This turkey noodle soup is the perfect recipe to make with leftovers after Thanksgiving or Christmas or whenever! Like a classic chicken noodle soup but made with chopped leftover turkey, it’s nourishing and filling and best of all, really quick and easy to make. Easy to make gluten-free.
Why This Turkey Noodle Soup Is So Good!
- This soup is so delicious and it’s the perfect way to make the most of your leftover turkey from Thanksgiving or Christmas
- This recipe makes a huge batch, so it’s perfect if you have guests staying over the holidays.
- It’s really easy to make, hearty and nutritious with lots of fresh veggies.
How To Make This Recipe
- Add the oil to a large Dutch oven or stockpot and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil gently for about 5 minutes or until the vegetables are fork-tender. Note – If you like brothier soup, add additional broth, as much as an additional 64 ounces because as time passes the noodles will continue to absorb the broth.
- Add the egg noodles and boil the soup for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end, you just need to adjust the salt level to taste.
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
- Taste the soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.
Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
A Delicious Turkey Noodle Soup Recipe
This hearty and warming soup is just like a classic traditional chicken noodle soup, but it makes the most of those Thanksgiving and Christmas turkey leftovers. It’s so easy to make, all in one pot, and it’s a real crowd-pleaser. All soups should taste this good!
Is This Turkey Noodle Soup Recipe Healthy?
This recipe makes a large batch and is around 240 calories a serving. There’s a good helping of fresh veggies in here, and you can, of course, add any in that you have in your fridge. It’s dairy-free, there’s no added sugar and it’s low in saturated fat, so it’s a great nutritious meal.
How Long Will This Soup Last?
The beauty of this soup is that it keeps well and you can freeze it, so it’s a great way to use up that leftover turkey, even if you don’t feel like soup straight away!
Once you have made the soup, let it cool to room temperature. Place it into an airtight container and it will keep in the fridge for around 5 to 7 days. You can also freeze it and it will be good for 6 months.
Top Tips For Making This Soup
- Feel free to add in any other veggies you like – mushrooms or brussel sprouts would work really well!
- To make this dish gluten-free, simply use gluten-free pasta.
- If you like brothier soup, add additional broth, as much as an additional 64 ounces because as time passes the noodles will continue to absorb the broth. You can add additional broth throughout the cooking process
- Once the soup is made, be sure to taste and add seasoning so it’s just as you like it.
Be Sure To Check Out These Other Delicious And Soul Warming Soup Recipes
- Instant Pot Tomato Soup (Whole30, vegan)
- Broccoli Cheese Soup (paleo, Whole30, vegan)
- Instant Pot Healthy Chicken Pot Pie Soup
- Chicken Rice Soup
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Turkey Noodle Soup
This turkey noodle soup is the perfect recipe to make after Thanksgiving or Christmas or whenever! Like a classic chicken noodle soup but made with chopped leftover turkey,
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
- 4 garlic cloves minced
- 10-12 cups chicken broth plus more if desired
- 2 bay leaves
- 1/2 tsp dried thyme leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper or to taste
- 10 ounces wide egg noodles or your favorite noodles or pasta
- 2 cups shredded cooked turkey
- 4 tablespoons fresh flat-leaf parsley leaves finely chopped
- 1 tablespoon lemon juice
- salt to taste
Instructions
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Add the oil to a large Dutch oven or stockpot and heat over medium-high heat to warm.
-
Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally.
-
Add the garlic and sauté for another 1 to 2 minutes.
-
Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil gently for about 5 minutes or until the vegetables are fork-tender. Note – If you like brothier soup, add additional broth, as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
-
Add the egg noodles and boil the soup for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you just need to adjust the salt level to taste.
-
Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
-
Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.
-
Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
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Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
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Love this recipe.