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Easy Thanksgiving Leftover Turkey Soup in one pot with vegetables

Turkey Noodle Soup

A warm and cozy soup made with leftover turkey, simple vegetables, and noodles, perfect for utilizing holiday leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Turkey broth (or chicken broth) Homemade turkey broth is preferable if available.
  • 2 cups Cooked leftover turkey, chopped or shredded Both light or dark meat work.
  • 1 cup Egg noodles (or any small pasta) Egg noodles are preferred.
  • 2 medium Carrots, diced Use fresh or frozen.
  • 2 stalks Celery, diced Optional depending on availability.
  • 1 medium Onion, diced Base flavor for the soup.
  • 2 cloves Garlic, minced Adds a nice flavor.
  • 1 teaspoon Dried thyme Or use another herb if preferred.
  • 1 teaspoon Dried parsley For flavor and garnish.
  • 1 teaspoon Salt Adjust based on the saltiness of the turkey.
  • 1 teaspoon Pepper To taste.
  • 1 squeeze Lemon juice Optional, for brightness.

Method
 

Preparation
  1. Add olive oil or butter to a large pot and heat.
  2. Sauté diced onion, carrots, and celery for 6 to 8 minutes until softened.
  3. Stir in minced garlic, thyme, and parsley; cook for 30 seconds.
  4. Pour in the broth and bring to a gentle boil.
  5. If using, simmer with turkey carcass for 15-20 minutes for richer flavor.
  6. Add noodles and cook until just tender, checking package instructions.
  7. Stir in the leftover turkey and heat through for 2 to 3 minutes.
  8. Season with salt, pepper, and lemon juice before serving.

Notes

You can use various vegetables from your fridge. Consider using small dumplings or rice instead of noodles for gluten-free options. Leftover soup can be stored in the fridge for 3-4 days.