The kitchen fills with the warm aroma of simmering herbs and rich turkey broth, enveloping you in its comforting embrace. The sight of tender turkey pieces floating alongside soft noodles and vibrant veggies creates a sense of home and coziness, perfect for those chillier days. There’s something so nostalgic about this Leftover Turkey Noodle Soup; it brings back fond memories of family gatherings and holiday feasts. After a busy day of festivities, diving into a hearty bowl feels like a warm hug for the soul.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Leftover Turkey Noodle Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Leftover Turkey Noodle Soup

Every spoonful takes me back to my childhood, sitting around the table, sharing laughter and stories with loved ones. This soup isn’t just a meal; it’s a treasure trove of memories! With the holidays behind us, there’s no need to let leftovers go to waste; instead, they become a wonderful centerpiece for your next cozy dinner. So grab your favorite bowl and get ready to experience this special twist on a classic: you’ll fall in love with my Leftover Turkey Noodle Soup!

Why You’ll Love This Recipe

Simple & Quick: This soup comes together in about 30 minutes, making it the perfect weeknight meal with minimal fuss.
Irresistible Flavor: Each bite is packed with the savory goodness of turkey, fresh herbs, and tender noodles.
Eye-Catching Appeal: Colorful veggies and fluffy noodles make this dish as pleasing to the eyes as it is to the taste buds.
Flexible Serving: It’s fantastic for lunch, a light dinner, or freezing for a busy day when you need comfort food fast.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free pasta or even vegetarian stock for a veggie version.

Ingredients You’ll Need

2 tbsp avocado or olive oil: This healthy fat adds flavor and helps to sauté the vegetables properly. Feel free to substitute with canola or any neutral oil if needed.
1 leftover carcass from a 10-16 lb. cooked turkey: The base for our stock, this carcass is packed with flavor. Using a roast turkey carcass gives the best results, but any cooked turkey will work for stock.
1 yellow onion: Sweet and aromatic, this onion adds depth to your soup. A white onion can also work if you have it on hand.
3 carrots: These add sweetness and a vibrant color to the mix. Substitute with parsnips for a different twist.
2 celery ribs: Their crunchiness balances the soup beautifully. You can switch it up with fennel for an anise flavor.
5-6 cloves of garlic: The more garlic, the better! It brings a lovely aroma and richness. Feel free to add more if you’re a garlic lover.
2-3 sprigs of fresh thyme: This herb adds earthiness; however, dried thyme works in a pinch (1 tsp).
3-4 fresh sage leaves: The warm, slightly peppery flavor of sage pairs perfectly with turkey, while dried sage may also be used (1 tsp).
3-4 sprigs of fresh parsley: Brightening the flavors, parsley also adds color. Use the stems for stock and chop the leaves for serving.
2 dried bay leaves: These infuse the soup with subtle fragrance. Just remember to remove them before serving!
1 tbsp whole peppercorns: For a nice kick, but if you have ground pepper, that works too—just use less.
1 tbsp kosher coarse salt: Perfect for seasoning your stock. You can adjust based on your taste and broth’s saltiness.
10-12 cups water: This creates the stock. If using store-bought stock instead, reduce the amount of added salt.
2 tbsp avocado or olive oil (for soup): Just as before, this adds richness to the sautéed base.
1 small sweet onion: For a sweeter finish in the soup, generally milder than yellow onion.
3 celery ribs: Another layer of crispness. If you want, you can skip this and use more carrots!
3 carrots: As before, their sweetness shines through—feel free to cut them into rounds or cubes.
4 garlic cloves (smash and mince): Adding extra garlic gives the soup a comforting, rich aroma.
3 cups leftover cooked turkey meat (chopped or shredded): This adds hearty goodness. Use white and dark meat for a full flavor combination.
8-9 cups turkey stock: This is the heart of our soup. If you didn’t make homemade stock, store-bought turkey or chicken stock works just as well.
8 oz egg noodles or pasta of choice: Whether you use traditional egg noodles or another type, you’ll want something that cooks quickly.
1 tsp garlic powder: This provides a unified garlic flavor throughout.
2-3 fresh sage leaves (minced): Fresh herbs make a world of difference; their warm flavor complements the turkey beautifully.
1 tbsp fresh parsley (minced): Just a sprinkle over the top brings freshness to every bowl.
1/2 tsp crushed red pepper flakes (more or less to taste): A delightful kick; adjust according to your preference.
1/4-1/4 tsp black pepper (to taste): Enhances the soup’s natural flavors, so taste as you go!
Salt (if needed, taste first): Making sure your soup is perfectly seasoned is key!

How to Make Leftover Turkey Noodle Soup

Preheat and Prepare: Start by cleaning up your prep area and gathering your ingredients. Make sure to pick all the meat off your turkey carcass—this golden opportunity to pull apart your turkey skin and meat is key to a fulfilling soup. Cut the veggies into manageable chunks, keeping them roughly uniform for even cooking, and set the garlic aside after smashing and mincing it.

