Turkey Noodle Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Turkey noodle soup is what Thanksgiving leftovers become when they have matured beyond sandwiches. If you have the carcass, simmering it into stock extracts the flavor left in the bones and connective tissue; if you do not, good turkey or chicken stock gets dinner moving much faster.

Onion, carrots, and celery soften in olive oil before garlic and thyme join them, then the stock comes to a boil for the egg noodles. Add the shredded cooked turkey only near the end so meat that has already survived one holiday dinner does not get cooked into stringy submission. The noodles should be tender, the vegetables soft but recognizable, and the broth seasoned enough to taste complete without requiring a salt shaker intervention.

Fresh parsley at the end is simple, but it matters against a rich homemade broth. This is practical leftover cooking at its best: one pot, familiar ingredients, and substantially fewer opinions than the original Thanksgiving table.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

Leftover turkey carcass or 2 pounds turkey parts
8 cups water or turkey stock
2 cups shredded cooked turkey
8 ounces egg noodles
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Fresh parsley, for serving

Instructions

1If making stock: simmer turkey carcass in water with onion, carrot, celery, and bay leaf for 2 hours. Strain. Otherwise use pre-made stock.
2Heat olive oil in a Dutch oven over medium heat. Cook fresh onion, carrots, and celery 5 minutes.
3Add garlic and thyme. Cook 30 seconds.
4Pour in turkey stock and bring to a boil.
5Add egg noodles and cook 8 to 10 minutes until tender.
6Stir in shredded turkey and warm through, 2 minutes.
7Remove bay leaf. Season with salt and pepper. Serve with parsley.

Nutrition Information

Estimated per serving: 1 of 4 servings.

770Calories

103 gProtein

50 gCarbohydrates

17 gTotal Fat

4 gSaturated Fat

4 gFiber

4 gTotal Sugars

2840 mgSodium

230 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Making stock from the carcass is the best way to use every bit of the turkey. The flavor is unbeatable.
Add the turkey at the end — it is already cooked and just needs to warm through.
This is the Thanksgiving leftovers soup. Make it the day after and it heals all holiday cooking exhaustion.

Substitutions

turkey → rotisserie chicken Chicken noodle soup is the same technique with chicken.

egg noodles → orzo or small shells Any small pasta works.

turkey stock → chicken broth If you don't have a carcass, chicken broth is the next best thing.

Storage Instructions

Refrigerate for up to 4 days. The noodles absorb liquid — add broth when reheating.

Make Ahead

Make the stock from the carcass and refrigerate up to 3 days. Build the soup when ready.

Freezing

For the best texture, freeze the turkey-and-vegetable soup base without the egg noodles. Thaw the base in the refrigerator, reheat it to a boil, then cook fresh noodles in the soup before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Make the turkey stock and the vegetable-and-turkey soup base ahead and refrigerate it. Add the egg noodles while reheating so they stay tender instead of swelling and soaking up the broth during storage.

How do I store the leftovers?

Refrigerate for up to 4 days. The noodles absorb liquid — add broth when reheating.

Can I freeze it?

For the best texture, freeze the turkey-and-vegetable soup base without the egg noodles. Thaw the base in the refrigerator, reheat it to a boil, then cook fresh noodles in the soup before serving.