Turkey Noodle Soup

By Makinze GoreUpdated: Feb 28, 2023

4.3

3 Ratings

preview for Turkey Noodle Soup Is The Best Way To Use Turkey Day Leftovers

While chicken noodle soup is usually our comforting go to, we love to pull out this turkey noodle soup recipe during the fall. It has everything you love about the classic—veggies, herbs, warming broth and hearty noodles—but adds in leftover Thanksgiving turkey for a little something special. This fall soup is one of our favorite ways to use up Thanksgiving leftovers—it's what we look forward to cozying up to after the hectic holiday has finally calmed down.

Do I have to use leftover turkey?

You don't have to! We love to use this recipe post-Thanksgiving dinner to use up any leftovers of the delicious roast turkey, but if you don't have any, this soup is reason enough to go out and buy yourself a turkey breast or two.

What noodles should I use?

We love the taste and shape of twisty egg noodles, but you can use any shape of pasta or noodle that you'd like. Just make sure you cook it for the appropriate amount of time.

Do I have to make my own broth?

We love how easy and flavorful our homemade turkey broth is, and it's a great way to use up all of your Thanksgiving turkey in the most delicious way. Once you've made it, you can also use it for other comforting recipes like our perfect gravy or turkey tetrazzini. But, it's not necessary to make your stock homemade for this recipe. You can also use low-sodium chicken broth for an equally satisfying result in this soup.

Try our turkey carcass soup or turkey casserole for even more ways to use up any leftovers of your star bird.

Made this comforting soup? Let us know how it came out in the comments below!

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Yields:: 6 serving(s)
Prep Time:: 15 mins
Total Time:: 35 mins
Cal/Serv:: 453

Ingredients

2 tbsp.
extra-virgin olive oil
2
medium carrots, peeled and chopped
2
stalks celery, sliced
1
medium yellow onion, chopped
1
leek, cleaned and chopped, whites and light green parts only
Kosher salt
Freshly ground black pepper
3
cloves garlic, minced
4 c.
turkey stock (or low-sodium chicken broth)
3 c.
water
Small bunch thyme
Small bunch rosemary
1
bay leaf
1 tsp.
dried oregano
Pinch crushed red pepper flakes
1
(12-oz.) package egg noodles
3 c.
cooked shredded turkey

Nutrition Information

Per Serving (Serves 6)

Calories453 Fat13 gSaturated fat3 gTrans fat0 gCholesterol103 mgSodium1124 mgCarbohydrates51 gFiber4 gSugar6 gProtein28 gVitamin D0 mcgCalcium88 mgIron4 mgPotassium669 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
2. Step 2Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
3. Step 3Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.

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Parker Feierbach

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.