The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!
I know most of you are going to be looking for a recipe to use up all that leftover roasted turkey after Thanksgiving. Definitely give this easy turkey soup a try! It’s very filling and also pretty healthy too.
This recipe is an easy way to pack in extra veggies for your family. My whole family loved it and the kids gobbled it right up. We’ll definitely be making it again this weekend!
If you love chicken noodle soup, you will love this leftover turkey soup too. We love to add the noodles to bulk up the soup a little, but you can easily omit them if you want to keep it low carb. It’s simple to make, comes together in one pot and is ready in less than an hour. This is the perfect recipe to use up that leftover turkey!
What spices to use?
There are lots of different spices you can use in this recipe. My favorites to add are salt, pepper, garlic powder and fresh thyme.
Other spices that would taste delicious are parsley, sage, marjoram, a bay leaf and poultry seasoning. Feel free to add in what you have on hand!
Vegetables to add
The beauty of this recipe is that you can add in any veggies you have on hand. I added the traditional vegetables that you typically find in a turkey soup, however feel free to add in any extras that you prefer. Such a great way to get those veggies in!
- Green beans
How to make turkey soup
- Cook the veggies. In a large pot over medium-heat, add in carrots, onion, celery and butter. Cook until onions are soft, about 2-3 minutes.
- Add in liquids. Next add chicken broth (or turkey stock) and water to the pot and bring to a boil. Cook for about 10 to 15 minutes.
- Mix in noodles and spices. Then mix in the noodles, turkey, thyme, salt, pepper and garlic powder. Bring to a boil. Cook for additional 10 to 12 minutes (until noodles are cooked through).
How long does it last in the fridge?
This soup will keep in the refrigerator for about 3 to 4 days. Just be sure to store in an airtight container in the fridge. I like to reheat it on the stove. Add soup to a pot and cook on medium-heat, until the soup is warm throughout.
Can it be frozen?
If you’re planning to freeze the turkey soup recipe, I’d recommend leaving out the noodles when cooking. They tend to get a bit mushy when frozen and reheated. Just make the recipe without the noodles and store in an airtight container in the freezer.
When ready to eat, thaw in the refrigerator over night. While warming soup back up on the stove, cook your noodles in a separate pot. Once noodles are cooked through, add to soup and enjoy!
More homemade soups:
- Hearty Vegetable Soup
- Healthy Turkey Chili
- One-Pot Chicken and Rice Soup
- Easy 3-Ingredient Chili
- Ham and Bean Soup
Leftover Turkey Soup Recipe
- 2 Tablespoons butter
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup water
- 43.5 ounces chicken broth (or turkey stock)
- 1 cup elbow noodles , uncooked
- 2 1/2 cups turkey , cooked and shredded
- 1-2 teaspoons fresh thyme (1/4 teaspoon dried)
- 1/4 - 3/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1/4 teaspoon garlic powder
- Melt the butter in a large pot over medium-heat. Add the carrots, celery and onion. Cook for 2-3 minutes, or until onions are soft.
- Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.
- Next add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked.
- Season with salt and pepper to taste. Every turkey is seasoned differently, so add salt accordingly. Ladle into bowls and serve warm.
- You can also use leftover chicken for this recipe too. Tastes just as yummy!
- This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
- To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.