Looking to transform your post-holiday feast leftovers into a comforting and delicious meal? Try this leftover Turkey Noodle Soup recipe! This hearty, flavorful soup is the perfect solution for utilizing that remaining turkey. With its blend of tender turkey, wholesome vegetables, and savory broth, it’s an easy and satisfying way to repurpose holiday remnants.
Warm, comforting, and simple to prepare, this soup is an ideal way to make the most out of your leftover turkey while creating a cozy and nourishing meal for the whole family.
There is nothing better than a steaming bowl of soup on a cold winter day. My family loves anything from a creamy Broccoli and Cheese Soup to a Stuffed Pepper Soup with savory sausage.
For years, we would make a batch of Chicken Noodle Soup as soon as the weather turned cold then freeze small portions to reheat throughout the winter.
We are extremely excited to rotate this leftover turkey noodle soup into the mix. Every year we have leftover turkey because while we want to have enough to serve, holiday side dishes seem to be the family favorite. Now, we can make our Turkey Casserole with Rice or this hearty turkey soup with the leftovers.
Keep reading to learn how to make turkey noodle soup with leftover turkey, how to customize this Thanksgiving soup to your liking and how to make more mouthwatering soup recipes!
Table of Contents
Ingredients
- 1/4 cup butter
- 1 large onion, diced
- 4 large carrots, diced
- 4 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 64 ounces chicken stock
- 4 cups leftover turkey breast, chopped
- 8 ounces gluten-free egg noodles, cooked
Instructions
Melt butter in the Dutch oven or stockpot. Add the onions, carrots, and celery. This vegetable mixture is also known as mirepoix. The combination of aromatic ingredients forms the flavorful base of many savory dishes. You can use freshly diced vegetables for the most flavorful results or purchase mirepoix in the freezer section if in a pinch.
Cook on medium-high for 5 minutes. Stir in the garlic then add the poultry seasoning, salt, and pepper. Add the bay leaves. It is not necessary to chop the bay leaves as they will be removed from the pot prior to serving. This herb provides a dose of flavor but is not consumed.
Next, add the chicken stock then add the turkey. Vegetable stock is another liquid that can be used if chicken stock is unavailable. Bring to a simmer then cook for 20 minutes or until the carrots are softened. If using frozen vegetables, you will significantly reduce the simmering time since the vegetables will soften quickly.
Add the cooked egg noodles then serve hot. Any gluten-free noodle will work, completely depends on personal preference and availability. Egg noodles have the advantage that they have a more similar taste and texture to traditional wheat-based pastas. They are also higher in protein and often have a richer flavor profile.
Serving Suggestions
Turkey noodle soup is great to make right after the holiday then enjoy throughout the week. Serve our turkey noodle soup recipe with any of the following sides:
- Gluten-free dinner rolls or crusty bread: Use the rolls and bread to dip into the broth.
- Grilled cheese: Accompany the soup with a classic grilled cheese sandwich on gluten-free bread. The combination of the warm soup with the gooey goodness of a grilled cheese is a kid favorite.
- Rice or quinoa: For a heartier meal, serve the turkey noodle soup over a bed of cooked rice or quinoa.
- Side salad: A lighter option is a light side salad to balance out the richness of the soup while adding some crisp, refreshing ingredients to the meal.
- Potatoes: Other than leftover mashed potatoes, a side of pan fried or roasted potatoes are a popular option.
Expert Tips & Recipe Variations
- Start with a Good Stock: If you have the turkey carcass from your roasted turkey, use it to make a homemade broth. Simmer the carcass with water, onions, carrots, celery, and herbs to extract maximum flavor. Otherwise, a carton of chicken or vegetable stock works great.
- Customize: Swap the fresh garlic with 1 tablespoon garlic powder, replace the large onion with 2 tablespoons onion powder or use shredded or chopped rotisserie chicken in place of turkey.
- Choose the Right Noodles: Use a pasta shape that complements the soup. Classic egg noodles work well, but you can also try other shapes like gluten free rotini or fusilli. Cook the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
- Add More Vegetables: While the classic trio of onions, carrots, and celery is great, feel free to add other vegetables like peas, corn, or green beans. These can enhance the nutritional content and add color to the soup.
- Simmer Slowly: Allow the soup to simmer slowly to let the flavors meld together. This also gives the vegetables and turkey time to impart their flavors into the broth.
- Garnish Creatively: Get creative with garnishes. Consider toppings like a dollop of sour cream or a sprinkle of grated cheese for added richness.
- Meal Prep: Make a large batch and portion it out for easy reheating. Leftover turkey noodle soup often tastes even better the next day as the flavors continue to develop.
