When holiday leftovers start to pile up, this Leftover Turkey Soup is my go-to way to transform them into something comforting and fresh. Packed with tender turkey, hearty egg noodles, and a mix of carrots, celery, and aromatic herbs, the broth tastes deep and slow-cooked even though the soup comes together quickly. This easy turkey noodle soup is ready in about 40 minutes and is both freezer-friendly and family-approved—perfect for chilly days after Thanksgiving or anytime you want a simple, cozy dinner.
If your household is anything like mine, leftovers linger for days after a holiday meal. I always try to turn them into something new instead of letting food go to waste. Last year I used leftover turkey in a turkey pot pie and this year I prefer a warming pot of leftover turkey soup I can freeze in portions for quick meals later. This simple recipe uses chopped or shredded turkey, egg noodles, carrots, celery, onion, garlic, and fresh herbs simmered in turkey or chicken broth for a light but deeply satisfying bowl of soup.
Key Ingredients
See the recipe card below for full ingredient quantities and detailed notes.
Instructions
- Heat the oil and soften the aromatics: In a large pot or Dutch oven, warm 1 tablespoon olive oil over medium heat. Add 1 diced onion, 2 diced celery stalks, and 2 diced carrots. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic and herbs: Stir in 3 minced garlic cloves, 1–2 teaspoons chopped fresh herbs (thyme and rosemary work well), and season with salt and black pepper. Cook about 30 seconds until fragrant.
- Add turkey and broth: Add 3 cups chopped or shredded leftover turkey and pour in 6 cups turkey or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 20 minutes to meld flavors.
- Cook the noodles and finish: Stir in 8 ounces egg noodles and cook according to package directions (typically 7–9 minutes) until al dente. Taste and adjust seasoning. For brightness, finish with a squeeze of lemon juice and a sprinkle of fresh parsley. Serve hot.
Sarah’s Top Tips
- Soften the vegetables thoroughly. Let the onions, carrots, and celery cook until tender before adding broth so the soup builds real depth.
- Brighten flavors with acid. A small splash of lemon juice or a touch of vinegar just before serving lifts the broth and balances richness.
- Prevent mushy noodles. If you plan to freeze the soup, cook the noodles separately and add them when reheating to keep their texture.
- Adjust after freezing. If the noodles absorb broth in the freezer, add a little hot water or extra broth while reheating to restore the right consistency.
- Start with low-sodium broth. If you reduce or simmer the soup for a while, using low-sodium stock lets you control seasoning at the end.
Serving Suggestions
I like to serve this leftover turkey soup with a slice of crusty bread or a warm dinner roll to soak up the broth. It pairs nicely with simple sides like a green salad or a small helping of baked macaroni and cheese for an indulgent, comforting meal. Finish a holiday meal by offering a few leftover desserts on the side.
Storage & Reheating
Fridge: Store soup in an airtight container in the refrigerator for up to 4 days. Note that noodles will continue to absorb broth, so add extra liquid when reheating if needed.
Freezer: Freeze the soup without noodles in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove and cook fresh noodles separately to stir in just before serving for the best texture.
Leftover Turkey Soup
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, or parsley)
- 3 cups leftover turkey, chopped or shredded
- 6 cups turkey or chicken broth (homemade from the carcass is recommended)
- 8 ounces egg noodles (classic or wide)
- Optional: chopped fresh parsley or lemon juice for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook 4–5 minutes until softened. Add garlic, herbs, salt, and pepper and cook 30 seconds more.
- Stir in the turkey and pour in the broth. Bring to a gentle simmer and cook about 20 minutes to blend flavors.
- Add the egg noodles and cook 7–9 minutes or until tender. Taste and adjust seasoning.
- Finish with lemon juice and fresh parsley if desired. Ladle into bowls and serve hot.
Sarah’s Tips
- Make your own turkey broth: simmer the carcass with onion, celery, carrot, garlic, herbs, salt, peppercorns, and a splash of apple cider vinegar for several hours, then strain.
- Swap the turkey for shredded chicken or roast a small turkey breast if you don’t have leftovers.
- For gluten-free, use gluten-free noodles or pasta and confirm the broth is gluten-free.
- Slow cooker method: sauté vegetables, add everything except noodles, and cook on low 4–6 hours. Stir in noodles for the last 20–30 minutes.
- Instant Pot method: sauté vegetables, pressure cook turkey and broth about 10 minutes, quick release, then add noodles and use sauté until cooked.
Tools I Use for This Recipe
- Large pot or Dutch oven
Nutrition (estimate per serving): Calories ~331 kcal | Protein ~27 g | Carbohydrates ~32 g | Fat ~10 g. Nutrition varies based on brands, portion sizes, and ingredient choices.
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. THANK YOU!
