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Leftover Turkey Soup with Egg Noodles

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Got leftover turkey from Thanksgiving? Turn it into a cozy and warming Turkey Soup with egg noodles, carrots, celery, and onion! In just under an hour, you can transform those holiday remnants into a delicious pot of comfort. This recipe not only breathes new life into your turkey leftovers but also fills your home with the inviting aroma of a hearty homemade soup—a perfect post-Thanksgiving treat for the whole family!

Every year, we find ourselves with an abundance of leftover turkey after Thanksgiving, and the challenge becomes transforming it into something equally delicious. This year, we deep-fried our turkey Cajun-style, so we definitely didn’t want the turkey to go to waste. Now, we’re using the leftovers to make a comforting Egg Noodle Soup that’s soulful and delicious!

Feel free to elevate this leftover turkey egg noodle soup further by crafting a homemade stock from the turkey carcass, or simplify with store-bought chicken broth—it’s all about savoring those Thanksgiving flavors. Think of it as the classic chicken noodle soup’s festive cousin.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, chopped
  • 1 rib celery, diced
  • 10 cups chicken or turkey stock
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3 sprigs thyme
  • 1 teaspoon chicken bouillon, or more, as needed
  • 5 cups dry egg noodles
  • 3 cups shredded or cubed leftover turkey

SPECIAL EQUIPMENT AND TOOLS

  • Large Stock Pot:
    • For sautéing vegetables and simmering the soup.
  • Cooking Spoon or Ladle:
    • To stir and serve the soup.
  • Cutting Board and Knife:
    • For chopping celery, carrots, and mincing garlic.

HOW TO MAKE LEFTOVER TURKEY SOUP

Prepare the Base:

  • Heat olive oil in a large stockpot over medium-high heat.
  • Add onion, carrots, and celery, and sauté for 3 minutes.
  • Toss in minced garlic and cook for an additional 30 seconds.

Build the Broth:

  • Pour in chicken stock.
  • Season with salt and pepper. Add thyme sprigs.
  • Taste and adjust by adding chicken bouillon if necessary.

Cook the Noodles:

  • Bring the broth to a boil.
  • Add noodles (either uncooked homemade egg noodles or store-bought pasta).
  • Cook until noodles are al dente.

Finishing Touches

  • Remove the pot from heat just before the noodles are fully tender.
  • Add leftover turkey meat.
  • Taste the broth again and adjust seasoning if needed.

STORING LEFTOVERS

By using an airtight container, you help maintain the freshness of the soup and prevent any unwanted odors from affecting the flavors.

  • Allow the soup to cool to room temperature before storing.
  • Ladle the soup into an airtight container, ensuring that both solids (such as noodles and turkey) and liquids are included.
  • Seal the container tightly to prevent air from entering.
  • Label the container with the date to help you keep track of freshness.
  • Store the container in the refrigerator for 4-5 days.
Print
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Leftover Turkey Soup with Egg Noodles

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 mins
  • Yield: 46 servings 1x
  • Category: main course
  • Method: stovetop
  • Cuisine: american

Description

Got leftover turkey from Thanksgiving? Turn it into a cozy and heartwarming Turkey Soup with egg noodles, carrots, celery, and onion! In just under an hour, you can transform those holiday remnants into a delicious pot of comfort. 


Ingredients

Scale
  • 3 garlic cloves, minced
  • 3 carrots, chopped
  • 1 rib celery, diced
  • 10 cups chicken or turkey stock
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3 sprigs thyme
  • 1 teaspoon chicken bouillon, or more, as needed
  • 5 cups dry egg noodles
  • 3 cups shredded or cubed leftover turkey


Instructions

  1. Heat olive oil in a large pot and toss in diced onion, celery, and carrots. Sauté for 3 minutes. Throw in garlic and cook for another 30 seconds.
  2. Pour in chicken stock and season with salt, pepper, and thyme sprigs. Give it a taste and add chicken bouillon if it needs a little extra oomph.
  3. Drop in your noodles—whether they’re fresh homemade ones or store-bought dry pasta. Cook until the noodles are just right—firm but not mushy.
  4. Once the noodles are almost tender, take the pot off the heat. Remember, they’ll keep cooking even after you turn off the heat, so don’t let them get too soft.
  5. Toss in the leftover turkey. Give the broth one more taste and add more seasoning if it’s needed.
  6. Save any extras by storing them in a sealed container in the fridge. They’ll stay good for 4-5 days, depending on how fresh your turkey was.

Keywords: leftover turkey, turkey soup, egg noodles, turkey noodle soup

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