Don’t toss your Thanksgiving bird just yet—Turkey Noodle Soup is a quick and easy way to turn leftovers into a cozy next-day meal.
Thanksgiving is hands-down my favorite holiday. Between the homemade cranberry sauce, my mom’s Greek stuffing, and my mother-in-law’s green bean casserole, the menu is loaded with recipes enjoyed only once a year. But the star of the show has been, and forever will be, the turkey.
Our family tends to roast a bird big enough to feed an army, and since we serve it with a million sides, there’s always plenty left. I’m not complaining. After all, it just means a week of low-effort meals, everything from turkey à la king to turkey stroganoff. But one of my personal favorites is turkey noodle soup. This is a no-surprise recipe made with ingredients probably already stocked in your kitchen. It’s the perfect day-after-Thanksgiving meal with minimal prep and maximum flavor.
If you’ve ever had homemade chicken noodle soup, you’ll know what to expect. It’s got that familiar hearty flavor that tastes like you’ve been simmering the soup for hours. Now, does it taste exactly like chicken noodle soup? Nope—it tastes like turkey noodle soup. The turkey adds a richness that chicken simply doesn’t have. And when time allows, I’ll make my own turkey bone broth so the soup takes on an even deeper flavor. But even if you stick with boxed stock, this soup will keep you coming for seconds.
What if I can’t find turkey stock?
If your grocery store is like mine, turkey stock is not always in stock (pun intended). But that’s okay because chicken stock works just as well. While it doesn’t share the same depth as turkey stock, it still delivers a satisfying base for your soup. Whatever you choose, stick with the low-sodium variety. Of course, if you have the time, make your own Turkey Stock. Homemade is always best!
How do I store leftovers?
Refrigerate your leftover turkey noodle soup in an airtight container for up to 2 days. While you can reheat the soup in the microwave, I recommend the stovetop over medium heat—it distributes the heat more evenly. Also, chances are the noodles have soaked up some of the broth. Add some extra broth (or water) until the soup reaches your desired consistency.
Serving suggestions
No soup is complete without bread. Personally, I prefer something crusty like an Artisan Bread or a Dutch Oven Bread. And you can’t go wrong with this Sourdough Bread Recipe—it’s hearty, tangy, and perfect for dipping.
Sure, there are some veggies in this soup, but we could all do with some extra greens in our diet. A Winter Salad, sprinkled with pomegranate and toasted pecans, pairs beautifully with turkey noodle soup. This Easy Sautéed Broccoli Recipe is also good, especially if you want to keep it simple.
Turkey Noodle Soup
Ingredients Â
- 6 cups turkey stock low-sodium
- 1 bay leaf
- 1 cup carrots diced
- 3/4 cup onion chopped
- 3/4 cup celery diced
- 2 cloves garlic minced
- Salt to taste
- Black pepper freshly ground, to taste
- 1/4 cup parsley chopped
- 3 ounces egg noodles
- 2 cups leftover turkey shredded
InstructionsÂ
- In a large saucepan, pour in the turkey stock and set over medium heat.
- Add the bay leaf, diced carrots, chopped onion, diced celery, and minced garlic to the saucepan. Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a simmer and cook for about 10-15 minutes, or until the vegetables are tender.
- Stir in the chopped parsley, egg noodles, and shredded leftover turkey. Continue to cook according to the egg noodle package instructions, usually about 5 minutes, until the noodles are tender.
- Once cooked, remove the saucepan from heat, discard the bay leaf, and adjust seasoning if necessary.
- Ladle the soup into bowls and serve warm.
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