This turkey noodle soup is a quick and easy way to use leftover turkey. It is ready in 30 minutes and features simple ingredients like carrots, celery, onions, and noodles. Perfect for a cozy, weeknight dinner.
You'll love my other soup recipes like this Asian-style chicken noodle soup, French onion soup, creamy chicken and wild rice soup. And you'll want to serve this soup with my homemade bread rolls!
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⭐️ Why this recipe works
- Quick and Easy: Uses leftover turkey, making it a fast and efficient meal.
- Flavorful Broth: Chicken or turkey broth enhances the soup’s depth of flavor.
- Nutritious: Packed with vegetables and lean protein.
- Versatile: Can be adapted with different noodles or vegetables.
- Comforting: Perfect for cold days and boosts immune health.
🧾 Ingredients notes
- Leftover Turkey: Provides protein and utilizes leftovers efficiently.
- Chicken or Turkey Broth: Base of the soup, adds rich flavor.
- Long Noodles (spaghetti or egg noodles): Adds substance and texture.
- Carrots: Adds sweetness and color.
- Celery: Adds a subtle, aromatic flavor.
- Onion: Adds depth and sweetness.
- Garlic: Enhances flavor with a mild pungency.
- Olive Oil: Used to sauté vegetables, adding a healthy fat.
- Dried Thyme: Adds earthy, herbal notes.
- Bay Leaf: Adds a subtle, complex flavor.
- Salt and Pepper: Enhances all the flavors.
- Fresh Parsley: Optional garnish for freshness and color.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Leftover Turkey Noodle Soup recipe step-by-step
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add Broth and Seasonings: Pour in the chicken or turkey broth. Add the bay leaf, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Cook Noodles and Turkey: Once the broth is boiling, add the long noodles and cook according to the package instructions, usually about 8-10 minutes, until al dente. In the last 5 minutes of cooking, add the shredded or diced leftover turkey to the pot to heat through.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.
📖 Substitutions and variations
- Protein: Substitute turkey with chicken or tofu for a vegetarian version.
- Noodles: Use rice noodles for a gluten-free option or any other pasta shape.
- Vegetables: Add or substitute with peas, corn, or spinach.
- Herbs: Use fresh thyme or rosemary instead of dried thyme.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Roasting Vegetables: For added depth of flavor, roast the vegetables in the oven before adding them to the soup.
- Infusing Broth: Add Parmesan rinds to the broth while simmering for extra umami.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the soup on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
❓Recipe FAQ's
Yes, you can. Sauté the vegetables first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
You can use rice, quinoa, or even lentils as a substitute for noodles.
Add a pinch of red pepper flakes or a diced jalapeño to the soup while sautéing the vegetables.
Replace the noodles with spiralized zucchini (zoodles) or shirataki noodles for a low-carb version.
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Easy Leftover Turkey Noodle Soup
Ingredients
- 2 cups leftover turkey, shredded or diced
- 6 cups chicken or turkey broth
- 2 cups long noodles, spaghetti or egg noodles work well
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add Broth and Seasonings: Pour in the chicken or turkey broth. Add the bay leaf, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Cook Noodles and Turkey: Once the broth is boiling, add the long noodles and cook according to the package instructions, usually about 8-10 minutes, until al dente. In the last 5 minutes of cooking, add the shredded or diced leftover turkey to the pot to heat through.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.
Notes
- Noodle Options: You can use any long noodles you have on hand, such as spaghetti, fettuccine, or egg noodles.
- Broth Choice: Homemade broth adds extra depth of flavor, but store-bought works perfectly for a quick meal.
- Vegetable Variations: Add any other leftover vegetables you have for extra nutrition and flavor.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Gluten-Free Option: Use gluten-free noodles to make this soup gluten-free.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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