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.

Course Soups & Stews

Cuisine American

Keyword homemade, leftovers, noodle, Thanksgiving, turkey

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 287

Author Laurie McNamara

Equipment

All-Clad 4506 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid / Cookware, 6-Quart, Silver

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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

Nutrition