A warm, fragrant bowl of Leftover Turkey Noodle Soup is exactly what you need as the cold air settles in—you can almost smell the fresh herbs mingling with the savory turkey broth. Picture your kitchen filled with the enticing aroma of sautéed onions and garlic while tender pieces of turkey bubble away in a rich, golden stock. As the steam rises, it sweeps you into memories of bustling holiday gatherings, where laughter and comforting meals create a sense of belonging.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Leftover Turkey Noodle Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Leftover Turkey Noodle Soup

This soup isn’t just about using up those holiday leftovers; it’s about crafting a bowl of nostalgia that warms the heart—think of it as a cozy hug in a bowl! Easy enough for a weeknight dinner yet special enough for celebrating those cherished moments with family. Let’s keep those memories alive; I can’t wait for you to bring this delicious dish to your table!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, this soup makes dinner a breeze.
Irresistible Flavor: The blend of herbs, tender turkey, and warm noodles creates a symphony of taste that pleases every palate.
Eye-Catching Appeal: The vibrant colors of fresh vegetables make this a lovely centerpiece on your dinner table.
Flexible Serving: Perfect for lunch leftovers or as a comforting dinner on chilly nights.
Diet-Friendly Options: Easily make it gluten-free by substituting with your favorite gluten-free pasta.

Ingredients You’ll Need

Avocado or Olive Oil: This is used to sauté the vegetables for a rich depth of flavor. Both oils work well, but avocado oil has a higher smoke point if you plan to sear your veggies longer.
Leftover Carcass from Cooked Turkey (10-16 lbs): Any leftover turkey carcass is key for making a flavorful homemade stock. You can also use rotisserie chicken bones if that’s what you have on hand.
Yellow Onion: Chopped onion adds that sweet and savory base that enriches the stock. You could substitute with shallots for a milder flavor.
Carrots (3): Fresh, chopped carrots add sweetness and color, complementing the other vegetables. Feel free to swap them for parsnips if you want to try something new!
Celery Ribs (2): Celery brings a fresh crunch and aromatic quality to the soup. Use fresh parsley stems in a pinch if you don’t have celery.
Garlic (5-6 cloves): Fresh garlic infuses a lovely aroma and spiciness. You can replace fresh with 1 teaspoon of garlic powder if you’re in a hurry.
Fresh Thyme (2-3 sprigs): Thyme adds an earthy note that perks up the flavors. If fresh isn’t available, dried thyme works too—just use about 1 teaspoon.
Fresh Sage Leaves (3-4): Sage contributes a warm, comforting flavor that’s perfect for autumn. Dried sage could be used instead—just halve the amount.
Fresh Parsley (3-4 sprigs): Parsley not only enhances the flavor but also adds freshness. If you can’t find fresh, dried parsley can work, but the flavor won’t be as vibrant.
Dried Bay Leaves (2): Bay leaves add depth to soups. Remember to remove them before serving, as they aren’t meant to be eaten.
Whole Peppercorns (1 tbsp): Using whole peppercorns infuses the soup with a subtle heat. You can replace them with pre-ground black pepper if needed.
Kosher Coarse Salt (1 tbsp): Essential for bringing out all the flavors. Remember to taste and adjust as necessary since saltiness varies among stocks.
Water (10-12 cups): This is for making the stock. Use enough to cover the carcass and vegetables completely.
Small Sweet Onion: You’ll want this for sautéing with the other vegetables in the final soup, adding a sweet undertone.
Leftover Cooked Turkey Meat (3 cups): Chopped or shredded turkey is the star of your soup! If you don’t have leftovers, rotisserie chicken is a great alternative.
Turkey Stock (8-9 cups): Either homemade or store-bought; it gives the soup its heartiness and rich flavor. If you’re using store-bought, choose a low-sodium variety to control the salinity.
Egg Noodles or Pasta of Choice (8 oz): Egg noodles provide a satisfying texture; feel free to swap out for gluten-free pasta if you prefer.
Garlic Powder (1 tsp): An optional enhancer for that gorgeous garlic flavor.
Fresh Minced Sage (2-3 leaves): For a final fresh burst of flavor before serving.
Minced Fresh Parsley (1 tbsp): Brightens up the soup’s appearance when sprinkled on top.
Crushed Red Pepper Flakes (1/2 tsp): Optional, but gives an extra punch of warmth if you enjoy a little heat!
Black Pepper (1/4-1/2 tsp): Adjust according to your taste for a finishing touch.
Salt: Add as needed; always taste first before dialing it in.

