There’s just something about Leftover Turkey Noodle Soup that brings a kind of comfort no takeout can match. Maybe it’s the way it fills the house with cozy, savory aromas… or maybe it’s the fact that you’re giving new life to that leftover turkey in the fridge.
Either way, this soup has been my lifesaver more than once. After hosting Thanksgiving with three kids, a sleepy husband, and a full sink, I want real food—but I don’t want to start from scratch. This one’s quick, hearty, and tastes like you spent all day at the stove (shh, we won’t tell anyone you didn’t).
Table of Contents
Why You’ll Love This Leftover Turkey Noodle Soup
Let’s be honest—after a holiday, no one’s looking to add more work. That’s the beauty of this recipe. You’re not just using up leftovers, you’re turning them into a brand-new meal your family will actually be excited about.
- Fast: Just 10 minutes to prep, 25 minutes to cook.
- Familiar flavors: Like the chicken noodle soup you grew up with—only richer and heartier.
- Kid-friendly: Even my pickiest swore it was “the best soup ever.”
- Freezer-ready: Batch it up and enjoy it later when you need a break.
What Does Leftover Turkey Noodle Soup Taste Like?
This soup is nostalgic, warming, and deeply satisfying. The broth is rich and savory with a whisper of thyme, the noodles soak up all that goodness, and the turkey stays tender without feeling dry or overcooked. It’s the kind of soup that makes you breathe deep before every bite.
It’s also endlessly flexible. Want to toss in some leftover green beans or a handful of spinach? Go for it. This soup welcomes your fridge clean-out with open arms.
Everything You’ll Need for Leftover Turkey Noodle Soup
Before we dive into the how-to, let’s talk ingredients—and why each one counts. You’ll find more cozy soup ideas like this in my Lemony Turkey Rice Soup and Next Day Turkey Vegetable Soup, if you’re feeling inspired.
Ingredients:
- 4 large carrots – peeled and sliced thin for sweetness and crunch
- 4 celery stalks – sliced crosswise; essential for classic soup flavor
- ½ yellow onion – diced small so it melts right into the broth
- 2 tbsp olive oil + 1 tbsp butter – flavor combo magic
- 2 tsp kosher salt – more if your broth is homemade and unsalted
- ¼ tsp black pepper
- 2 garlic cloves – minced (go ahead, double it if you’re garlic-obsessed)
- 4 sprigs fresh thyme – or ½ tsp dried in a pinch
- 8 cups turkey or chicken stock – homemade or low-sodium store-bought
- 4 cups shredded cooked turkey – use that holiday bird!
- 12 oz dried wide egg noodles
- ½ bunch fresh parsley or dill – chopped, for brightness
Step-by-Step: How to Make Leftover Turkey Noodle Soup
If you’ve got a fridge full of post-holiday turkey and a craving for something warm and nourishing, you’re in the right place. This step-by-step recipe for Leftover Turkey Noodle Soup will walk you through every phase of the process, from prepping vegetables to serving that first comforting bowl.
Let’s get cooking!
Step 1: Bring a Pot of Water to a Boil (for the Noodles)
Before you do anything else, fill a large pot with water, add a generous pinch of salt (think ocean water salty), and bring it to a rolling boil. This will be for cooking the egg noodles separately.
Why cook noodles separately? Because they absorb broth like a sponge. By boiling them on their own, your soup stays brothy—not a sad, starchy mess.
👉 Want to use a different pasta? You can swap in rotini, orzo, or even gluten-free noodles. I share more on this in my Turkey White Bean Soup if you’re interested in adaptable soup bases.
Step 2: Prep Your Vegetables
While your water heats up, prep the vegetables. Slice 4 large carrots and 4 celery stalks crosswise into thin, even pieces. Dice ½ a yellow onion—you’re aiming for about 1 cup total.
Try to keep the cuts uniform so everything cooks evenly. This step is key to a beautiful texture in your soup. If you’re new to chopping onions and want less tears, chill them in the fridge first.
👉 Need tips on how to store prepped veggies? Check out the tricks I use in Old-Fashioned Beef Stew.
Step 3: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is fully melted and begins to foam slightly, add your chopped carrots, celery, and onion.
Sprinkle in 2 teaspoons of kosher salt and ¼ teaspoon of freshly ground black pepper. Stir occasionally for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
This step-by-step layering of flavor is what gives this soup its deep, comforting taste—even without hours of simmering.
Step 4: Add Garlic and Fresh Thyme
Next, stir in 2 minced garlic cloves and 4 sprigs of fresh thyme. Sauté for about 1 minute, just until the garlic is fragrant—don’t walk away here, as garlic can burn quickly.
If you only have dried thyme, use ½ teaspoon, but fresh is truly worth it in this recipe.
👉 Curious how herbs change the game? I break that down in my Creamy Turkey and Dumplings Soup — it’s another great one for leftover turkey.
Step 5: Pour in the Broth and Simmer
Now, add 8 cups of turkey or chicken stock to the pot. If you made your own from leftover bones (high five), use that! If not, a good-quality store-bought low-sodium broth will work just fine.
Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Let it bubble gently for about 10 minutes, or until the vegetables are tender when pierced with a fork.
This step allows the flavors to marry and the broth to soak up all those veggie and herb aromas.
Step 6: Cook the Egg Noodles Separately
By now, your water should be boiling. Add 12 ounces of wide egg noodles and cook them according to the package instructions until al dente—about 5 to 8 minutes.
Drain the noodles well and set them aside. You’ll add them to the soup just before serving.
👉 For more noodle tips (and when to add them), visit my full guide in Creamy Chicken Noodle Soup. It’s perfect if you’re looking for a cozier, creamier twist.
Step 7: Add the Turkey and Finish
Once your vegetables are tender and the soup smells like home, remove and discard the thyme sprigs.
Stir in 4 cups of cooked, shredded turkey. Let the turkey warm through for a few minutes—there’s no need to boil it since it’s already cooked.
Turn off the heat and stir in the cooked noodles. You’ll want to serve it fairly quickly after adding them so they stay springy and tender.
Step 8: Garnish and Serve
Ladle the soup into bowls and sprinkle with chopped fresh parsley or dill. I personally love dill here—it adds a subtle brightness that lifts the whole bowl.
Serve with a slice of crusty bread, a side salad, or enjoy it all on its own. Either way, it’s a deeply satisfying meal that’ll leave you feeling cozy and accomplished.
Final Thoughts on This Step-by-Step Process
Taking this step-by-step approach to Leftover Turkey Noodle Soup doesn’t just make the process easier—it makes the food taste better. When each layer is built with care, you end up with a soup that feels thoughtful, full-bodied, and just a little bit healing.
Want more comforting turkey soups? Don’t miss my Lemony Turkey Rice Soup or Leftover Turkey Wild Rice Soup, which are both great ways to stretch your leftovers even further.
Now go grab that pot—and let your kitchen do what it does best: nourish.
Tips and Tricks for the Best Leftover Turkey Noodle Soup
- Noodles separate = better soup: Cook them separately so they don’t steal your broth. Trust me.
- Make ahead: Skip the noodles if you’re prepping this early. Add them fresh when reheating.
- Herbs make it pop: Fresh parsley or dill right before serving brings it to life.
- Boost the base: Add a spoonful of Better Than Bouillon if your broth needs a little oomph.
- Add-ins welcome: Toss in leftover peas, corn, or green beans. You can even stir in some baby spinach at the end for color and nutrition.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days. Store the noodles separately if you can.
- Freezer: Freeze the broth + veggies + turkey combo (no noodles!) for up to 1 month.
- Reheating: Gently reheat over medium-low. Add freshly cooked noodles just before serving.
FAQs
Can I use chicken instead of turkey?
Absolutely. Leftover rotisserie chicken works beautifully here too.
Can I freeze this with the noodles in it?
You can… but I don’t recommend it. The noodles get mushy. Freeze without them and add fresh when you’re ready to serve.
Is this good for picky eaters?
It passed the 3-kid test in my house, and they all went back for seconds.
Final Thoughts
If your fridge is holding onto bits and pieces from the big holiday dinner, this Leftover Turkey Noodle Soup is your next best friend. It’s fast, comforting, and puts those leftovers to delicious use—no waste, no stress.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Leftover Turkey Noodle Soup
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
Description
This classic Turkey Noodle Soup is the perfect cozy dish to use up leftover turkey. With tender egg noodles, hearty vegetables, and aromatic herbs, it’s a quick and comforting meal ideal for chilly days.
Ingredients
- 4 large carrots, peeled and thinly sliced (about 2 cups)
- 4 medium stalks celery, thinly sliced (about 2 cups)
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 8 cups turkey or chicken stock (homemade or low-sodium store-bought)
- 4 cups shredded cooked turkey
- 12 ounces dried wide egg noodles
- 1/2 medium bunch fresh parsley or dill, coarsely chopped
Instructions
1. Bring a large pot of salted water to a boil for the noodles.
2. Combine sliced carrots, celery, and diced onion in a bowl and set aside.
3. In a large Dutch oven or soup pot, heat olive oil and butter over medium-high heat until melted.
4. Add the carrot, celery, and onion mixture along with kosher salt and black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
5. Stir in minced garlic and thyme sprigs. Cook for 1 minute, until fragrant.
6. Pour in turkey or chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
7. Meanwhile, cook egg noodles in the boiling water until al dente, 5 to 8 minutes. Drain noodles.
8. Remove thyme sprigs from the soup. Stir in cooked noodles and shredded turkey.
9. Turn off the heat and garnish with chopped parsley or dill. Serve warm.
Notes
To make ahead, prepare the soup without noodles and store in the refrigerator for up to 2 days. Cook noodles fresh and add before serving.
Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
For added richness, stir in a splash of cream or a squeeze of lemon juice before serving.
Swap dill for parsley if you prefer a fresher, brighter finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Turkey Noodle Soup, leftover turkey recipe, easy soup recipe, comfort food
