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My favorite strategy to use leftover turkey is to make a delicious pot of turkey noodle soup. It’s also a superb strategy to clean out your refrigerator!

Turkey Noodle Soup

Don’t throw out the turkey bones after Thanksgiving! Making homemade turkey stock with bones is the key to the best-tasting soup. I promise it’s easy! This Leftover Turkey Noodle Soup recipe is the right strategy to turn holiday leftovers right into a satisfying meal. With a wealthy, flavorful broth, tender turkey, and a combination of vegetables and noodles, this soup is comfort in a bowl. For more of my favorite soup recipes that might be great with leftover turkey, do that Quick Pot Chicken Noodle Soup, Turkey Pot Pie Soup, and Tortilla Soup.

Why This Turkey Noodle Soup Recipe Works

• Easy: This turkey soup with egg noodles and vegetables is so easy. You don’t even need to sauté the onions and garlic. Just throw all the things in a pot and simmer.
• Healthy: This dish provides good fiber and protein with only 131 calories and fewer than 26 grams of carbs.
• Nourishing: This warm, comforting meal provides quite a lot of nutrients, akin to vitamins A, C, and K and potassium.
• Freezer Friendly: This recipe for turkey noodle soup is great for meal prep and freezing since leftovers reheat well.

Ingredients

• Homemade Turkey Stock: Make your personal stock with leftover turkey from Thanksgiving.
• Herbs: Bay leaf, fresh parsley
• Vegetables: Carrot, onion, celery
• Garlic: Mince two garlic cloves.
• Salt and Black Pepper to season your soup
• Noodles: I used No Yolks egg noodles.
• Turkey: You’ll need two cups of leftover shredded turkey.

Learn how to Make Turkey Noodle Soup

1. Fill a big pot with the stock, bay leaf, carrots, onion, celery, garlic, salt, and pepper.
2. Simmer until the vegetables are soft.
3. Remaining Ingredients: Put the parsley, noodles, and turkey within the stock, and cook the pasta based on package directions.
4. Serve: Discard the bay leaf and serve hot.

Variations

• Chicken: Swap turkey with leftover chicken and chicken stock. You may also use the bones from a rotisserie chicken to make stock.
• Time Saver: Should you don’t have time to make homemade stock, use low-sodium canned turkey or chicken stock or broth.
• Pasta: Use whatever sorts of noodles you might have. Rotini and elbow macaroni would work.
• Herbs: Add fresh thyme, rosemary, or chives.

Learn how to Make Turkey Stock with a Leftover Turkey Carcass

Bones create a wealthy, flavorful stock, and it’s easier to make than you would possibly think. There aren’t any exact measurements—use whatever is in your refrigerator.

1. Add all the things to a soup pot: the leftover turkey carcass with any turkey meat, an onion, a couple of stalks of celery, some garlic, herbs, and the rest you discover in your refrigerator.
2. Simmer: Cover all the things with water, put the lid on the pot, and simmer it on low for a couple of hours.
3. Strain the liquid: Toss out the bones and vegetables, reserve the turkey, and begin your soup.

Should you’re not making the soup straight away, refrigerate the stock. Then, remove the fat from the highest. You should use this turkey stock recipe as a base swapping the turkey wings for leftover turkey.

What to Serve with Turkey Noodle Soup

This easy turkey soup can be delicious with biscuits or crackers or a salad.

FAQs

How long is soup made with leftover turkey good for?

Leftover turkey lasts for as much as 4 days. So, I’d recommend making this soup a day or two after Thanksgiving, so the soup continues to be good for at the least a day.

Are you able to freeze turkey noodle soup?

Turkey noodle soup also freezes well, so if you might have extra, freeze it in small containers for up to a few months. You may either thaw it within the fridge overnight or microwave it straight from frozen.

Do egg noodles take in soup?

Yes, noodles take in the broth as they sit within the liquid. To reheat the soup, it’s possible you’ll have to add somewhat extra water or stock.

More Leftover Turkey Thanksgiving Recipes:

Prep: 10 minutes mins

Total: 10 minutes mins

Yield: 4 servings

Serving Size: 1 3/4 cups

• Fill a big saucepan with homemade turkey stock (or canned).

• Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-Quarter-hour, until the vegetables are soft.

• Add parsley, noodles and shredded turkey; cook based on noodle directions, about 5 minutes.

• Discard bay leaf and serve.

Last Step:

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Serving: 1 3/4 cups, Calories: 131 kcal, Carbohydrates: 25.5 g, Protein: 5 g, Fat: 0.5 g, Sodium: 57 mg, Fiber: 4.5 g, Sugar: 2.5 g