When the holiday leftovers start piling up, this Leftover Turkey Soup is my favorite way to turn them into something comforting and new. It is filled with tender turkey, hearty egg noodles, and plenty of vegetables simmered in a rich, flavorful broth that tastes like it was cooked all day. The best part is that it comes together quickly and is ready in about 40 minutes from start to finish. I like to make a big pot of soup the day after Thanksgiving when everyone is craving something warm and cozy, and it freezes well for easy meals later on.
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Leftover Turkey Soup Recipe
If your family is anything like mine, then you have leftovers for days after any holiday. My family also continues to get together afterward to finish them, so finding creative ways to use everything up is always my goal. Last year, I made turkey pot pie with the leftover turkey, and it was a huge hit. This year, I'll be making this leftover turkey soup so I can freeze some for later. It's a simple recipe made with leftover turkey, egg noodles, carrots, celery, and herbs in a flavorful broth that feels light but still comforting. It is the perfect way to stretch those leftovers into another cozy meal everyone will love.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, and carrots. Cook for 4-5 minutes until the vegetables start to soften.
- Step 2: Add the minced garlic, thyme, rosemary, salt, and pepper. Stir and cook for another 30 seconds until fragrant.
- Step 3: Stir in the chopped or shredded turkey and pour in the broth. Bring the soup to a gentle simmer.
- Step 4: Add the egg noodles and cook according to the package directions, usually 7-9 minutes, until just al dente. Taste and adjust the seasoning. For a bright finish, stir in a squeeze of lemon juice or sprinkle with fresh parsley. Ladle into bowls and serve hot. Enjoy!
Sarah's Top Tips
- Soften the vegetables well. Let the onions, carrots, and celery cook until tender before adding the broth. If they are undercooked, the soup will lack that cozy, hearty texture that makes it so comforting.
- Brighten the flavor. If your broth tastes a little flat, add a small splash of lemon juice or vinegar right before serving. It lifts the flavors and gives the soup a fresh, balanced finish.
- Keep noodles from getting mushy. If you plan to freeze the soup or have leftovers for a few days, cook the noodles separately and stir them in just before serving. This helps them stay firm instead of soaking up too much broth.
- Adjust after freezing. If the noodles absorb too much broth in the freezer, simply add a bit of hot broth or water when reheating to bring back the perfect texture.
- Mind the salt. Use low-sodium broth if you plan to simmer or reduce the soup for a long time. You can always add salt to taste at the end.
Serving Suggestions
I like to serve this leftover turkey soup with a slice of crusty bread or a warm dinner roll for soaking up the broth. I might sneak a side of baked mac and cheese with this cozy soup! It's a simple, cozy meal that feels perfect on chilly days after the holidays. Finish it off with some of your leftover desserts.
Storage & Reheating
Fridge: Store any leftover turkey soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb some broth as they sit, so you may want to add a splash of extra broth or water when reheating.
Freezer: For longer storage, freeze the soup without the noodles in freezer-safe containers or bags for up to 3 months.
Reheating: When you're ready to enjoy it again, thaw in the refrigerator overnight, reheat gently on the stove, and cook fresh noodles to stir in just before serving for the best texture.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Leftover Turkey Soup
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Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1-2 teaspoons freshly chopped herbs
- 3 cups leftover turkey, chopped or shredded
- 6 cups turkey or chicken broth, homemade from the turkey carcass is recommended
- 8 ounces egg noodles, classic or wide
- Optional extras: chopped fresh parsley or lemon juice for brightness
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; cook 4-5 minutes until softened. Add garlic, thyme, rosemary, salt, and pepper; cook 30 seconds until fragrant.1 tablespoon olive oil, 1 onion, 2 celery stalks, 2 carrots, 3 garlic cloves, Salt and black pepper, 1-2 teaspoons freshly chopped herbs
- Stir in the turkey and pour in the broth. Bring to a gentle simmer for 20 minutes.3 cups leftover turkey, 6 cups turkey or chicken broth
- Stir in the noodles and cook for another 10-12 minutes until tender.8 ounces egg noodles
- Squeeze in lemon juice, taste, and adjust seasoning. Ladle hot and serve immediately.Optional extras: chopped fresh parsley or lemon juice for brightness
Sarah's Tips
- Make your own turkey broth: place the turkey carcass in a large pot with an onion, celery, carrot, garlic, herbs, Kosher salt, black peppercorns and a splash of apple cider vinegar. Cover with water and simmer for at least a few hours, then strain and discard the solids. If you're short on time, skip this step and use store-bought.
- You can swap the leftover turkey for cooked, shredded chicken. The soup will taste similar, but it will lose the "leftover" angle. Roasting a small turkey breast is also a great option.
- For gluten-free, use gluten-free egg noodles or your favorite gluten-free pasta. Double-check that the broth is labeled gluten-free.
KITCHEN TOOLS NEEDED
- Large pot or Dutch oven
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