Easy Leftover Turkey Soup (Cozy One-Pot Turkey Noodle Soup)
After all the rich food of Thanksgiving, I always crave something light and warm a couple of days later. This leftover turkey soup is exactly that. It’s simple, cozy and the perfect way to use up the turkey still sitting in the fridge.
It’s a classic turkey noodle soup: tender carrots and celery, a savory herb broth with thyme and rosemary, soft egg noodles and plenty of shredded turkey. A squeeze of lemon and some fresh parsley at the end brighten everything up.
Everything cooks in one pot in about 50 minutes, and it tastes even better the next day. It’s my go-to soup for that cold, lazy weekend after the holiday.
Why You’ll Love This Leftover Turkey Soup
- One pot. Less mess after a big holiday of dishes.
- Light but filling. A nice break from heavy Thanksgiving food.
- Uses leftovers. Turkey, extra veggies and even leftover broth.
- Freezer friendly. Freeze portions for easy winter lunches.
- Family favorite. Just like chicken noodle soup, but with turkey.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here are the main ingredients.
- Cooked turkey: Any mix of white and dark meat. Dark meat stays especially tender in soup.
- Broth: Homemade turkey stock is amazing, but low-sodium boxed chicken broth works great.
- Onion, carrots and celery: The flavor base of every good soup.
- Egg noodles: Wide egg noodles are classic. Rice, orzo or diced potatoes also work.
- Herbs and lemon: Thyme, rosemary and bay leaf for depth. Parsley and lemon juice for freshness.
How to Make Leftover Turkey Soup
- Soften the vegetables. Cook onion, carrots and celery in oil for 7 to 8 minutes.
- Add garlic and herbs. Stir in garlic, thyme and rosemary for 1 minute.
- Simmer the broth. Add broth and a bay leaf and simmer 10 minutes.
- Add turkey and noodles. Simmer 7 to 8 minutes, until the noodles are tender and the soup is piping hot.
- Finish and season. Stir in parsley and lemon juice, then add salt and pepper.
My Tips for the Best Turkey Soup
- If you have the turkey carcass, simmer it with water, onion and celery for 2 to 3 hours to make a rich homemade stock.
- Add the turkey near the end. It’s already cooked and only needs to heat through.
- If you plan to have leftovers, cook the noodles separately and add them to each bowl so they don’t get mushy.
- Don’t skip the lemon. A small splash makes the whole pot taste brighter.
Variations to Try
- Turkey rice soup: Use 3/4 cup uncooked rice instead of noodles and simmer until tender.
- Creamy turkey soup: Stir in 1 cup of heavy cream or half-and-half at the end.
- Turkey vegetable soup: Skip the noodles and add potatoes, green beans and corn.
- Slow cooker: Cook everything except the noodles on low for 6 hours, then add noodles for the last 20 minutes on high.
Make-Ahead, Storage and Reheating
- Make ahead: Make the soup without noodles up to 3 days ahead. Add noodles when you reheat.
- Storage: Refrigerate in airtight containers for up to 3 days.
- Freeze: Freeze without noodles for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove until steaming hot (165°F), adding a splash of broth if it’s thick.
What to Serve With It
A bowl of this soup is great with warm dinner rolls, crusty bread, a grilled cheese sandwich or a simple side salad. If you still have more turkey to use up, make my Leftover Turkey Pot Pie for dinner the next night.
Frequently Asked Questions
How much leftover turkey do I need? About 3 cups, or roughly 1 pound of cooked turkey. You can use a little more or less.
How long is leftover turkey safe to use? Use cooked turkey within 3 to 4 days of Thanksgiving, as long as it was refrigerated within 2 hours of cooking.
Can I use smoked or deep-fried turkey? Yes. Smoked turkey gives the soup a lovely smoky flavor. Just taste before adding salt.
Why did my noodles get soft? Noodles keep absorbing broth as they sit. Cook them separately if you’re making soup ahead.
Can I make it gluten-free? Yes. Use rice or gluten-free pasta and check that your broth is gluten-free.
One Last Thing
This leftover turkey soup is simple, cozy and just what everyone needs after the big feast. If you make it, please leave a comment and a star rating below. I’d love to hear how you made it your own. And save it to your Thanksgiving leftovers board on Pinterest for next year!
Leftover Turkey Soup
Ingredients
- 2 tbsp olive oil or butter
- 1 large yellow onion diced
- 3 carrots peeled and sliced
- 3 ribs celery sliced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crushed
- 1 bay leaf
- 8 cups turkey or chicken broth low-sodium
- 3 cups cooked turkey shredded or chopped
- 4 oz wide egg noodles about 2 cups dry
- 1 cup frozen peas optional
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice optional
- salt and black pepper to taste
Instructions
- Heat the oil or butter in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 7 to 8 minutes, until softened.
- Add the garlic, thyme and rosemary and cook for 1 minute, until fragrant.
- Pour in the broth and add the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the carrots are tender.
- Add the turkey and egg noodles. Simmer for 7 to 8 minutes, until the noodles are tender and the soup is steaming hot (165°F). Stir in the peas for the last 2 minutes.
- Remove the bay leaf. Stir in the parsley and lemon juice, and season with salt and pepper. Serve hot.
Notes
Storage: Refrigerate for up to 3 days. Noodles soak up broth, so add a splash more when reheating.
Reheat: Warm on the stovetop over medium heat until steaming hot, 165°F.
Variations: Use rice or potatoes instead of noodles, add leftover vegetables, or stir in a splash of cream for a creamy turkey soup.
