This Leftover Turkey Noodle Soup is cozy, hearty, and the best way to use up holiday turkey.
Tender egg noodles, fresh vegetables, and flavorful broth come together for the ultimate comfort food in under an hour.
Why You’ll Love This Recipe
It’s the perfect way to repurpose leftover turkey.
Simple, one-pot recipe with minimal cleanup.
Comforting and filling, especially on chilly days.
Easily adaptable with extra veggies or different pasta.
What You’ll Need (Ingredient Highlights)
Turkey – diced leftover turkey adds rich flavor.
Egg noodles – hearty and perfect for soaking up broth.
Carrots, celery, and onion – the classic soup base.
Turkey stock – homemade or store-bought works well.
Poultry seasoning & bay leaf – bring warm, savory notes.
Fresh parsley – adds brightness before serving.
Pro Tips Before You Start
Use wide egg noodles for a traditional texture.
If broth reduces too much, add an extra cup of water or stock.
Don’t overcook the noodles—they’ll soften more in hot broth.
Freeze leftover turkey meat in portions so you can make this anytime.
How to Make Leftover Turkey Noodle Soup
Step 1 – Cook the vegetables
Heat olive oil in a large pot over medium-high.
Sauté onion until softened, about 3–4 minutes.
Add carrots and celery, cooking 2–3 minutes more.
Stir in poultry seasoning, salt, pepper, and bay leaf.
Step 2 – Add turkey and broth
Stir in diced turkey and pour in turkey stock.
Cover and bring to a boil, then reduce heat and simmer for 15–20 minutes.
Step 3 – Cook the noodles
Increase heat, bring soup back to a boil, and add egg noodles.
Cook according to package directions until tender.
Step 4 – Finish and serve
Remove bay leaf. Stir in fresh parsley and serve hot with bread or crackers.
What to Serve It With
Crusty bread or dinner rolls.
A fresh green salad for balance.
Grilled cheese sandwiches for a heartier meal.
Variations / Substitutions
Swap turkey for chicken if you don’t have leftovers.
Use rice or small pasta shapes instead of egg noodles.
Add peas, corn, or spinach for more veggies.
Make it creamy by stirring in a splash of heavy cream before serving.
Storage & Leftovers
Refrigerate in an airtight container up to 4 days.
Freeze without noodles for up to 3 months; add fresh noodles when reheating.
Reheat gently on the stove, adding extra broth if needed.
FAQs
Can I make this soup ahead of time?
Yes, just leave out the noodles until ready to reheat and serve.
What if I don’t have turkey stock?
Chicken broth works perfectly as a substitute.
Can I freeze this soup?
Yes, but freeze without noodles to prevent them from getting mushy.
How can I thicken the broth?
Simmer longer to reduce, or add a cornstarch slurry.
Can I use rotisserie chicken instead of turkey?
Absolutely—it makes a quick and easy version.
What herbs go well in this soup?
Thyme, rosemary, or dill add extra flavor alongside parsley.
Final Thoughts
This Leftover Turkey Noodle Soup is warm, flavorful, and the ultimate way to enjoy turkey beyond the holiday table.
It’s simple, customizable, and always comforting.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.