Make this Leftover Turkey Noodle Soup with homemade turkey stock to achieve best flavors! A bowl of this soup will fill your tummy and warm you up from inside. Simple, tasty and easy to make.
One of the easiest leftover turkey recipes is definitely this leftover turkey noodle soup. Don’t you think so?
Now my other favorite way to use up those leftovers from Thanksgiving dinner is making Turkey Cranberry Panini. This toasted bread is delicious on its own but why not serve it alongside creamy soups?
How do you make turkey soup with leftovers?
It is very easy. Now after Thanksgiving you will be left with a pretty good size of carcass and some bones. The best way to utilize those is to make stock out of them. I love making Instant Pot Turkey Stock as it is completely hassle-free and perfect for so many recipes.
If you don’t want to make the stock yourself, then you can use chicken stock instead and just utilize the leftover meat. Because the meat is cooked, you will add it to the soup at the very end, altogether with cooked noodles.
So first you will have to make decision whether you make the stock yourself or you buy it. After this it is pretty straight forward:
Vegetables: Peel the onion and carrots. Chop them altogether with celery. I like to chop them into small pieces as they cook faster. To get a better flavor, saute them first for about 7-10 minutes, stirring from time to time. When done, you just add the peppercorns, bay leaves and turkey stock. Give it a stir and cover with a lid. Bring it to a boil and after, reduce the heat to low and simmer until the veggies are cooked.
You can add salt before or after everything is cooked. Now store-bought stock can contain a lot more salt that the one you made yourself so you can taste it when it is simmering and add salt at that stage.
The cooking time may vary slightly so don’t panic. This will depend on the size of veggies.
Noodles: They need to be cooked separately. If you wanted to add them to the soup, they would suck quite a lot of the stock which would significantly reduce the amount of soup you would get.
Leftover turkey meat: If you decided to make the turkey stock yourself then you should already have all the meat stored in the fridge, which also means you don’t have to remove it from the carcass or bones.
All you have to do at this stage is to chop it into small pieces and set aside for later.
Tip: Do this while the veggies are cooking to save time.
You see, making turkey noodle soup from leftovers is easy.
What are the best noodles for turkey soup?
I’d say there is no right or wrong when it comes to the choice of noodles. It is entirely up to you what you use so if you like Asian noodles use those. If you like Italian pasta, then go ahead and add that to your leftover turkey noodle soup.
The possibilities are endless. I like using Asian noodles but eating the soup can get messy especially with kids so I would recommend any small-shaped pasta. Or break spaghetti into smaller pieces before cooking them.
Leftover Turkey Noodle Soup
- 2 tablespoons Sunflower Oil
- 1 Onion , finely chopped
- 4 Carrots , diced
- 2 Celery Ribs , diced
- 4 Whole Peppercorns
- 2 Bay Leaves
- 1.5 quarts Turkey Stock (1.5 liters), See note 1
- 1 teaspoon Salt , See note 2
- 2.5 ounces Noodles (70 grams), See note 6
- 2 cups Leftover Turkey Meat , diced
- ¼ cup Fresh Flat-Leaf Parsley , chopped
- In a medium pot, heat the oil. Add chopped onion and diced carrots and celery. Sauté for about 10 minutes, stirring occasionally.
- When done, add peppercorns, bay leaves and stock. Give it a stir, cover with lid and bring to a boil. Now taste the stock and add salt to your liking. Reduce the heat to low, cover with lid and simmer until the veggies are cooked through.
- Meanwhile: In a separate pot, cook the noodles according to package instruction. Drain and add to the soup at the very end altogether with the meat and chopped parsley. Let it cook for about a minute before turning off the heat.
- Discard the bay leaves and peppercorns and serve!
- Turkey stock can be substituted with homemade/shop-bought chicken stock or vegetable stock.
- The amount of salt can vary and this will depend on your taste as well as the amount added to the stock you are using. For this reason, I recommend tasting the soup after you bring it to a boil and add as much as needed.
- 1.5 quarts is about 6 cups (using cup for dry measurements).
- The amounts of veggies you add to your soup is up to you. 4 carrots = 2 cups (diced) carrots = 260 grams | 2 large celery ribs = 2 cups (diced) = 260 grams | 1 onion = ⅔ cup = 90 grams.
- You can also use more meat if you like.
- If you feel that 2.5 ounces of noodles is way too much, reduce the amount to your liking. The soup is quite thick with the noodles in.