Leftover Turkey Soup with Egg Noodles and Vegetables

The day after Thanksgiving, my kitchen always smells like this leftover turkey soup. Shredded roast turkey, tender carrots and celery and wide egg noodles simmer in a golden, herby broth that tastes like a warm hug after all the holiday cooking. It is simple, thrifty and every bit as comforting as the big feast itself.

Below I walk you through why this soup works, the ingredients, the step-by-step method, how to make an easy broth from the turkey carcass, tips, variations, common mistakes and safe storage. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.

Why This Leftover Turkey Soup Works

Roast turkey already carries deep, savory flavor, so a pot of soup is the easiest way to stretch it into several more meals. This turkey noodle soup is built to make the most of what you have while still tasting fresh and bright.

• Already-cooked turkey. The meat goes in near the end, so it warms through and stays juicy instead of turning stringy and dry.
• A buttery vegetable base. Onion, carrots and celery soften slowly in butter, building sweetness and body before the broth goes in.
• Fresh and dried herbs. Thyme and a bay leaf simmer in the broth, while fresh parsley at the end wakes everything up.
• Wide egg noodles. They cook in about 8 minutes, soak up flavor and give the soup that classic cozy texture.
• A squeeze of lemon. Just a teaspoon or two brightens the rich broth without making it taste sour.

The whole pot comes together in under an hour with store-bought broth. If you have a little extra time, the homemade carcass broth below makes it even richer and uses every last bit of the bird.

Ingredients You Will Need

This is a flexible, clean-out-the-fridge kind of recipe, but here is what I use for the classic version.

• Cooked turkey: About 4 cups (560 g) shredded or diced, white meat, dark meat or a mix. Dark meat stays especially tender.
• Butter or olive oil: Two tablespoons for softening the vegetables.
• Onion, carrots and celery: One onion, three carrots and three ribs of celery make the classic soup trio.
• Garlic: Three cloves add warmth without overpowering the turkey.
• Herbs: Dried thyme, a bay leaf and a handful of fresh parsley. Leftover fresh sage or rosemary from the holiday works too.
• Broth: Ten cups (2.4 liters) of turkey broth or low-sodium chicken broth.
• Egg noodles: Eight ounces (225 g) of wide or extra-wide dried egg noodles.
• Lemon juice, salt and pepper: For seasoning at the very end.

Leftover roasted vegetables from the holiday table, like carrots or green beans, can go in with the turkey. Just chop them small and add them at the end so they only need to warm through.

How to Make Leftover Turkey Soup

Use a 6 to 8-quart Dutch oven or stockpot so there is room for the noodles to swell. Chop all your vegetables before you start.

1. Soften the vegetables. Melt the butter in the pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 7 to 8 minutes until the onion is soft and translucent.
2. Add garlic and herbs. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
3. Simmer the broth. Pour in the broth, add the bay leaf and bring to a boil. Reduce the heat and simmer for 10 minutes until the carrots are almost tender.
4. Cook the noodles. Return the soup to a gentle boil, stir in the egg noodles and cook for 7 to 8 minutes until just tender.
5. Add the turkey. Stir in the shredded turkey and simmer for 3 to 4 minutes until it is heated through to 165°F (74°C).
6. Finish and season. Remove the bay leaf. Stir in the parsley and lemon juice, then season with salt and pepper to taste and serve hot.

If you plan to have leftovers, cook the noodles in a separate pot of salted water and add them to each bowl as you serve. That keeps them from drinking up all the broth overnight.

How to Make Turkey Carcass Broth

Homemade broth from the holiday bird is the secret to a truly rich turkey carcass soup, and it is mostly hands-off time. You can make it the evening after the feast and the soup the next day.

1. Break up the carcass. Remove most of the meat for the soup, then break the carcass into a few pieces so it fits in a large stockpot.
2. Add aromatics. Add 1 quartered onion, 2 carrots and 2 celery ribs cut into chunks, 2 bay leaves, 1 teaspoon whole peppercorns and a few parsley stems.
3. Cover with water. Pour in about 4 quarts (3.8 liters) of cold water, enough to cover the bones by an inch.
4. Simmer low and slow. Bring just to a boil, then reduce to a bare simmer and cook uncovered for 3 to 4 hours, skimming any foam from the top.
5. Strain and chill. Strain through a fine-mesh sieve, cool quickly and refrigerate. Skim off the fat once it firms on top.

You will get roughly 10 to 12 cups of broth. Taste it before seasoning the soup, because homemade broth is unsalted and needs more salt than boxed broth.

