Leftover Turkey Noodle Soup

bowls of turkey noodle soup

5 from 1 reviews

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


  1. 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.
  2. 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.
  3. Add Turkey - Add the shredded turkey and simmer until the turkey is warmed. Add the lemon juice for brightness.
  4. Serve - Soup is best served immediately after making. The noodles will continue to soak up the broth as it sits.


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.


Keywords: Leftover Turkey Soup, Turkey Noodle Soup, Soup with Leftover Turkey