Leftover Turkey Noodle Soup

The weekend calls for a hearty, warm bowl of  Leftover Turkey Noodle Soup! If time allows, plan ahead to make the homemade turkey stock and then you won’t believe how easy the rest of this soup is to throw together. Yields 8+ in about 35 minutes.

Leftover Turkey Noodle Soup l SimplyScratch.com

Only a couple more days until The Big Day. So much planning goes into the Thanksgiving meal and yet afterwards there’s SO many leftovers! My vote is to transform all that turkey into soup. Because soup is where I love using leftovers most. Last year I made a creamy turkey wild rice soup and this year, a simple classic turkey noodle. However this isn’t just any turkey noodle. Remember Monday’s post? You know I used that homemade stock for this soup.  

Leftover Turkey Noodle Soup l SimplyScratch.com

Which only elevated it a few notches and gave it that cozy homemade vibe. No big deal. 😉

Leftover Turkey Noodle Soup l SimplyScratch.com

Here’s what you’ll need to make the soup; 2 teaspoons light olive oil, 2 medium carrots, 2 short stalks of celery, 1 medium onion, kosher salt, 1 tablespoon chopped fresh sage, 2 teaspoons chopped fresh thyme leaves, 12 cups homemade turkey stock, 2-1/2 cups leftover cubed or shredded turkey, 4 ounces egg noodles and freshly ground black pepper.

Leftover Turkey Noodle Soup l SimplyScratch.com Leftover Turkey Noodle Soup l SimplyScratch.com

First start by adding 2 teaspoons olive oil to a heavy bottom pot or dutch oven over medium-low heat. Next, add in the carrots, celery and onions with a pinch of kosher salt. Cover and sauté until tender and the edges of the onions start to caramelize. About 12 minutes

Leftover Turkey Noodle Soup l SimplyScratch.com Leftover Turkey Noodle Soup l SimplyScratch.com

Then add in the chopped fresh herbs, stir and continue to cook for 1 minute.

Leftover Turkey Noodle Soup l SimplyScratch.com Leftover Turkey Noodle Soup l SimplyScratch.com

Next pour in the 12 cups of turkey stock and add in the leftover turkey. Then cover and heat over low until piping hot.

NOTE: if using a salted store-bought turkey stock or broth, you may need to adjust the salt called for in this recipe. 

Leftover Turkey Noodle Soup l SimplyScratch.com Leftover Turkey Noodle Soup l SimplyScratch.com

When it comes to chicken or turkey noodle soup, I’m a kluski noodle kind of girl. However, I knew I had these Italian egg noodles in my cupboard and use them instead, breaking them into shorter pieces so they would fit on a spoon.

Next, bring a larger pot of salted water to a boil and cook the egg noodles according to package directions. 

Leftover Turkey Noodle Soup l SimplyScratch.com

Then, after the noodles have cooked, drain and add a spoonful (or two) into your serving bowls. Lastly, ladle the steaming turkey soup over top of the noodles. 

Leftover Turkey Noodle Soup l SimplyScratch.com

Finally, garnish with a few extra thyme leaves or minced parsley and then some freshly ground black pepper. Serve with crackers or grilled cheese sandwiches for dunking.

  

Enjoy! And if you give this Leftover Turkey Noodle Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Leftover Turkey Noodle Soup l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 8+

Leftover Turkey Noodle Soup

The weekend calls for a hearty, warm bowl of  Leftover Turkey Noodle Soup! If time allows, plan ahead to make the homemade turkey stock and then you won't believe how easy the rest of this soup is to throw together. 
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons light olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 short stalks celery, sliced
  • 1 tablespoon diced fresh sage
  • 2 teaspoons minced fresh thyme
  • 12 cups homemade (unsalted) turkey stock or use store bought**
  • 2-1/2 cups chopped or shredded leftover turkey
  • 2 teaspoons kosher salt, more or less to taste
  • freshly ground black pepper, to taste
  • 4 ounces short egg noodles (like kluski)

Instructions

  1. Add oil, onion, carrots, celery and a pinch of kosher salt to a heavy bottom soup pot or dutch oven and stir to combine. Cover and heat on medium-low, stirring ocassionally, for 12 to 15 minutes or until the vegetables are tender and the onions edges are lightly golden.
  2. Next add in the sage and thyme. Stir and cook for 1 minute.
  3. Pour in 12 cups turkey stock (homemade is best), add in the leftover turkey and season with kosher salt and black pepper to taste. Heat on medium to medium-low until piping hot.
  4. Meanwhile bring a pot of salted water to a boil. Add in the egg noodles and cook according to package directions. Once cooked, drain and divide among serving bowls.
  5. Ladle the hot turkey soup over top and garnish with chopped fresh parley, thyme leaves and black pepper, if desired.

Notes

**If using a salted store-bought turkey stock or broth, you will need to adjust the salt called for in this recipe. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

[this post contains affiliate links.]

Leftover Turkey Noodle Soup l SimplyScratch.com

    Pin It

Leave a Comment