Being a hardcore soup lover, it’s tough when asked which soup really stands out for me among all that I have cooked and served my family over the years. There have been many soups, all of which have been well received and thoroughly enjoyed for different reasons.
What I love the most about this Turkey Noodle Soup is the fact that it solves the problem of trying to figure out how to use up all the leftover turkey I have around Thanksgiving and the rest of the holiday season. Whether I’m hosting parties or serving my family, I always end up with some leftovers which I’m sure you can relate to!
Well, this Turkey Noodle Soup is as good for the soul and the taste buds as the Chicken Noodle Soup! Like a classic chicken noodle soup but made with chopped leftover turkey, it’s nourishing and filling as well as being super easy and quick to make – 30 minutes is all you need! And did I mention that it’s also gluten-free?!
Try this crowd-pleasing soup that will make meal prep effortless for those days following holiday celebrations that will allow you to make a delicious meal without any hassle!
TIPS FOR MAKING TURKEY NOODLE SOUP
- You can add any extra veggies you want to this soup such as mushrooms and Brussels sprouts.
- If you don’t care for egg noodles, you can definitely make it with other pasta.
- Once your soup is made, taste and add any other seasoning you like. I’ve seasoned this soup with poultry seasoning, salt and fresh parsley but you could also add other herbs like basil and oregano. As the salt in turkey varies greatly, I recommend that you be cautious with how much salt you add. Always taste and then add more seasoning if required.
More Recipes for Leftover Thanksgiving Turkey
Turkey Noodle Soup
- Over a medium high heat, add oil to dutch oven or large soup pan. Add onions and cook until tender, about 3-4 minutes. Add carrots and celery and continue cooking 2-3 minutes.
- Add seasonings and bay leaf and cook about 1 minute.
- Stir in the turkey and stock. Cover and bring to boil, boil 5 minutes. Reduce heat and simmer for 15-20 minutes.
- Increase heat and bring back to boil. Add noodles and cook until noodles are cook to your liking.
- While noodles are cooking, chop parsley. Serve and top with fresh parsley.
IS THIS TURKEY NOODLE SOUP HEALTHY?
- Yes! This recipe makes a decent-sized batch for a family that is packed with fresh veggies, is dairy-free, gluten-free with no added sugar and is low in saturated fat, making it a great nutritious meal.
HOW LONG WILL THIS SOUP LAST?
- This soup keeps very well in the refrigerator. Having made your soup, allow it cool down completely before placing it in an airtight container for up to 3 – 4 days. To reheat, you can heat it up on a low-medium heat on the stovetop till warmed throughout.
- If you want to freeze this soup, then I recommend that you make the soup but omit the noodles. Then allow to cool and store in the freezer for up to 6 months. When you are ready to enjoy it, thaw it in your refrigerator overnight and then make up your noodles to add to the soup when heating on your stovetop.
- The reason I recommend that you only add your noodles later in the case of freezing this soup is that pasta and noodles tend to get mushy in a soup if it’s been frozen, thawed and reheated at a later stage so to avoid this, adding your noodles just before serving will solve that problem.
WHAT CAN I SERVE WITH TURKEY NOODLE SOUP?
This Turkey Noodle Soup is a great dinner on its own but if you need to stretch the meal, here are a few ideas of what you can add to it:
Turkey Noodle Soup is just like a classic chicken noodle soup but made with leftover turkey, it’s nourishing, filling and a family favorite.
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 large carrots peeled and diced
- 3 stalks celery cleaned and diced
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups turkey diced
- 8 cups turkey stock homemade or store-bought
- 1 bag 12 oz egg noodles
- 2 tablespoons fresh parsley chopped, optional
Over a medium high heat, add oil to dutch oven or large soup pan. Add onions and cook until tender, about 3-4 minutes. Add carrots and celery and continue cooking 2-3 minutes.
Add seasonings and bay leaf and cook about 1 minute.
Stir in the turkey and stock. Cover and bring to boil, boil 5 minutes.
Reduce heat and simmer for 15-20 minutes
Increase heat and bring back to boil. Add noodles and cook until noodles are cook to your liking.
While noodles are cooking, chop parsley. Serve and top with fresh parsley.