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Classic Homemade Turkey Noodle Soup: The Best Way to Use Leftover Turkey

A close-up of a white bowl filled with rich turkey noodle soup, featuring shredded turkey, wide egg noodles, and bright orange carrots.
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Welcome to My Kitchen! This classic turkey noodle soup recipe is the perfect, comforting way to use up your leftover turkey after a holiday. It is a simple, one-pot meal ready fast for a cozy family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup celery, finely chopped
  • 1 cup onion, finely chopped
  • 1.5 cups carrots, sliced into small rounds
  • 8 cups turkey or chicken broth
  • 2 cups cooked, shredded turkey (leftover turkey works great)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1/2 cup heavy cream (optional, for creamy version)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, onion, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Pour in the turkey or chicken broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the vegetables cook through and the flavors combine.
  3. Add the shredded cooked turkey to the pot. Increase the heat slightly to return the soup to a gentle simmer.
  4. Stir in the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender. Watch closely to prevent sticking.
  5. Remove and discard the bay leaf. If you prefer a creamy turkey soup, stir in the heavy cream now. Heat through for 1 minute, but do not let it boil after adding cream.
  6. Taste the soup and season generously with salt and black pepper.
  7. Ladle the hearty soup into bowls. Garnish each serving with fresh chopped parsley before you serve this comforting food recipe.

Notes

  • For a quicker meal, use store-bought turkey broth instead of making your own.
  • If you are using an Instant Pot, sauté the vegetables, then add broth and seasonings and cook on high pressure for 5 minutes. Add noodles and cook for 3 minutes on pressure cook setting, followed by a quick release.
  • If using a Slow Cooker, combine all ingredients except noodles and cream in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add noodles during the last 30 minutes of cooking time. Add cream at the end if desired.
  • This recipe is an excellent alternative to classic chicken noodle soup.

Nutrition

Find it online: https://carlacooking.com/turkey-noodle-soup-leftover-turkey-recipe/