Leftover Turkey Noodle Soup is cozy, comforting, and the perfect use for leftover Thanksgiving turkey. Cooks in just 30 minutes with limited prep time.
- 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
- Sauté – In a large soup pot, add the butter and olive oil and heat to medium-high. Once the butter is melted and the pot is hot, add the carrots, celery, and onion. Cook, stirring occasionally until starting to soften. About 7 or 8 minutes. Add the garlic and spices and sauté for one minute more.
- Boil – Add 8 cups of the broth or stock. Bring to a boil and boil for 3-4 minutes until the veggies are tender. Add the noodles to the pot. You may need to add the additional broth to make sure the noodles are fully submerged. Bring to a boil again and cook noodles until just al dente, about 5-7 minutes.
- Add Turkey – Add the shredded turkey and simmer until the turkey is warmed. Add the lemon juice for brightness.
- Serve – Soup is best served immediately after making. The noodles will continue to soak up the broth as it sits.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Leftover Turkey Soup, Turkey Noodle Soup, Soup with Leftover Turkey