The aroma of simmering broth wafts through the kitchen, wrapping everything in a cozy embrace. Imagine tender turkey pieces swimming in a sea of golden, savory broth, sharing space with vibrant veggies and soft noodle curls. The sight alone is enough to bring a smile, evoking memories of family gatherings where laughter mingled with the rich scent of a delicious meal. Leftover Turkey Noodle Soup isn’t just a dish; it’s a comforting hug in a bowl, perfect for chilly weather or satisfying a craving for something familiar and heartwarming.

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

Reflecting on those post-holiday days, I still recall the warmth of family around the table, sharing stories over hearty soup. Transforming leftovers into a nourishing meal feels like a treasured ritual. With a pot bubbling away in just 30 minutes, this Leftover Turkey Noodle Soup is a delightful way to relish those memories again. So, roll up your sleeves and let’s make a batch that will warm your heart and belly!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes – perfect for a weeknight meal!
Irresistible Flavor: A delightful blend of herbs and tender turkey creates a taste that’ll have you coming back for seconds.
Eye-Catching Appeal: The vibrant colors of carrots, celery, and herbs bring life to your bowl.
Flexible Serving: Enjoy it for lunch, dinner, or even a cozy snack on a chilly evening.
Diet-Friendly Options: Easy to adapt if you need gluten-free or dairy-free options; just swap the noodles and stock!

Ingredients You’ll Need

Avocado or Olive Oil: Used for sautéing veggies; avocado oil has a high smoke point, making it great for cooking. You can substitute with any cooking oil you prefer.
Leftover Turkey Carcass: This is the heart of your soup, providing rich flavor. If you have no carcass, store-bought rotisserie chicken bones work well, too.
Yellow Onion: Adds sweetness to the soup base; a sweet onion can be used for added flavor.
Carrots: They add texture and a hint of sweetness. Feel free to use different colors for a fun presentation!
Celery Ribs: Bringing crunch and depth; substitute with fennel for a unique twist.
Garlic: Fresh garlic gives a bold, aromatic kick; you can use garlic powder in a pinch, but fresh is best.
Fresh Herbs (Thyme, Sage, Parsley): These enhance flavor; try dried herbs in a pinch but fresh will always shine.
Dried Bay Leaves: Imparts additional layers of flavor to the broth; necessary for that homemade taste.
Whole Peppercorns: For seasoning; if you don’t have whole, you can use ground black pepper, but adjust to taste.
Kosher Salt: Essential for enhancing flavor; feel free to adjust based on your preference.
Water: Needed to cover all ingredients; you can also use store-bought turkey stock for a quicker option.
Egg Noodles or Pasta of Choice: They soak up broth flavor beautifully; consider whole wheat or gluten-free pasta for dietary needs.
Garlic Powder: Extra flavor enhancer; you can omit it if using fresh garlic only.
Crushed Red Pepper Flakes: For a slight kick; adjust based on your heat preference.
Black Pepper: Adds warmth; use freshly ground for the best flavor.
Additional Salt: Always taste before adding more!

How to Make Leftover Turkey Noodle Soup

Prepare the Stock: Before diving into the soup, let’s make that rich, flavorful turkey stock. Start by picking the meat off the leftover turkey carcass, breaking it into manageable pieces. Chop your onion, carrots, and celery, knowing they will be discarded later. Heat a large stock pot over medium heat, adding a couple of tablespoons of oil. Toss in the veggies to sear until they’re golden brown, and stir in the smashed garlic until fragrant. Then, add in the turkey carcass, water, peppercorns, salt, and herbs, bringing it to a low boil. After an hour, reduce heat and let it simmer for another hour while your kitchen fills with tantalizing scents.

Strain the Stock: Once your stock has cooked for a total of three hours, it’s time to strain it. Using a fine mesh strainer, discard the bones, veggies, and herbs. What’s left is a beautifully rich turkey stock that’s practically begging to be turned into a soup. If you’re not using it right away, let it cool and store it in glass jars in the fridge for up to two days or freeze it for longer storage.

Sauté the Veggies: Now, let’s shift gears into soup mode! Clean and chop another batch of fresh vegetables: onion, celery, and carrots. Over medium heat, add some oil into a large soup pot. Sauté the chopped veggies for just a couple of minutes until golden, stirring occasionally. This is where that delectable base flavor comes from, so be patient with the browning!

