stirring in the lemon juice and topping with fresh parsley.

Frequently Asked Questions:

What can I add for extra flavor?

There are several things that gives this recipe its flavor. The classic is the mirepoix (celery, carrot, and onion). I also include garlic and dried spices – you could always increase the amounts to your taste. The lemon juice at the end adds a little acidity and brightness to freshen up the soup.

Is this turkey noodle soup freezer friendly?

Yes! After cooling down, you can freeze in freezer bags for up to 3 months. You can freeze with or without noodles. If you keep the noodles in, be aware that they will soak up more liquid and be softer.

Can I make this turkey soup in advance?

Absolutely! But the noodles will continue to soak up the broth as it sits in the fridge. You can wait to add the noodles until before serving, by cooking them separately and adding to the soup after reheating.

Can I use a different pasta instead of egg noodles?

Yes! Egg Noodles are the classic choice for this soup, but you can use a different pasta of your choice. The cook time may differ, so adjust accordingly.

Other Leftover Turkey Recipes

Leftover Turkey Pot Pie – made in one skillet for easy clean up and uses store bought biscuits for the topping.
Air Fryer Buffalo Chicken Egg Rolls – Swap in shredded turkey for the shredded chicken to make these fun appetizers. Can be made in the oven or air fryer.
Leftover Turkey Sliders – These Leftover Turkey Sliders use both leftover turkey AND leftover cranberry sauce. All layered in Hawaiian rolls for a fun and easy lunch or game day snack.

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