Sear the Vegetables: Preheat a large stockpot over medium heat and add your oil. When hot, toss in the chopped onion, carrots, and celery. Let them sear undisturbed for a couple of minutes until they take on a golden color. This process helps release their natural sugars, enhancing the flavor. After a few minutes, stir and let them brown again; then clear a space to add your smashed garlic, cooking it just until fragrant—not more than a minute will do.

Make the Stock: Once fragrant, add your turkey carcass to the pot along with the water, peppercorns, salt, and herbs. Bring this mix to a gentle boil before turning the heat down to low. Cover the pot with a lid, leaving a crack for steam to escape. Let it simmer for about 2 hours, then remove the lid and continue simmering for an additional hour. Your house will smell divine! By now, your stock should be flavorful, ready to be strained.

Strain the Stock: With the stock complete, carefully strain everything through a fine-mesh strainer into another pot. Discard the spent vegetables, herbs, and the carcass. You can savor that homemade stock immediately or store it in jars once it cools. Don’t forget, it’s best to use it within two days or freeze for later!

Prep the Soup Base: Now it’s time to dive into soup making! Begin by cleaning and chopping your remaining vegetables, ensuring they’re cut consistently for even cooking. Remember to mince that garlic too. With ingredients prepped, gather them in your workspace and measure out the remaining necessities.

Sauté It All Together: In a large soup pot, heat oil over medium heat. Add your onion, celery, and carrots—sear them for a couple of minutes until they become golden. After getting some wonderful color, push the veggies aside and toss in your minced garlic. Let it cook just enough to become fragrant before mixing it all together.

Incorporate the Turkey: Toss in your chopped leftover turkey meat and give it a few minutes to heat through, coaxing out even more flavor. Stir it occasionally so that it doesn’t stick. Then, pour in your freshly made turkey stock and add in the extra seasoning (but hold off on those herbs for now). Give it a taste before adding more salt; let everything come to a low boil before turning the heat down to simmer.

Add the Pasta: Once the soup starts to bubble, toss in those egg noodles and let them cook according to package directions. The noodles should be tender yet still firm to the bite, soaking up the goodness of the broth. Just a few minutes is often all it takes—be sure to stir occasionally! When the pasta is done, stir in your freshly chopped herbs and turn off the heat to let the flavors meld for a moment before serving.

Storing & Reheating

To store any leftovers, let the soup cool to room temperature before transferring it to an airtight container. It will last in the refrigerator for up to 4 days. For longer storage, consider freezing it—simply ladle the cooled soup into freezer-safe containers and enjoy within three months. When you’re ready to enjoy it again, reheat it in a pot over medium heat until it’s bubbling; you might want to add a splash of water or extra stock to refresh the soup’s texture and flavor.

Chef’s Helpful Tips

To avoid a bland soup, ensure your stock has enough flavor before adding salt at the end.
You can use a mix of dark and white turkey meat for a richer flavor profile.
If your soup is too thick, adding extra broth or water will bring it back to the right consistency.
Experiment with different herbs—fresh dill, tarragon, or basil can give your soup a unique flavor twist.
If you have time, letting the soup sit for a few hours enhances the flavor, making it even better the next day!

When you savor a bowl of this Leftover Turkey Noodle Soup, you’re welcoming comfort, nostalgia, and creativity all at once. It’s a fantastic way to make the most of those holiday leftovers too! Feel free to explore and modify the recipe to your taste; maybe you’ll want a dash more garlic or a sprinkle of your favorite seasoning. Enjoy every spoonful and the wonderful memories that come with it!

Recipe FAQs

Can I use store-bought turkey stock?

Absolutely! Store-bought turkey stock makes this recipe super convenient, especially around the holidays when you’re short on time. While homemade stock is often richer, there are plenty of quality options available that can save you time and hassle. Just be mindful of the salt content, since pre-packaged stocks can vary widely in flavor.

How can I make this soup gluten-free?

Making gluten-free Leftover Turkey Noodle Soup is easy! Simply substitute regular egg noodles with gluten-free pasta alternatives available at most grocery stores. Just keep an eye on the cooking time, as gluten-free pasta can vary in how long it takes to become tender.

Is it possible to make this soup in advance?

Definitely! You can prepare the soup ahead of time and store it in the refrigerator for up to four days. If you’d like, make it a day before your big meal—letting the flavors develop overnight can make it even more delicious. Just remember to add your noodles closer to serving time so they don’t get mushy!

Can I freeze leftover turkey noodle soup?

Yes, this soup freezes wonderfully! To do so, let it cool completely before transferring it into freezer-safe containers. It’s best enjoyed within three months of freezing. When you’re ready to eat, just thaw it overnight in the refrigerator and reheat gently on the stove, adding a little extra liquid if necessary to refresh the texture.