Add Garlic and Turkey: Move the veggies aside, making a small well in the center of your pot, and toss in the minced garlic. Give it about a minute until it becomes fragrant, then mix it all together. Now, it’s time to encourage that leftover turkey to shine; add in the chopped or shredded turkey, allowing it to cook for a few minutes and absorb all the delicious flavors.

Pour in the Stock: Carefully pour in the freshly made turkey stock you reserved earlier. Stir everything together and then season it with salt, garlic powder, and pepper. Don’t forget to taste and adjust any seasonings to your liking! Let the pot come to a low boil before reducing heat to a gentle simmer.

Cook the Noodles: Add the egg noodles straight into the simmering stock. Cook according to the package instructions, usually about 6–8 minutes, until they’re tender. Stir occasionally to prevent sticking and to keep everything well combined.

Finish with Fresh Herbs: Once the pasta is cooked to perfection, stir in the minced fresh herbs: parsley and sage. This final touch adds a bright pop of flavor that elevates the entire dish. Remove your pot from the heat and let it sit for a few minutes before ladling the soup into bowls.

Storing & Reheating

To store your soup, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to three days. If you want to save it longer, this soup freezes beautifully; just make sure to use freezer-safe containers or bags and consume within three months. When reheating, bring your soup to a gentle simmer on the stovetop. You might notice a slight change in texture, but adding a splash of turkey stock or water while reheating can help bring back its delicious creaminess.

Chef’s Helpful Tips

Make sure to really caramelize your veggies; that deep flavor is key.
Avoid overcooking the noodles in the soup; they’ll continue to soften as they sit.
For more depth, consider stirring in a splash of white wine before adding the stock.
Use leftover roasted vegetables in your soup for unique flavors.
Don’t skimp on tasting as you go; it’s your chance to make it just right!
This soup can be made ahead and reheats beautifully, making it perfect for meal prep!

The Leftover Turkey Noodle Soup brings so many benefits—it’s quick, filled with comforting flavors, and a great way to use up those holiday leftovers. With every spoonful, you’re not just enjoying a meal; you’re savoring memories while making new ones. Feel free to play around with the ingredients; after all, it’s all about tailoring it to your taste buds. Whether it’s a chilly evening or a casual lunch, a bowl of this soup invites warmth and joy into your day.

Recipe FAQs

Can I use store-bought stock instead of homemade?

Absolutely! Using store-bought turkey stock is a great way to save time while still achieving delicious results. Just make sure to taste and adjust the seasoning, as pre-made stocks can vary widely in saltiness.

How long can I keep leftovers?

You can store this Leftover Turkey Noodle Soup in the fridge for about three days. If you freeze it, use it within three months for the best flavor and texture.

Can this recipe be made vegetarian?

Yes, you can easily adapt this soup to be vegetarian! Substitute the turkey with hearty vegetables like mushrooms or chickpeas and use vegetable stock instead of turkey stock.

What’s the best way to reheat this soup?

Reheat the soup on the stovetop over medium heat until bubbly. If it thickens in the fridge, feel free to add a splash of water or broth to loosen it up as it warms through.

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Leftover Turkey Noodle Soup

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

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Description

This Leftover Turkey Noodle Soup is bursting with flavor, easy to make, and perfect for using up holiday leftovers. A comforting dish that brings warmth and satisfaction to every bowl, it’s ideal for a quick dinner or heartwarming lunch.

Ingredients

Avocado or Olive Oil
Leftover Turkey Carcass
Yellow Onion
Carrots
Celery Ribs
Garlic
Fresh Herbs (Thyme, Sage, Parsley)
Dried Bay Leaves
Whole Peppercorns
Kosher Salt
Water
Egg Noodles or Pasta of Choice
Garlic Powder
Crushed Red Pepper Flakes
Black Pepper
Additional Salt

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Instructions

Prepare the stock by simmering turkey carcass, chopped veggies, and herbs in water for 3 hours.
Strain the stock to remove solids.
Sauté fresh chopped vegetables in oil.
Add minced garlic and turkey to the sautéed veggies.
Pour in the reserved stock and season.
Cook egg noodles in the simmering stock until tender.
Stir in fresh herbs before serving.

Notes

For gluten-free options, swap noodles with gluten-free pasta.
To enhance flavor, caramelize the veggies well.
Store leftovers in airtight containers for up to 3 days.