This easy Leftover Turkey Noodle Soup recipe is the perfect way to enjoy Thanksgiving leftovers! Make a big pot to enjoy now or later, then save this recipe for whenever you’re craving a bowl of homemade comfort food.
Say goodbye to post-holiday food waste! This is the perfect recipe for leftover turkey. It’s mixed with tender noodles, fresh veggies, and a savory homemade turkey broth. Oh, and a can of white beans for extra fiber to fill you up!
I think you’re really going to love this one, so grab your Dutch over or soup pot and head to the kitchen.
What’s Included In This Post
Leftover Turkey Noodle Soup Ingredients
This recipe’s name gives away one of the major ingredients, but you’re probably familiar with the rest. It’s inspired by a classic: homemade chicken noodle soup. There’s some major overlap with the ingredients, but keep scrolling to see some recommended swaps and substitutions.
Here’s what you need:
- Leftover turkey. Use a combo of white and dark meat or any small pieces that can be roughly chopped or shredded. I think the bigger pieces or slices of leftover turkey meat are best suited for turkey sandwiches, but use whatever you have!
- Carrots, onion, and celery
- Egg noodles
- White beans, such as cannellini, garbanzo beans (chickpeas) or Great Northern beans
- Homemade Turkey Stock or Bone Broth, plus a little bit of water
- Seasonings, such as black pepper, dried thyme, and bay leaves
(full ingredient list and quantities listed in the recipe card below)
Street Smart Nutrition Tip: If you don’t have lots of leftover turkey, swap for rotisserie chicken. It’s pretty much interchangeable and leftover chicken soup is just as satisfying!
Swaps and Substitutions
The key to a great homemade soup is a flavorful broth. I really love using my Homemade Turkey Stock, which is rich and savory. But if you don’t have the DIY version, go with a store-bought or homemade chicken stock or chicken broth instead.
This is a very flexible and forgiving recipe. Feel free to make it your own! Here are some additions you might like to try:
- Fresh herbs, especially rosemary or sage
- Frozen peas or green beans
- Fresh vegetables like cauliflower, broccoli, or anything leftover from a veggie tray appetizer
Note that you can also make this recipe gluten-free (if needed) by swapping the egg noodles for your favorite GF pasta.
How to Make Leftover Turkey Noodle Soup
This leftover turkey recipe is a riff on the classic chicken noodle soup. If you’ve ever made that before, you’re already a pro!
Just follow these simple steps to make a cozy, comforting homemade soup from scratch.
- First, prep all your veggies. The base consists of carrots, onions, and celery, which should be chopped to roughly the same size. Measure out the rest of the ingredients and set them aside. Don’t forget to drain and rinse the beans, which is an easy way to cut down on added sodium.
- Heat a heavy-bottomed Dutch oven or large soup pot over medium heat. Add some olive oil or melt some butter to saute the vegetables. Add a pinch of salt to help them sweat out some moisture, then add the rest of the seasonings.
- Pour in the turkey stock and water, then bring to a low boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes.
- Once the noodles are cooked, stir in the leftover turkey and white beans. Let them heat through, adjust the seasonings if needed, then serve and enjoy!
Serving Suggestions
This Leftover Turkey Noodle Soup is pretty much perfect as is! My favorite way to eat is also the simplest: just dig in while it’s still piping hot! I have a big thing about eating hot foods while they’re hot, so I don’t play around with a soup as good as this one.
If you’re feeling fancy, add some chopped parsley as a nice garnish. You can also pair with soup crackers, croutons, or a toasted baguette.
Storing Leftover Turkey Noodle Soup
Pack whatever you don’t finish in an airtight container. Seal it and store in the fridge. The next day (or whenever you’re ready to eat again, just reheat it in the microwave or on the stovetop on low heat.
Leftovers of this Leftover Turkey Noodle Soup (which is very meta) will last 3-5 days in the fridge. See the FAQ section below for tips on freezing.
