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A white bowl of leftover turkey soup with shredded turkey, wide egg noodles, carrots and celery in a golden broth, sprinkled with fresh parsley

Leftover Turkey Soup

Shredded roast turkey, egg noodles, carrots and celery in a golden herb broth, ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.