Homemade turkey noodle soup is a perfect way to use up leftovers from your holiday meal. This comforting soup is a wonderful way to warm up on a chilly night.
My favorite way to use up leftover Thanksgiving turkey is to turn it into a hardy, flavorful, turkey soup that can be frozen and enjoyed long after the holiday meal.
Homemade soup is it is so adaptable. You can add whatever vegetables you have on hand. I love that I can use so many vegetables and herbs grown in the garden such as carrots, celery, onions, garlic, peas, and whatever leftovers I have in the refrigerator.
Feel free to include your own homemade egg noodles, any shaped boxed pasta, or substitute rice for a gluten-free option.
Tips for Making Leftover Turkey Soup
You don’t have to eat turkey leftovers for a week after your holiday meal. Instead, use them to make turkey soup and freeze it for later. Here are some tips to make turkey soup extra special:
Use Homemade Turkey Stock
A homemade turkey stock gives this turkey noodle soup lots of flavor. Save the turkey bones from your holiday dinner, and turn them into a rich and flavorful turkey stock. Refrigerate the stock overnight, and the fat will rise to the top making it easy to remove before making your soup.
If there is no time to make turkey stock, you can substitute chicken stock, or store bought poultry broth. Look for low sodium options, flavor with fresh herbs (chopped thyme, rosemary, parsley) at the end of the cooking time, and adjust the salt to taste.
Keep the Noodles Separate
Cook the turkey soup and noodles individually to prevent the pasta from getting mushy from absorbing too much liquid. When you are ready to serve, first add the egg noodles to your soup bowls, then add the hot soup. If your pre-cooked pasta is sticking together, run it under some warm water and the noodles will separate easily.
Include Cooked Veggies
Do you have leftover cooked carrots, beans, or corn in the fridge? Since these vegetables are already pre-cooked, add them to your soup at the end of the cooking time and simmer for about 5 minutes to warm.
How to Make Leftover Turkey Soup
Whether you’re combating a cold or seeking a comforting meal, this turkey noodle soup is a perfect way to warm up on a chilly night. This is a basic recipe for turkey noodle soup, but I urge you to experiment and tweak to develop your own family favorite.
A full printable recipe can be found at the bottom of this article, but here are the steps for making leftover turkey soup.
Step 1: Sauté the Vegetables
Heat olive oil in large pot over medium-high heat. Add the carrots, celery, onion, and sauté while stirring until the onion is lightly browned, about 3 minutes. Add the garlic and cook about 1 minute more.
Step 2: Make and Simmer the Soup
Add the turkey stock, white wine, turkey meat, and sugar (optional) to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked, about 5-10 minutes.
Add peas and any pre-cooked vegetables to the soup and simmer for 2 minutes more. Flavor with salt and pepper and keep warm.
Step 3: Serve the Soup Warm
When you are ready to serve, add cooked egg noodles or rice to your soup bowls, and then ladle the hot soup over the noodles. Garnish with parsley and enjoy.
Store extras in the refrigerator for up to a week, or freeze for 6 months. Keep the soup and pasta in separate containers so the pasta doesn’t absorb moisture and get mushy.
I like to freeze the turkey soup for an easy meal in the middle of winter. To serve, simply heat up the soup on the stove, boil up some pasta or rice, and you will have a homemade soup on the table in 30 minutes.
Homemade Turkey Noodle Soup
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 8 cups turkey stock
- 1/2 cup dry white wine (optional for flavor, sauvignon blanc or dry vermouth are good choices)
- 3-4 cups diced turkey meat
- 1 tablespoon cane sugar
- 1 cup peas
- 1/4 teaspoon pepper
- kosher salt to taste
- 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- 8 ounces egg noodles
- In a large pot, heat olive oil over medium-high heat. Add carrots, celery, onion, and sauté 3-5 minutes or until the onion is lightly browned.
- Add the garlic and cook 2-3 minutes more.
- Add turkey stock, white wine, turkey meat, and sugar to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked, about 5-10 minutes.
- Add peas to the saucepan and simmer for 2 minutes more. Add salt and pepper to taste. Keep warm until ready to serve.
- At serving time, add cooked egg noodles, pasta, or rice to your soup bowls, and then ladle the hot soup over the noodles. Garnish with parsley and enjoy.
- Store extras in the refrigerator for up to a week, or freeze for 6 months. Keep the soup and pasta in separate containers so the pasta doesn't absorb moisture and get mushy.
- I like to freeze the soup base in individual containers for an easy meal in the middle of winter. Simply heat up the soup base on the stove, boil up some pasta or rice, and you will have a homemade soup on the table in 30 minutes.
This recipe originally was published on November 24, 2016. It has been retested, updated with additional information, and new photos.
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