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Easy Leftover Turkey Noodle Soup

A close-up of a white bowl filled with rich turkey noodle soup, featuring shredded turkey, carrots, celery, and rotini pasta.

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Make this classic homemade turkey noodle soup fast. It is a comforting, one-pot meal perfect for using leftover turkey and serving a satisfying family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup celery, finely chopped
  • 1 cup onion, finely chopped
  • 1.5 cups carrots, sliced into small rounds
  • 8 cups turkey broth (or chicken broth)
  • 2 cups cooked, shredded leftover turkey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped celery, onion, and carrots to the pot. Sauté for 5 to 7 minutes until the vegetables soften.
  3. Pour in the turkey broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
  5. Stir in the shredded leftover turkey and increase the heat to bring the soup back to a gentle boil.
  6. Add the egg noodles to the pot. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender. Do not overcook.
  7. Remove and discard the bay leaf. Stir in the fresh parsley.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Serve this hearty homemade turkey soup hot.

Notes

  • For a creamy turkey noodle soup variation, stir in 1/2 cup of heavy cream or evaporated milk after removing the bay leaf and just before serving.
  • If you do not have leftover turkey, substitute with 2 cups of cooked, shredded chicken.
  • This recipe works well in a slow cooker; combine all ingredients except noodles, cook on low for 6 hours, then add noodles for the last 30 minutes of cooking time.

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