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Leftover Turkey Soup

A cozy, one-pot turkey noodle soup made with leftover Thanksgiving turkey, carrots, celery, herbs and egg noodles. Light, comforting and ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 240 kcal

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

Make ahead: Make the soup without noodles up to 3 days ahead. Cook the noodles when reheating.
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.
Keyword leftover turkey recipes, leftover turkey soup, thanksgiving leftovers, turkey noodle soup