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30-Minute Leftover Turkey Noodle Soup
4.4 from 588 votes

30-Minute Leftover Turkey Noodle Soup

30-Minute Leftover Turkey Noodle Soup blends sautéed carrots, celery, and onion with herbs in turkey broth to create a comforting broth base. Egg noodles and shredded leftover turkey are added to complete the soup, offering a hearty meal that uses up turkey remnants efficiently. The herb seasoning and simmered vegetables enhance the broth's flavor, resulting in a satisfying soup with tender noodles and turkey.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 12 cups
Calories: 980 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 cup carrot peeled and sliced thin (about 1 1/2 large carrots
  • 1 cup celery sliced thin (about 2 stalks)
  • 1 cup sweet onion peeled and diced small (about 1 medium onion, Vidalia or yellow onion
  • 2 garlic minced, cloves
  • 64 ounces turkey broth low-sodium; or chicken broth
  • 2 teaspoons sage finely chopped, fresh leaves
  • 1 to 2 teaspoons rosemary finely chopped to taste, fresh
  • 1 teaspoon thyme or 1/2 teaspoon dried thyme, fresh
  • ½ teaspoon oregano dried
  • 1 teaspoon black pepper or to taste, freshly ground
  • 12 ounces egg noodles or your favorite noodles or pasta, wide
  • water optional and as necessary, about 1 to 2 cups
  • 2 to 3 cups turkey white or dark meat, chicken may be substituted, shredded, cooked
  • salt to taste

Instructions

    Cup of Yum
  1. To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  2. Add the garlic and sauté for another 1 to 2 minutes.
  3. Add the broth, sage, rosemary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  4. Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary, and boil mixture for about 8 to 10 minutes, or until noodles are soft and cooked through.
  5. Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
  6. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference.
  7. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
  8. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Notes

  • Substitute turkey cooking juices for equal parts broth to enhance flavor.
  • If the liquid level reduces due to noodles absorbing water, add additional water to maintain desired broth amount.
  • Use chicken broth and chicken as alternatives if turkey is unavailable.

Nutrition Information

Serving 1 Calories 980kcal (49%) Carbohydrates 22g (7%) Protein 129g (258%) Fat 38g (58%) Saturated Fat 10g (50%) Polyunsaturated Fat 25g (147%) Cholesterol 494mg (165%) Sodium 747mg (31%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 12 cups

Amount Per Serving

Calories 980

% Daily Value*

Serving 1
Calories 980kcal 49%
Carbohydrates 22g 7%
Protein 129g 258%
Fat 38g 58%
Saturated Fat 10g 50%
Polyunsaturated Fat 25g 147%
Cholesterol 494mg 165%
Sodium 747mg 31%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.