Tips for the Best Turkey Noodle Soup

• Do not boil the turkey. A hard boil makes cooked meat tough. Keep it at a gentle simmer once the turkey goes in.
• Cut vegetables evenly. Slices about 1/4 inch thick cook at the same rate and look pretty in the bowl.
• Season at the end. Broth reduces as it simmers, so wait until the end to add most of the salt.
• Use some dark meat. Thighs and drumsticks add richness and stay moist even when reheated.
• Add a parmesan rind. Simmering a rind in the broth adds savory depth. Just fish it out before serving.

Looking for more ways to use the holiday leftovers? My flaky leftover turkey pot pie and creamy baked turkey tetrazzini are both on repeat in my kitchen every November, and a batch of soft homemade dinner rolls is perfect for dunking. You will find more cozy bowls in my soups and stews collection.

What to Serve With Turkey Noodle Soup

This soup is a complete meal on its own, but a simple side turns it into a relaxed weekend dinner for the whole family.

• Warm bread: Soft rolls, buttered biscuits or crusty sourdough are perfect for soaking up the broth.
• Grilled cheese: Cut into strips for dunking, it makes the meal feel extra cozy for kids and grown-ups alike.
• A crisp salad: Greens with apples, toasted pecans and a tangy vinaigrette balance the rich, savory soup.
• Leftover cranberry sauce: A spoonful on a turkey sandwich alongside a cup of soup is my favorite post-holiday lunch.

For an easy soup night, set out crackers, grated Parmesan and extra parsley so everyone can top their own bowl.

Easy Variations

• Turkey and rice soup: Swap the noodles for 1 cup of long-grain white rice and simmer for 15 to 18 minutes, or stir in 3 cups of cooked rice at the end.
• Creamy turkey soup: Stir in 1 cup (240 ml) of heavy cream or half-and-half with the turkey and warm gently without boiling.
• Turkey and wild rice: Add 3 cups of cooked wild rice blend and a handful of sliced mushrooms for a nutty, hearty bowl.
• Vegetable-loaded: Add diced potatoes with the broth and a few handfuls of spinach or kale at the end.
• Slow cooker: Add the vegetables, garlic, herbs and broth to a slow cooker and cook on low for 6 hours. Stir in the noodles and turkey and cook on high for 20 to 30 minutes.
• Gluten-free: Use gluten-free pasta cooked separately, or swap in rice.

Whatever you add, keep the turkey for the last few minutes so it stays tender and juicy.

Common Mistakes and How to Fix Them

A few small slips can turn soup from great to just okay. Here is how to avoid them.

Make Ahead, Storage and Reheating

Cooked turkey keeps in the refrigerator for 3 to 4 days, so make the soup soon after the holiday. Cool the soup quickly and refrigerate it in shallow airtight containers within 2 hours. The USDA has a helpful guide to leftovers and food safety worth bookmarking for the holidays.

Reheat the soup on the stove over medium heat until it is steaming and reaches 165°F (74°C). Add a splash of broth if the noodles have thickened it.

To freeze, make the soup without the noodles and freeze it for up to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer and cook fresh noodles right in the pot. The carcass broth freezes beautifully on its own, too.

Frequently Asked Questions

Ready to cook? Here is the full printable leftover turkey soup recipe with exact measurements and estimated nutrition.

Leftover Turkey Soup

Shredded roast turkey, egg noodles, carrots and celery in a golden herb broth, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 tablespoons unsalted butter or olive oil
• 1 large yellow onion diced
• 3 medium carrots peeled and sliced 1/4 inch thick
• 3 ribs celery sliced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 10 cups turkey broth or low-sodium chicken broth (2.4 liters)
• 1 bay leaf
• 8 ounces wide egg noodles dried (225 g)
• 4 cups cooked turkey shredded or diced (560 g)
• 1/4 cup fresh parsley chopped
• 1 to 2 teaspoons fresh lemon juice
• salt and black pepper to taste

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt and cook for 7 to 8 minutes until softened.
2. Stir in the garlic and thyme and cook for 30 seconds.
3. Add the broth and bay leaf, bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Return to a gentle boil, add the egg noodles and cook for 7 to 8 minutes until just tender.
5. Stir in the turkey and simmer for 3 to 4 minutes until heated through to 165°F (74°C).
6. Remove the bay leaf, stir in the parsley and lemon juice and season with salt and pepper to taste.

Notes

Carcass broth: Simmer the turkey carcass with 1 onion, 2 carrots, 2 celery ribs, 2 bay leaves, 1 teaspoon peppercorns and about 4 quarts of water for 3 to 4 hours, then strain and chill.

Leftovers: Cook the noodles separately if you expect leftovers. Refrigerate up to 3 days and reheat to 165°F (74°C).

Nutrition is an estimate per serving using boxed low-sodium broth.

I hope this cozy soup makes the days after the holiday feel just as special as the feast. If you make it, please leave a comment and a star rating below and tell me which leftovers you added. Happy cooking, friends!