How to Make Leftover Turkey Noodle Soup

Preheat and Prepare: Begin by prepping your ingredients: chop the onions, carrots, and celery into small pieces; smash the garlic cloves and set them aside. Start by breaking apart the leftover turkey carcass to fit better into your pot.

Sear the Vegetables: Preheat a large stock pot over medium heat and add 2 tablespoons of avocado or olive oil. Toss in the chopped onions, carrots, and celery, allowing them to sear undisturbed for a few minutes until they’re golden brown. This caramelization adds depth to your stock. Once golden, make a space in the pot for the smashed garlic and allow it to cook just until fragrant—less than a minute should do.

Make the Stock: Now, add the turkey carcass along with enough water to cover everything plus an extra inch or two—about 10-12 cups. Toss in the whole peppercorns, salt, thyme, bay leaves, and sage. Bring your mixture to a gentle boil, then reduce to low heat; cover it with a lid, leaving a small gap for steam to escape. Let it simmer for about 2 hours, checking occasionally. The longer it simmers, the more flavor you’ll reap!

Strain and Store: Once your stock has simmered, remove it from heat and strain it through a fine mesh strainer. Discard the vegetables, herbs, and carcass. If you’re not using it immediately, let it cool and store it in glass jars in the fridge for up to two days, or freeze for later use.

Cook the Vegetables: In the same large soup pot, heat another tablespoon of oil over medium heat. Add your chopped sweet onion, celery, and carrots, and sear them for a couple of minutes until they’re golden brown. This step enhances both flavor and texture.

Add the Garlic and Turkey: Make some space in the pot, then stir in your minced garlic and allow it to cook for less than a minute. Next, add the chopped leftover turkey and give it a quick stir—let it heat through for a few minutes, soaking up all the deliciousness.

Combine the Stock and Season: Pour in your freshly made turkey stock (or store-bought if that’s what you have), and add the seasonings except the fresh herbs. Taste before adding more salt; every stock varies in saltiness. Let everything come to a low boil, then reduce the heat to a gentle simmer.

Add in the Pasta: Toss in the egg noodles (or pasta of your choice) and cook until al dente, usually around 6-8 minutes, depending on the type of pasta. Stir occasionally to keep everything mixed nicely and prevent sticking.

Finish and Serve: Once the pasta is tender, mix in the minced fresh herbs for that wonderful burst of flavor right before serving. Turn off the heat, and ladle the soup into bowls. It’s ready to enjoy!

Storing & Reheating

Leftover Turkey Noodle Soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze it in portioned containers—just remember to leave some space at the top as it will expand. The soup keeps well for up to three months when frozen. When you’re ready to enjoy it again, reheat on the stovetop over medium heat until warmed through; you may want to add a splash of water or broth to refresh the flavors!

Chef’s Helpful Tips

To prevent muddy flavors, avoid boiling the stock too rapidly; simmering provides a cleaner taste.
Always taste your soup before adding more salt—especially if you’re using store-bought stock, as it may already be salty.
If your soup looks too thick or the pasta has absorbed too much liquid, just add more broth or water during reheating.
For a herbaceous twist, experiment with adding parsley or dill to freshen flavors.
You can make the stock ahead of time and refrigerate it. Just remember to wait until right before serving to add the fresh herbs to maintain their lovely brightness.

Nothing warms the soul quite like a hearty bowl of Leftover Turkey Noodle Soup. Using holiday leftovers shouldn’t just be functional; it should spark creativity and heartwarming comfort. So, feel free to mix in your favorite veggies or swap aromatics to suit your tastes. Enjoy the process and taste your way to perfection—after all, the best dishes are made with a dash of adventure and a sprinkle of love.

Recipe FAQs

Can I use a different type of meat?

Absolutely! You can easily swap the turkey for leftover chicken or even use a vegetarian alternative like mushrooms for a rich, umami flavor. Just be sure to adjust the cooking times based on the meat you choose.

Is it possible to make this soup in a slow cooker?

Yes, you can definitely prepare this soup in a slow cooker. Just follow the stock-making procedure, then add your ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method enhances the flavors even further.

Can I use pasta other than egg noodles?

Absolutely! Any pasta shape you love works great in this recipe. Just make sure to adjust the cooking time as needed. Gluten-free or whole-grain options are also fantastic alternatives!

How can I make the soup thicker?

If you prefer a thicker soup, consider making a roux with equal parts flour and butter, then whisking it into the broth. Alternatively, you can use an immersion blender to puree a portion of the soup before adding the noodles.