When holiday leftovers start to take over the fridge, this Leftover Turkey Soup is my go-to for turning them into a warm, satisfying meal. It’s loaded with tender turkey, comforting egg noodles, and plenty of vegetables cooked in a rich, savory broth that tastes like it simmered all day, yet comes together in about 40 minutes. I often make a large pot the day after Thanksgiving—everyone loves a cozy bowl, and the soup freezes well for quick meals later on.
If your household resembles mine after a holiday, you probably have turkey for days. I like to get creative with leftovers so nothing goes to waste. Some years I make turkey pot pie; other years I prefer a simple, nourishing soup. This recipe uses leftover turkey, egg noodles, carrots, celery, onion, garlic, and fresh herbs in a flavorful turkey or chicken broth. It’s light enough for an easy weeknight dinner but still cozy and comforting—perfect for chilly weather or when you need something familiar and satisfying.
Key Ingredients
See the recipe card below for exact amounts and a complete ingredient list.
Instructions
- Heat the aromatics: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, and carrots. Cook 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic and herbs: Stir in minced garlic, thyme, rosemary, salt, and black pepper. Cook about 30 seconds until fragrant, being careful not to burn the garlic.
- Build the broth: Add the chopped or shredded leftover turkey and pour in turkey or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 20 minutes so the flavors meld.
- Cook the noodles: Add egg noodles and cook according to the package directions—usually 7–9 minutes—until the pasta is just tender. Taste and adjust seasoning. For brightness, finish with a squeeze of lemon juice and a sprinkle of fresh parsley.
- Serve: Ladle hot into bowls and serve with crusty bread or warm rolls for dipping.
Sarah’s Top Tips
- Soften the vegetables well before adding broth—this builds a cozy base and improves the soup’s texture.
- If the broth tastes flat, brighten it with a small splash of lemon juice or a teaspoon of vinegar just before serving.
- To keep noodles from getting mushy in leftovers or the freezer, cook them separately and add to individual bowls when reheating.
- If noodles absorb too much liquid after freezing, add hot broth or water when reheating to restore the right consistency.
- Use low-sodium broth if you’ll be reducing the soup or simmering for a long time; finish by seasoning to taste.
Serving Suggestions
This soup pairs beautifully with a thick slice of crusty bread or a warm dinner roll for sopping up the broth. A simple green salad or roasted vegetables make a nice side if you want something lighter. And of course, leftover desserts from the holiday table are a perfect finish.
Storage & Reheating
Fridge: Store soup in an airtight container for up to 4 days. Note that noodles will continue to absorb broth; add extra liquid when reheating if needed.
Freezer: Freeze soup without the noodles in freezer-safe containers for up to 3 months. Freeze noodles separately or cook fresh when you reheat.
Reheating: Thaw in the refrigerator overnight, reheat gently on the stove, and add fresh or separately cooked noodles just before serving for the best texture.
Did you make this recipe? Leave a rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Leftover Turkey Soup
A cozy, quick soup made with leftover turkey, egg noodles, and plenty of vegetables in a rich, flavorful broth. Ready in about 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1–2 teaspoons freshly chopped herbs (thyme, rosemary)
- 3 cups leftover turkey, chopped or shredded
- 6 cups turkey or chicken broth (homemade from the carcass recommended)
- 8 ounces egg noodles (classic or wide)
- Optional: chopped fresh parsley or lemon juice for brightness
Instructions
- Heat the olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook 4–5 minutes until softened. Add garlic and herbs and cook 30 seconds until fragrant.
- Stir in the turkey and pour in the broth. Bring to a gentle simmer and cook about 20 minutes to blend flavors.
- Add the noodles and cook until tender, typically 7–9 minutes depending on the package directions.
- Squeeze in lemon juice if desired, taste and adjust seasoning, then ladle into bowls and serve hot.
Sarah’s Tips
- Make your own turkey broth by simmering the carcass with aromatics and a splash of vinegar for a few hours, then strain. Store-bought broth works fine for a quicker option.
- Substitute cooked shredded chicken or roasted turkey breast if you don’t have leftovers.
- For gluten-free, use gluten-free noodles and verify your broth is gluten-free.
Slow cooker method: Sauté the vegetables, add everything except noodles, and cook on low 4–6 hours. Stir in noodles during the last 20–30 minutes.
Instant Pot method: Use the sauté function for vegetables, pressure cook turkey and broth for about 10 minutes, quick release, then add noodles and simmer until done.
Tools
- Large pot or Dutch oven
Nutrition (estimate)
Calories and nutrient values are estimates and will vary based on brands and portion sizes.