Leftover Turkey Soup

Finished bowl of leftover turkey noodle soup with egg noodles, carrots, celery, and herbs.

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This Leftover Turkey Soup 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 but it comes together quickly and is ready in about 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings: servings

Calories: 330.6kcal

Author: Sarah Hill

Equipment

Large pot or Dutch oven

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

Video

Notes

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.

Slow cooker method: Sauté the vegetables first, then add everything except the noodles. Cook on low for 4 to 6 hours. Stir in the noodles during the last 20 to 30 minutes.

Instant Pot method: Use the sauté function for the vegetables, then pressure cook the turkey, vegetables, and broth for about 10 minutes. Quick release, add the noodles, and simmer using the sauté setting until cooked. Add extra broth if needed and watch the noodles so they do not over-soften.

Nutrition