Leftover Turkey Noodle Soup

published Aug 23, 2022
Turkey Noodle Soup Recipe

Your leftover Thanksgiving turkey was destined to be repurposed in this noodle soup, which comes together in 20 minutes but tastes like it took all day.

Serves6 to 8

Prep10 minutes

Cook20 minutes to 23 minutes

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Photograph of turkey noodle soup in a bowl with a silver spoon.
Credit: Olivia Mack McCool

For me, the best part of Thanksgiving dinner is the leftovers. They always seem to last for days. Day one is the day for turkey sandwiches and plates of reheated dinner. This turkey noodle soup is the ideal next step for leftovers. It not only uses up the leftover turkey meat, but also any vegetables and herbs you may have left from the big day. 

How Do You Make a Simple Turkey Soup?

A hearty turkey soup doesn’t have to be complicated. This recipe is made by sautéing vegetables and aromatics like carrots, celery, onion, and garlic then simmering them in either chicken or turkey stock. Shredded leftover turkey meat is added to the soup along with cooked egg noodles. The whole soup comes together in 20 minutes and tastes like it took all day. 

What Can I Add to My Turkey Soup to Give It More Flavor?

While this soup is perfectly delicious when made with a store-bought chicken stock, you can take it to the next level in flavor by making your own turkey stock. It’s very simple and you likely already have all the ingredients. All you have to do is put your turkey carcass and any leftover bones into a big stockpot. Cover it with water and add aromatics like onion, garlic, carrots, and celery. Simmer this for a few hours, drain the liquid from the solid, and voila! You have homemade, richly flavored turkey stock.

Turkey Noodle Soup Recipe

Your leftover Thanksgiving turkey was destined to be repurposed in this noodle soup, which comes together in 20 minutes but tastes like it took all day.

Prep time 10 minutes

Cook time 20 minutes to 23 minutes

Serves6 to 8

Nutritional Info


  • 4

    large carrots

  • 4 medium stalks


  • 1/2

    medium yellow onion

  • 2 tablespoons

    olive oil

  • 1 tablespoon

    unsalted butter

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 cloves


  • 4 sprigs

    fresh thyme

  • 8 cups

    homemade unsalted turkey or chicken stock, or store-bought low-sodium turkey or chicken broth

  • 4 cups

    shredded, cooked turkey

  • 12 ounces

    dried wide egg noodles

  • 1/2 medium bunch

    fresh parsley or dill


  1. Bring a large pot of generously salted water to a boil. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Peel and thinly slice 4 large carrots crosswise (about 2 cups). Thinly slice 4 medium celery stalks crosswise (about 2 cups). Dice 1/2 medium yellow onion (about 1 cup).

  2. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large Dutch oven or other heavy-bottomed pot over medium-high heat until the butter is melted. Add the carrot mixture, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until starting to soften, about 5 minutes. Meanwhile, mince 2 garlic cloves.

  3. Add the garlic and 4 fresh thyme sprigs. Cook, stirring often, until fragrant, about 1 minute. Add 8 cups turkey or chicken stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, add 12 ounces dried wide egg noodles to the pot of boiling water and cook according to package instructions until al dente, 5 to 8 minutes. Drain the noodles and add them to the soup.

  4. Remove and discard the thyme sprigs from the soup. Add 4 cups shredded, cooked turkey meat, stir to combine, and turn off the heat.

  5. Coarsely chop the leaves from 1/2 medium bunch fresh parsley or dill. Serve the soup garnished with the herbs.

Recipe Notes

Make ahead: This soup can be made up to 2 days ahead of time without the noodles and refrigerated in an airtight container. Cook the noodles right before eating or refrigerate cooked noodles separately from the soup.

Storage: Leftover soup can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.

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