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 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 in soup?

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.

Leftover Turkey Noodle Soup | Kathleen's Cravings

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

Leftover Turkey Noodle Soup

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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.

Author: Kathleen
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop
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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Instructions

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.

Notes

Leftovers/Make Ahead - The noodles will continue to soak up the broth as it sits in the fridge. If making in advance, I recommend cooking them separately and adding to the soup after reheating.

Nutrition

Serving Size: 1 bowl
Calories: 234
Sugar: 2.4 g
Sodium: 153.7 mg
Fat: 7.8 g
Carbohydrates: 18 g
Protein: 23.7 g
Cholesterol: 73.4 mg

Find it online: https://kathleenscravings.com/leftover-turkey-noodle-soup/