My favorite way to use leftover turkey is to simmer a big, comforting pot of turkey noodle soup. It’s an ideal way to use up holiday leftovers, clear out the fridge, and enjoy a warm, nourishing meal everyone will love.
Turkey Noodle Soup
Don’t toss the turkey bones after Thanksgiving — homemade turkey stock made from the carcass gives this soup its richest flavor. The technique is forgiving and straightforward: simmer the bones with aromatic vegetables and herbs, strain, and you have a flavorful base for the soup. This leftover turkey noodle soup turns simple ingredients—stock, shredded turkey, vegetables, and noodles—into a cozy, satisfying dinner that freezes well and reheats easily.
Why This Turkey Noodle Soup Works
- Effortless: This recipe is simple—add the stock, vegetables, herbs, noodles, and cooked turkey to a pot and simmer until tender. There’s no need to brown or sauté unless you want extra depth of flavor.
- Nutritious: The soup provides a good balance of protein, fiber, and vitamins from the vegetables while remaining relatively low in calories per serving.
- Comforting: The warm broth and tender noodles make this a classic comfort dish, great for chilly evenings or when you want something soothing.
- Freezer Friendly: Make a double batch and freeze portions for quick meals later. When reheating, add a splash of extra stock or water if the noodles absorbed too much liquid.
Ingredients
- 6 cups homemade turkey stock (or low-sodium canned stock)
- 1 bay leaf
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 3 oz uncooked egg noodles (about the equivalent of a small package; No Yolks or your preferred egg noodle)
- 2 cups leftover shredded turkey (about 8 ounces)
How to Make Turkey Noodle Soup
- Start the stock in a large pot: Pour the turkey stock into a large saucepan or soup pot. Add the bay leaf, diced carrots, chopped onion, diced celery, minced garlic, and a pinch of salt and pepper.
- Simmer until vegetables are tender: Bring the pot to a gentle simmer and cook for 10–15 minutes, until the vegetables are soft and fragrant. Taste and adjust seasoning as needed.
- Add noodles, parsley, and turkey: Stir in the chopped parsley, uncooked egg noodles, and shredded turkey. Cook according to the noodle package instructions—usually about 5 minutes for fresh or thin egg noodles—until the pasta is tender.
- Finish and serve: Remove and discard the bay leaf. Ladle the soup into bowls and serve hot. If desired, garnish with additional parsley or a squeeze of lemon for brightness.
Variations and Tips
- Use leftover chicken: Swap turkey for cooked chicken and make the soup with chicken stock if that’s what you have on hand.
- Short on time: If you don’t have homemade stock, use low-sodium canned chicken or turkey stock. It’s a quick shortcut that still yields a tasty soup.
- Pasta choices: Any small pasta will work—rotini, elbow macaroni, or small shells are good alternatives to egg noodles.
- Herb variations: Add fresh thyme, rosemary, or chives for a different herbal note. Fresh herbs added at the end brighten the flavor.
̶
How to Make Turkey Stock from a Carcass
Making stock from the leftover turkey carcass is simple and produces a rich, savory base for soups, gravies, and sauces. You don’t need precise measurements—use what you have.
- Combine ingredients: Place the turkey carcass and any leftover meat into a large pot. Add a halved onion (no need to peel), a few celery stalks, a couple of carrots, a few garlic cloves, and a handful of fresh or dried herbs (bay leaf, parsley stalks, thyme).
- Cover with water and simmer: Add enough cold water to cover the bones, bring to a gentle simmer, then lower the heat and cook for several hours. Skim any foam occasionally.
- Strain and store: Strain the liquid through a fine mesh, discard bones and vegetables, and refrigerate. Once chilled, remove excess fat from the surface before using or freezing the stock.
If you’re not using the stock immediately, cool it quickly, refrigerate, and remove solidified fat the next day. Stock can be frozen in portions for later use.
What to Serve with Turkey Noodle Soup
This soup pairs beautifully with warm biscuits, crusty bread, crackers, or a crisp green salad. A simple side of buttered toast or garlic-cheddar biscuits adds a satisfying contrast in texture.
FAQs
How long is soup made with leftover turkey good for?
Leftover cooked turkey is usually safe for up to four days when stored in the refrigerator. For best quality, plan to make the soup within a day or two after roasting the turkey.
Can you freeze turkey noodle soup?
Yes. Turkey noodle soup freezes well for up to three months. If you expect to freeze the soup, consider cooking the noodles separately and adding them after reheating to avoid a mushy texture. Thaw overnight in the fridge or reheat from frozen on the stove or in the microwave, adding a splash of stock or water if needed.
Do egg noodles soak up soup?
Noodles will absorb broth over time. To retain a looser soup when storing or reheating, cook the noodles al dente or add freshly cooked noodles when reheating.
Recipe Details
- Yield: 4 servings
- Serving size: About 3/4 cup
- Prep time: 10 minutes (plus time to make stock, if needed)
- Total time: Approximately 25 minutes when using prepared stock
Nutrition (approximate per serving)
- Calories: 131 kcal
- Protein: 5 g
- Carbohydrates: 25.5 g
- Fat: 0.5 g
- Fiber: 4.5 g
- Sodium: varies depending on stock used (about 57 mg in the estimate)
More Ideas for Leftover Turkey
- Turkey and sweet potato frittata
- Turkey tacos with Brussels sprout slaw
- Harvest cobb salad with leftover turkey
- Turkey lettuce wraps
- Baked turkey croquettes
This turkey noodle soup is forgiving, adaptable, and a wonderful way to turn leftovers into something fresh and comforting. Enjoy the warmth and flavor of a homemade broth and the ease of a quick weeknight meal.