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.
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.
Which only elevated it a few notches and gave it that cozy homemade vibe. No big deal.
To Make this Leftover Turkey Noodle soup You Will Need:
- light olive oil
- kosher salt
- fresh thyme leaves
- turkey stock
- leftover cubed or shredded turkey
- egg noodles
- freshly ground black pepper
First start by adding 2 teaspoons olive oil to a heavy bottom pot or dutch oven over medium-low heat. Next, add in 2 carrots that have been sliced, 2 short stalks of celery (sliced) and 1 medium diced onion with a pinch of kosher salt.
Cover and sauté until tender and the edges of the onions start to caramelize. About 12 minutes
Then add in 1 tablespoon chopped fresh sage and 2 teaspoons chopped fresh thyme leaves. Stir and continue to cook for 1 minute.
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.
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.
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.
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.
Cozy comfort food at its best!
Leftover Turkey Noodle Soup
- 2 teaspoons olive oil, extra light
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 (short) stalks celery, sliced
- 1 tablespoon sage, chopped
- 2 teaspoons thyme, minced
- 12 cups unsalted turkey stock, or use store bought (see notes)
- 2½ cups leftover turkey, chopped or shredded
- 2 teaspoons kosher salt, more or less to taste
- 1 pinch black pepper, freshly ground, more or less to taste
- 4 ounces egg noodles, like kluski
- 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.
- Next add in the sage and thyme. Stir and cook for 1 minute.
- 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.
- 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.
- Ladle the hot turkey soup over top and garnish with chopped fresh parley, thyme leaves and black pepper, if desired.
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