Go Back

Turkey Noodle Soup with Leftovers

Turkey noodle soup with leftovers turns cooked turkey, wide egg noodles, and vegetables into a comforting one-pot soup. The noodles simmer in seasoned broth until tender, and shredded turkey heats through before fresh parsley is stirred in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz wide egg noodles
  • 3 cups cooked leftover turkey shredded or diced
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add the broth, bay leaf, thyme, salt, and pepper, then bring to a boil over high heat.
  4. Stir in the egg noodles, reduce the heat to maintain a gentle simmer, and cook for the time listed on the package, usually 6 to 8 minutes, until tender.
  5. Stir in the turkey and simmer for 3 to 5 minutes, until heated through to 165°F. Remove and discard the bay leaf.
  6. Stir in the parsley and serve hot.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for 3 to 4 days; freezer-friendly, though the noodles may soften after thawing. Use gluten-free egg noodles for a gluten-free swap.