This delicious turkey noodle soup recipe is one of my favorite easy ways to make the most of my Thanksgiving leftovers. It takes just 40 minutes to make (and a lot of that time is hands-off), which is a godsend after days of cooking nonstop. I usually don’t even have to make a trip to the store since I already have so many veggies on hand. This leftover turkey soup is a true post-holiday hero!
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When I’m planning my Thanksgiving menu, I for sure am planning recipes for all those leftovers, too. This turkey noodle soup is super easy to make, which is great after the cooking marathon I’ve just been through! It’s really hearty thanks to those egg noodles, and there’s a good helping of fresh veggies to make up for the Thanksgiving binge the day before! It’s wonderfully flavored with herbs and it comes in at around 230 calories a serving, so it’s a filling, nutritious, and low-calorie dish.
What’s in This Turkey Noodle Soup Recipe?
- Butter: Unsalted butter adds richness and flavor to the veggies.
- Mirepoix: A mixture of onion, carrots, and celery creates a sweet and earthy base of flavor for this soup.
- Garlic: Enhances the savory flavor of the soup.
- Herbs: Bay leaves, sage leaves, thyme, and parsley add a fresh and herbal flavor to the soup.
- Chicken Broth: Forms the base of the soup. You can also use turkey broth, but either way, I recommend opting for a low-sodium one so the soup doesn’t turn out too salty.
- White Wine: Adds a touch of acidity to the soup to balance the flavors. I recommend Sauvignon Blanc, Chardonnay, or Pinot Grigio. This is totally optional, and you can definitely leave it out if you don’t have any or aren’t a wine drinker.
- Leftover Turkey: This is a great recipe to use up those Thanksgiving leftovers!
- Noodles: I have found that egg noodles work best in this soup. They’re rich, hearty, and flavorful!
- Peas: Frozen peas add a touch of sweetness to the finished soup.
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Tips for Success
- You can substitute the leftover turkey in this recipe with cooked chicken.
- Don’t continue to cook the soup once the noodles are soft or they will become mushy.
How to Store and Reheat
This turkey noodle soup is a great dish to make ahead of time for easy-to-grab meals in the coming days. Once the soup has cooled to room temperature, place it in the fridge in an airtight container and it will be good for 3 days.
Because this turkey soup has noodles in it, it’s best not to freeze it as they can turn mushy. If you like, you can make the soup up to the point of adding the noodles and then freeze it. When ready to cook, reheat the soup and add the noodles.
Serving Suggestions
This turkey noodle soup really is good enough to serve by itself, either as an appetizer or a main. I like to crush some Ritz crackers over mine for a little crunch. For a larger meal, I like to serve it with some homemade dinner rolls or my favorite copycat Olive Garden salad.
5-Star Review
“I made this last year and absolutely love it! (And I don’t even like soups). I can’t wait to make it again. Thank you!!!” -S. Virginia Friez
Turkey Noodle Soup Recipe
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Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 medium yellow onion diced
- 3 medium carrots peeled and cut into ¼-inch slices
- 1 rib celery cut into ¼-inch slices
- 2 cloves garlic minced
- 1 bay leaf
- 3 fresh sage leaves or ½ teaspoon dried sage
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4-5 cups low-sodium chicken broth or turkey broth
- ⅓ cup dry white wine optional
- 3 cups leftover cooked turkey shredded or cubed
- 6 ounces dry egg noodles
- 1 cup frozen peas optional
- 2 tablespoons chopped fresh parsley leaves
Recommended Equipment
Instructions
- Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables for about 8 minutes, or until softened. Add the garlic and cook for an additional 30 seconds, or until the garlic blooms and is fragrant.1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 3 medium carrots, 1 rib celery, 2 cloves garlic
- Add the bay leaves, sage, thyme, salt, and black pepper. Cook for 1 minute, stirring continuously.1 bay leaf, 3 fresh sage leaves, 2 teaspoons dried thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add the broth, wine, and turkey; set the heat to medium-high; and bring to a boil.4-5 cups low-sodium chicken broth, ⅓ cup dry white wine, 3 cups leftover cooked turkey
- Reduce the heat to low and simmer, partially covered, for 10 minutes.
- After 10 minutes, taste and season, if needed, with additional salt and pepper.
- Add the noodles, return the mixture to a boil, and cook until the noodles are just tender, about 10-12 minutes.6 ounces dry egg noodles
- Add the peas, if using, and cook for about 2 minutes, or until softened.1 cup frozen peas
- Remove the pot from the heat, and discard the bay leaves and sage leaves.
- Add the parsley and stir.2 tablespoons chopped fresh parsley leaves
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
I made this last year and absolutely love it! (And I don’t even like soups). I can’t wait to make it again. Thank you!!!
We’re so happy to hear you love this recipe!
This soup looks fantastic! I’m bookmarking this to make after Thanksgiving this week!
Let me know what you think once you’ve tried it!!
Yum – I love the turkey in this soup. Very flavorful and delicious!
Thank you, Melissa!
This is the perfect way to use up leftover turkey from Thanksgiving! Yum!! :D
Right!! I always end up with so much!
Mmmm I love a hearty turkey noodle soup. This recipe has so much flavor and added. I can’t wait to try it and can it for eating it later on this year.
Let me know what you think once you’ve tried it!
My go to comfort food!
Mine too!!