Frequently Asked Questions
Cooked turkey, whether roasted or slow cooked, lasts in the fridge for up to 4 days. It is best to freeze if looking to store beyond this time period. See below for detailed storage instructions.
Leftover turkey noodle soup can typically be stored in the refrigerator for 3-4 days. After this period, it’s best to discard to ensure food safety. Keep in mind that this is 3-4 days from the date the turkey was cooked. For example, you should not store plain, cooked turkey for 4 days then make soup and store for another 4 days.
In addition to casseroles and soup, leftover turkey is great for salads, sandwiches or wraps. You can also dice and make a homemade turkey salad with mayo, mustard, seasoning and chopped celery. Dried cranberries also make a delicious addition to creamy turkey salad.
Yes! Simply add all ingredients, except the egg noodles, to the crockpot and simmer on low for 2-3 hours or high for 4-6 hours. Once cooked, add in the egg noodles, serve and enjoy!
Certainly. Add leftover vegetables, such as carrots, peas, or green beans. Mashed potatoes or stuffing could also add a unique twist to the soup or be served alongside.
Storage and Reheating Instructions
First, allow the soup to cool to room temperature. Once cooled, transfer it into an airtight container, making sure to leave some space at the top for expansion during freezing. Seal the container tightly to prevent any air from entering. If you plan to consume it within a few days, refrigerate the soup.
For longer-term storage, freeze it. This soup does freeze well without the noodles for up to 3 months. If looking to make a batch to keep in the freezer, add the noodles when the soup is reheated.
Label the container with the date to keep track of freshness. When reheating, thaw frozen soup in the refrigerator overnight or gently warm it on the stovetop over low heat. Always reheat to a safe internal temperature (165°F or 74°C) before serving.
Properly stored, turkey vegetable soup can be enjoyed for up to 3-4 months in the freezer or 3-4 days in the refrigerator.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Before sautéing the mirepoix mixture (carrots, celery and onions), make sure the pieces are roughly the same size, so they cook evenly.
- You can add chopped or diced turkey to the turkey soup recipe. Shredding is another option, either by using two forks or placing in a Kitchenaid mixture to quickly shred.
- Use egg noodles or suggest your favorite gluten-free pasta to your kitchen helper. The noodles should be cooked in a separate pot per the box instructions then poured into the soup. The directions are typically listed on the side or back of the box.
More Easy Winter Soups
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Leftover Turkey Noodle Soup Recipe
Equipment
- Dutch oven or large stockpot
Ingredients
- 1/4 cup butter
- 1 large onion diced
- 4 large carrots diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 64 ounces chicken stock
- 4 cups leftover turkey breast chopped
- 8 ounces gluten-free egg noodles cooked
Instructions
- Saute the vegetables. Melt butter in the Dutch oven or stockpot. Add the onions, carrots, and celery. Cook on medium-high for 5 minutes. Stir in the garlic then add the poultry seasoning, salt, and pepper. Add the bay leaves.1/4 cup butter, 1 large onion, 4 large carrots, 4 stalks celery, 3 cloves garlic, 1 teaspoon poultry seasoning, 2 teaspoons salt, 1 teaspoon pepper, 2 bay leaves
- Add the turkey and chicken stock. Add the chicken stock then add the turkey. Bring to a simmer then cook for 20 minutes or until the carrots are softened.64 ounces chicken stock, 4 cups leftover turkey breast
- Add the noodles and serve. Add the cooked egg noodles then serve hot.8 ounces gluten-free egg noodles
Notes
- Start with a Good Stock: If you have the turkey carcass from your roasted turkey, use it to make a homemade broth. Simmer the carcass with water, onions, carrots, celery, and herbs to extract maximum flavor. Otherwise, a carton of chicken or vegetable stock works great.
- Customize: Swap the fresh garlic with 1 tablespoon garlic powder, replace the large onion with 2 tablespoons onion powder or use shredded or chopped rotisserie chicken in place of turkey.
- Choose the Right Noodles: Use a pasta shape that complements the soup. Classic egg noodles work well, but you can also try other shapes like gluten free rotini or fusilli. Cook the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
- Add More Vegetables: While the classic trio of onions, carrots, and celery is great, feel free to add other vegetables like peas, corn, or green beans. These can enhance the nutritional content and add color to the soup.
- Simmer Slowly: Allow the soup to simmer slowly to let the flavors meld together. This also gives the vegetables and turkey time to impart their essence into the broth.
- Garnish Creatively: Get creative with garnishes. Consider toppings like a dollop of sour cream or a sprinkle of grated cheese for added richness.
- Meal Prep: Make a large batch and portion it out for easy reheating. Leftover turkey noodle soup often tastes even better the next day as the flavors continue to develop.
Nutrition
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