Got leftover turkey? Don’t let it go to waste! This Post-Thanksgiving Turkey Noodle Soup is the perfect way to use up that extra bird and transform it into a warm, comforting bowl. Packed with tender turkey, hearty vegetables, and cozy egg noodles, this soup is easy, flavorful, and guaranteed to be a crowd-pleaser. It’s like wrapping yourself in a warm blanket on a cold day—simple, satisfying, and soul-soothing.
Why You’ll Love This Recipe?
- The perfect way to use leftovers: Turn your holiday turkey into a whole new meal.
- Comfort food at its finest: It’s warm, hearty, and ideal for chilly days.
- Easy and customizable: You can add more veggies, change up the noodles, or make it your own.
Ingredients
Here’s a quick preview of what you’ll need:
- Leftover cooked turkey (shredded or chopped)
- Egg noodles (or any pasta of your choice)
- Carrots (chopped)
- Celery (chopped)
- Onion (chopped)
- Garlic (minced)
- Chicken or turkey broth (low sodium)
- Olive oil (for sautéing)
- Dried thyme
- Bay leaves
- Salt and black pepper
You’ll find the full list of ingredients and their measurements in the recipe card below!
Directions
- Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Cook for 5-7 minutes until softened and fragrant.
- Add the broth and seasonings: Pour in the chicken or turkey broth and add the bay leaves and thyme. Season with salt and black pepper to taste. Bring the mixture to a boil.
- Add the noodles: Stir in the egg noodles (or pasta of your choice) and let the soup return to a boil. Reduce the heat to a simmer and cook according to the package instructions until the noodles are tender.
- Add the turkey: Stir in the shredded or chopped leftover turkey and cook for another 5-7 minutes, until the turkey is warmed through.
- Taste and adjust: Taste the soup and add more salt, pepper, or thyme if needed. Remove the bay leaves before serving.
- Serve warm: Ladle into bowls, garnish with fresh parsley if desired, and enjoy!
Expert Tips and Tricks
- Make it creamier: Stir in a splash of cream or a dollop of sour cream at the end for a richer texture.
- Swap your pasta: If you prefer, replace egg noodles with rice, quinoa, or gluten-free pasta for an alternative.
- Use frozen vegetables: If you’re short on fresh produce, frozen carrots, peas, and celery can work just as well.
Recipe Variations & Substitutions
- Vegetarian twist: Replace turkey with plant-based meat or add chickpeas for protein.
- Add greens: Toss in spinach, kale, or Swiss chard toward the end of cooking for a healthy, vibrant touch.
- Add more flavors: A splash of Worcestershire sauce or a squeeze of fresh lemon juice can add a delightful depth of flavor.
Serving and Pairing Suggestions
Pair this Post-Thanksgiving Turkey Noodle Soup with:
- A warm slice of crusty bread or a buttery roll.
- A side green salad for a lighter pairing.
- A dollop of your favorite homemade bread dipping sauce.
Storage and Reheating Tips
- Storage: Allow the soup to cool completely and transfer it to an airtight container. It will last in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a bit more broth if the soup has thickened too much in the fridge.
- Freezing: This soup freezes beautifully! Let it cool, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
Q: Can I make this soup without turkey broth?
Yes! Just use vegetable or chicken broth instead.
Q: What’s the best way to shred leftover turkey?
Use two forks to pull the turkey apart or use a stand mixer with a paddle attachment to shred quickly.
Q: Can I add beans to this recipe?
Absolutely! White beans or cannellini beans would work beautifully for added protein and creaminess.
Q: Can I make this gluten-free?
Yes! Swap the egg noodles for gluten-free pasta, rice, or even spiralized vegetables like zucchini or sweet potato noodles.
Conclusion
This Post-Thanksgiving Turkey Noodle Soup is the ultimate way to repurpose your holiday leftovers into a comforting, flavorful meal. With tender turkey, wholesome vegetables, and perfectly cooked noodles, this soup is sure to warm you up from the inside out. Whether you’re feeding the family or simply looking for a cozy lunch, this soup is here to save the day.
Print
Post-Thanksgiving Turkey Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Post-Thanksgiving Turkey Noodle Soup is the perfect way to use up leftover turkey and transform it into a cozy, hearty meal. Packed with tender turkey, vegetables, and egg noodles in a flavorful broth, this soup is the ultimate comfort food to enjoy after a big holiday feast.
Ingredients
- 2 cups cooked turkey (shredded or diced)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 6 cups chicken or turkey broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups egg noodles (or pasta of choice)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables begin to soften.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Pour in the chicken or turkey broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Add the cooked turkey and egg noodles to the pot, and continue to simmer for an additional 8-10 minutes, or until the noodles are cooked through.
- Remove the bay leaf and discard.
- Taste the soup and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- You can use any leftover cooked turkey (dark or white meat) for this soup.
- For a creamier soup, add a splash of heavy cream or milk at the end of cooking.
- If you prefer a low-carb version, substitute egg noodles with zucchini noodles or another low-carb option.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~250
- Sugar: 4G
- Sodium: 600mg
- Fat: 6G
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg