Creamy Leftover Turkey Noodle Soup
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Creamy turkey noodle soup is a cozy, delicious one-pot meal perfect for your leftover Thanksgiving turkey! With a rich and herby broth, plenty of tender turkey meat, and soft egg noodles, this simple soup will warm the soul!
Why You’ll Love This Turkey Soup Recipe
My tried-and-true turkey soup is a great way to turn your Thanksgiving leftovers into a hearty, comforting meal! As mentioned, you can use leftover turkey from a holiday feast, turkey from another dinner, or even chicken breasts, rotisserie chicken, or other cooked meats you have on hand.
Ingredient Notes
- Olive oil | Use olive oil to sauté the onions and start the flavor base of the soup.
- Vegetables | A small diced onion, a couple of diced celery stalks, and chopped carrots form the aromatic base and add flavor and texture to the soup.
- Fresh garlic | Minced garlic cloves add a punch of flavor and enhance the overall taste of the soup.
- Cooked turkey | Use leftover turkey or pre-cooked turkey to add protein and heartiness to the soup.
- Noodles | Egg noodles cook up nice and tender in the broth, making the soup more filling.
- Soup base | Chicken stock is the liquid base of the soup that adds rich, savory flavor—chicken broth will work in a pinch—while half and half brings the cozy creaminess.
- Seasonings and herbs | Italian seasoning, a bay leaf, kosher salt, and black pepper add depth and complexity to the soup’s flavor.
- Corn starch | Use corn starch to thicken the soup and give it a creamy texture.
How to Make Homemade Turkey Noodle Soup
Get ready to dip your spoon into a bowl of creamy turkey noodle soup where tender turkey meets savory herbs and egg noodles that practically melt in your mouth!
STEP 1 | Chop the veggies
Let’s start by chopping up all those veggies. Get your carrots, celery, and onions ready—this is the base of our easy turkey noodle soup.
STEP 2 | Sauté the onions
Next up, heat some olive oil in a big Dutch oven or large soup pot over medium heat. Toss in those diced onions with a pinch of kosher salt. Cook them for about 3-4 minutes until they soften and turn translucent.
STEP 3 | Add carrots, celery, and garlic
Now, add in your chopped carrots, celery, and minced garlic. Let everything cook for another 3-4 minutes until the veggies are tender but crisp.
STEP 4 | Mix in turkey and noodles
Time to add the cooked turkey and egg noodles. Pour in your chicken stock, and throw in the Italian seasoning and bay leaf. Give it a good stir.
STEP 5 | Let it simmer
Bring the soup to a boil over medium-high heat. Once it’s bubbling, turn the heat down to medium and let it simmer for 10-15 minutes until the noodles are al dente.
STEP 6 | Thicken the soup
In a small bowl, mix cornstarch with half-and-half to make a slurry. Whisk it until smooth and lump-free. Slowly pour the slurry into the soup, stirring frequently for 3-5 minutes until it thickens.
STEP 7 | Final touches
Take out the bay leaf and give the soup a taste. Season with kosher salt and black pepper as needed.
I usually add about 3/4 teaspoon of kosher salt. Garnish with fresh herbs if you like, and serve hot! Enjoy your homemade turkey noodle soup!
Looking for more creative ways to use up leftovers? Try making Crispy Potato Cakes from any leftover mashed potatoes or whip up Creamy Marry Me Chicken Pasta with leftover chicken.
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- Different Noodles. If you don’t have egg noodles, any pasta shape will do. Just adjust the cooking time according to the pasta you use.
- Thicken the Soup. You can add a bit more slurry if you prefer a thicker soup. Just make sure to mix it well before adding it in.
- Taste as you go. Everyone’s salt tolerance differs, so adjust the seasoning to your liking.
- Swap the Protein. Use leftover chicken or rotisserie chicken instead of turkey to make easy chicken noodle soup.
- Add More Veggies. Toss in additional veggies like peas, green beans, or bell peppers for extra flavor and nutrition.
- Spice It Up. Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little kick.
- If you’re not concerned about shortcuts, use your leftover turkey carcass or turkey wings to make your own homemade turkey stock and even try your hand at homemade egg noodles to toss into the soup for real home-cooked goodness.
Storage and Reheating Tips
- Your homemade turkey noodle soup will last about 3-4 days in the fridge. After it cools completely, store it in an airtight container to keep it fresh.
- Also, you can freeze it! Let the soup cool completely before transferring it to freezer-safe containers or bags. It should be good for up to 2-3 months in the freezer.
- When reheating, the noodles may become softer, so it’s often best to cook fresh noodles when you reheat.
Frequently Asked Questions
If it’s not hitting the spot, try adding a little more salt to brighten up the flavor.
Nope, you don’t always have to boil noodles separately. You can add them directly to the soup and let them cook right in the broth. Just adjust the cooking time so they don’t overcook and get mushy!
Sure! Just toss broth, turkey, veggies, and seasonings into the crockpot. Cook on HIGH for 3 hours or LOW for 6 hours. Then, stir in the egg noodles and cook for another 15 minutes on HIGH until tender.
You can use either one or both, depending on what you’re feeling.
Looking for more Homemade Soups for Fall?
Try the Loaded Baked Potato Soup Recipe for a rich, comforting bowl, or dive into Chicken Pot Pie Soup for a fun twist. If you’re into slow-cooked flavors, crockpot Beef Vegetable Soup is a hearty choice, and don’t miss out on this classic Julia Child French Onion Soup Recipe for that unbeatable savory goodness.
What to Serve With Leftover Turkey Noodle Soup
How about some warm, crusty bread or buttery rolls, like these quick 3-ingredient Mayonnaise Biscuits or classic Easy Homemade Yeast Rolls, to soak up that creamy broth?
You could also make a fresh, crisp salad, like my ultimate Chopped Kale Salad, or a more crowd-pleasing SevenLayer Salad. All delicious!
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Turkey Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 stalks celery diced
- 3 medium carrots peeled and chopped
- 2 cloves garlic minced
- 2 cups cooked turkey
- 1 cup egg noodles
- 4 cups chicken stock
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 cup half and half
- 2 tablespoons corn starch
- ¾ teaspoon kosher salt
- ⅓ teaspoon black pepper
Instructions
- Warm the olive oil in a large dutch oven over medium heat. Add the diced onions and a pinch of kosher salt, and sauté for 3-4 minutes until the onions start to soften and become translucent.
- Add the chopped carrots, celery, and minced garlic. Cook the vegetables for 3-4 more minutes, until no longer crisp.
- Add the cooked turkey and egg noodles. Pour in the chicken stock, and add the Italian seasoning and bay leaf.
- Bring the soup to a boil over medium-high heat. Once the soup begins to boil, turn the heat down to medium and allow it to simmer for 10-15 minutes, until the noodles are cooked al dente.
- In a separate small bowl, add the corn starch to the half and half to form a slurry. Whisk together until the slurry is nice and smooth and no lumps remain. Slowly pour the slurry into the simmering soup and stir frequently for 3-5 minutes, until the soup has thickened.
- Remove the bay leaf from the pot. Taste the soup and season with additional kosher salt and black pepper to taste. The amount of salt you add will depend on how salty your chicken or turkey broth is. I added about 3/4 teaspoon of kosher salt. Garnish with fresh herbs if desired and serve immediately!
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