Leftover Turkey Noodle Soup
Ingredients
- 2 tbsp butter
- 1 large carrot, chopped or sliced, or 2 medium (about 1 cup total)
- 1/2 large white or yellow onion, diced, about 1 cup total
- 2 ribs celery, sliced, about 1 cup total
- 1/8 tsp kosher salt
- 1/4 tsp MSG
- 1/2 tsp black pepper
- 1/2 tsp garlic powder, or 2-3 garlic cloves, minced
- 1/2 tsp dried thyme, or fresh, if available
- 6 cups Homemade Turkey Stock, or packaged chicken or vegetable stock
- 2 cups water
- 1 can white beans (cannellini, garbanzo, Great Northern, or similar), drained
- 3 cups leftover turkey, white and/or dark meat, roughly chopped or shredded
- 3 cups egg noodles, about 6 oz
- fresh parsley, for garnish, optional
Instructions
Prep Steps
- Slice or chop the carrots, onions, and celery. Measure the spices, turkey or chicken stock, and water. Drain and rinse the white beans, then set aside until ready to add.
Cooking Instructions
- Heat a large, heavy-bottomed Dutch oven or pot over medium-high heat. Add half of the butter and once melted, add the carrots, onion, and celery along with the salt.
- Let the veggies sweat out moisture for 7-8 minutes, stirring occasionally. Add the remaining butter along with the spices: MSG, black pepper, garlic powder, and thyme. Saute another 1-2 minutes.
- Add the turkey or chicken stock, stirring to deglaze the bottom of the pot. Once mixed, add the water and bring to a low boil. Once simmering, add the egg noodles and cook according to the package instructions (usually 8-10 minutes) with the lid on.
- As the noodles finish cooking, stir in the leftover turkey and white beans. Allow to heat through for 3-5 minutes, covered, stirring occasionally. Adjusting seasonings (optional) and garnish with chopped parsley if using. Serve hot and enjoy.
Notes
Nutrition
FAQs About Leftover Turkey Noodle Soup
Why does my turkey soup taste bland?
Many soup recipes cook slowly, building deep flavor over time. But this easy turkey noodle soup cooks quickly, so the flavors may not seem as intense. This can be especially true if you cook with a low-sodium broth or stock or avoid adding extra salt.
I recommend including a small amount of MSG (monosodium glutamate) to boost the flavor. MSG is pure umami and will help your soup taste more savory and satisfying. This is a cheap, convenient way to quickly enhance the flavor of your other ingredients. Click here to learn more about cooking with MSG.
Can I freeze leftover turkey noodle soup?
Yes, you can freeze leftovers if needed. However, when you thaw and reheat it, the noodles may lose their shape and the veggies might get overly soggy. Just a heads up so you can’t say I didn’t warn you!
If you’re planning to make this soup ahead of time, I recommend undercooking the vegetables. Leave out the noodles and beans, and when you’re ready to serve, cook a fresh batch and open a new can of beans for best texture and taste.
Frozen soup will last up to six months in the freezer.
Can I make this in the crock pot or slow cooker?
I have not tested this homemade turkey noodle soup in the crock pot. That’s because it’s quick and easy for me to throw together on the stovetop.
Try this Homemade Turkey Soup recipe from Jar of Lemons if you need a crock pot version.
Can I make this in the Instant Pot?
I also haven’t made this recipe in a pressure cooker or Instant Pot. I prefer the noodles and veggies more firm, so the stovetop is a great way to control for that.
But if you love your Instant Pot more than I love mine, try this Instant Pot Turkey Noodle Soup from The Cookie Rookie.
And if you’re looking for more leftover Thanksgiving turkey recipes, check out this roundup featuring 30+ delicious ways to use it all up! The list includes personal favorites of mine like Leftover Turkey Fried Rice, Leftover Turkey Ramen, and Leftover Turkey Spring Rolls.
As always, I hope you enjoy this recipe as much as I do. Leave me a comment or rating to let me know what you think!
Thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
