Turkey Noodle Soup in Bowl

Best (leftover) Turkey Noodle Soup

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We’ve all been there, struggling to eat the last of the turkey remnants from a big holiday meal. This soup is made from our leftover roast Thanksgiving turkey meat. The Best Leftover Turkey Noodle Soup comes together with chicken broth, vegetables, herbs, and egg noodles. We had this soup for lunch today, it paired excellently with crushed Ritz crackers. The kids slurped it right up!

Making Leftover Turkey Noodle Soup

Herbs – Don’t forget fresh parsley to garnish when serving. If you don’t have Zehnder’s Chicken Seasoning (A Frankenmuth, Michigan favorite in our household), a cube/tsp of Chicken bouillon will work just fine.

Start by boiling 1/2 bag of extra wide egg noodles. Boil for 7 minutes.

Reserve 3/4-1 cup starchy pasta/cooking water to add to soup later

After egg noodles are finished cooking, start soup with 1/2-1 tbsp Extra Virgin Olive Oil on medium heat and add your diced onions, garlic, celery, and carrots.

Saute for 3-5 minutes until vegetables start to soften and onion becomes translucent.

Add 2 cartons of chicken broth/stock. Either will work just fine, I actually had 1 of each in my pantry, so that is what I used.

Add a dash (1/4 tsp ground sage), 1/2 teaspoon Thyme, 2 bay leaves, 1 tsp chicken bouillon/zehnder’s chicken seasoning, salt and pepper to taste.

Bring to a boil for 3-5 minutes, then reduce heat to low and simmer for 25-30 minutes.

After simmering, and when veggies are tender, add the 3/4 cup starchy pasta water reserved earlier, and shredded pre-cooked/leftover turkey. Remove bay leaves, and taste. Season with salt and pepper, as needed.

Serve soup over cooked egg noodles (if you add egg noodles to simmering soup, they will thicken it too much, and soup will become more of a solid texture).

Turkey Noodle Soup in Bowl

Garnish with parsley and serve with Ritz or Club crackers.

Soup in Bowl with Vegetables in background

This soup will warm your soul. We really enjoyed it after a long morning of Christmas tree decorating!

Turkey Noodle Soup in Bowl

Best (leftover) Turkey Noodle Soup

Becky’s Recipe Box
Delicious Turkey Noodle Soup made from leftover Thanksgiving shredded turkey
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8

Ingredients
  

  • 1.5 cups Shredded Pre-Cooked Turkey
  • 2 32oz Chicken Broth
  • 1-2 Sliced Carrots
  • 3 stalks Sliced Celery
  • 1 small onion diced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 bag Egg Noodles
  • 2 Bay Leaves
  • 1 tsp Thyme
  • 1 tsp Chicken Boiullion
  • 2 cloves Garlic Minced

Instructions
 

  • Start by boiling 1/2 bag of extra wide egg noodles. Boil for 7 minutes.
  • Reserve 3/4-1 cup starchy pasta/cooking water to add to soup later
  • After egg noodles are finished cooking, start soup with 1/2-1 tbsp Extra Virgin Olive Oil on medium heat and add your diced onions, minced garlic, celery, and carrots.
  • Saute for 3-5 minutes until vegetables start to soften and onion becomes translucent.
  • Add 2 cartons of chicken broth/stock. Either will work just fine, I actually had 1 of each in my pantry, so that is what I used.
  • Add a dash (1/4 tsp ground sage), 1/2 teaspoon Thyme, 2 bay leaves, 1 tsp chicken bouillon/zehnder’s chicken seasoning, salt and pepper to taste.
  • Bring to a boil for 3-5 minutes, then reduce heat to low and simmer for 25-30 minutes.
  • After simmering, and when veggies are tender, add the 3/4 cup starchy pasta water reserved earlier, and shredded pre-cooked/leftover turkey. Remove bay leaves, and taste in case any additional S&P needs to be added.
  • Serve soup over cooked egg noodles (if you add egg noodles to simmering soup, they will thicken it too much, and soup will become more of a solid texture).
  • Garnish with parsley and serve with Ritz or Club crackers. This soup will warm your soul. We really enjoyed it after a long morning of Christmas tree decorating!

Video

Keyword Soup, Turkey Soup, Noodle Soup

Like this recipe? Try my Fully Loaded Baked Potato Soup recipe next!

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