The air is filled with the comforting aroma of simmering turkey, garlic, and herbs, creating a cozy atmosphere that invites you to gather around the table. Each sip of this rich Leftover Turkey Noodle Soup brings a sense of nostalgia, transporting you back to heartwarming holiday dinners with loved ones. The tender, juicy turkey mingles with fresh veggies and hearty noodles, turning simple leftovers into a delightful experience. It’s one of those recipes that remind us of the joy of cooking and sharing.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Leftover Turkey Noodle Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Leftover Turkey Noodle Soup

I remember the first time I made this soup after Thanksgiving; it felt like a culinary hug in a bowl. The warmth of the turkey stock and vibrant colors of the vegetables made the kitchen feel alive. This recipe not only transforms holiday leftovers into a revitalizing meal but also celebrates the flavors and memories of the season. Excited to share this with you? Let’s get cooking and turn those leftovers into something magical!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it perfect for weeknight dinners.
Irresistible Flavor: The depth of the turkey stock combined with fresh herbs delivers a delightful taste experience.
Eye-Catching Appeal: The colorful vegetables and noodles add a beautiful touch to the bowl, making each serving something to admire.
Flexible Serving: Great as a light lunch, hearty dinner, or even enjoyed as a comforting midnight snack.
Diet-Friendly Options: Perfectly adaptable for gluten-free diets by swapping in gluten-free pasta.

Ingredients You’ll Need

Avocado or Olive Oil: Adds healthy fats and richness to the flavor. Use avocado oil for a higher smoke point, or stick with classic olive oil.
Leftover Turkey Carcass: Essential for making a rich homemade turkey stock. If you’re in a hurry, store-bought stock works too but won’t have the same depth of flavor.
Yellow Onion: Provides a sweet aroma and base flavor. You can substitute with shallots or green onion if needed.
Carrots: Their natural sweetness balances the savory broth. Feel free to use baby carrots if that’s what you have on hand.
Celery Ribs: Adds a lovely crunch and fresh taste. If you’re out of celery, you can use leeks or fennel.
Garlic: Essential for depth of flavor; smashed garlic releases more of its aromatic oils. Fresh garlic is best, but garlic powder could work in a pinch.
Fresh Thyme and Sage Leaves: Aromatic herbs that complement turkey perfectly. You can use dried herbs if that’s what you have—just use less as they’re more concentrated.
Dried Bay Leaves: Adds more depth to the stock. Always remember to remove them before serving.
Whole Peppercorns & Kosher Salt: Enhances all the flavors in the soup. Customize the salt level to your preference.
Water: To create the turkey stock. Use enough to give it body, about 10-12 cups.
Egg Noodles: The classic addition! If you prefer a gluten-free option, use your favorite variety of gluten-free pasta.
Garlic Powder: Adds another layer of garlic flavor; optional but recommended!
Crushed Red Pepper Flakes & Black Pepper: Provides a mild kick, adjust for personal taste.

How to Make Leftover Turkey Noodle Soup

Preheat and Prepare: Start by cleaning the leftover turkey carcass, breaking it down into smaller pieces that will fit into your stockpot. Gather your veggies and chop them into manageable sizes. There’s no need to make it perfect, as they will be strained out later. Don’t forget to smash your garlic cloves as well; this releases their fragrant oils.

Make the Stock: Heat a large stockpot over medium heat and drizzle in the avocado or olive oil. Add your chopped onion, carrots, and celery, letting them sear undisturbed for about 3-5 minutes until golden brown. This caramelization builds flavor! Once fragrant, add your smashed garlic and sauté for another minute until aromatic.

Bring the Flavor: Now it’s time to add the turkey carcass into the pot alongside 10-12 cups of water, peppercorns, salt, and the fresh herbs. Bring everything to a low boil, then reduce the heat to low and cover the pot, leaving a small gap for steam to escape. Let it simmer for about 2 to 3 hours, allowing all those flavors to meld together.

Strain and Store: After simmering, strain the stock through a fine mesh strainer, discarding the vegetables, bones, and herbs left behind. You can use the stock immediately or store it in glass jars once it cools down. It keeps well in the fridge for a couple of days, or you can freeze it for up to three months.

Sauté Fresh Veggies: In a large soup pot, heat more oil over medium heat. Toss in the chopped onion, celery, and carrots, letting them sear for a few minutes until they are golden. The smell of sautéing vegetables is divine! Stir in the minced garlic just until fragrant, then add the leftover turkey meat to warm through.

Combine and Simmer: Pour in your homemade turkey stock (or store-bought if that’s what you’re using) and add seasonings—except for the fresh herbs for now. Stir well and bring to a gentle boil, then lower the heat to simmer. Taste for salt—remember, you can always adjust later!

Add the Noodles: Toss in your egg noodles and stir everything together. Cook until the noodles are tender, usually around 6-8 minutes. It’s essential to keep an eye on it to ensure the noodles don’t overcook!

Finish and Serve: Stir in the fresh minced herbs for a burst of flavor and turn off the heat. Ladle the soup into bowls, enjoying the vibrant colors and enticing aromas. Pair with crusty bread for that perfect comforting meal.

Storing & Reheating

To store your Leftover Turkey Noodle Soup, let it cool completely before transferring it to an airtight container. It can sit at room temperature for about 2 hours, but for longer storage, move it to the fridge where it stays fresh for up to 3 days. To freeze, portion the soup in freezer-safe containers and it will last up to 3 months. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally until heated through. Note that the noodles may absorb some of the liquid during storage; feel free to add a splash of broth or water to refresh the consistency.

Chef’s Helpful Tips

Make sure to properly strain the stock to avoid any solid particles, which will create a smoother soup.
Don’t skip on resting time for the stock; this enhances the flavor exponentially.
If you want a bit more body, consider adding a splash of heavy cream or a dollop of sour cream to your soup when serving.
Be cautious with the salt! Different stocks have varying sodium levels, so taste as you go.
For added depth, consider adding a splash of white wine to deglaze the pot after sautéing the vegetables before adding stock.

Recipe FAQs

Can I use store-bought turkey stock instead?

Absolutely! While homemade turkey stock adds rich flavor, store-bought is a convenient option. Just make sure to taste and adjust the seasoning since store-bought varieties can vary in saltiness.

How can I make this soup gluten-free?

You can easily adapt this recipe by swapping out regular egg noodles for gluten-free pasta. Just make sure to adjust the cooking time as gluten-free pasta may require different timing.

Can I add other vegetables to this soup?

Definitely! Feel free to throw in your favorite veggies like peas, green beans, or even spinach for extra nutrition and color. Just ensure that they are cut to a similar size for even cooking.

How can I enhance the flavor of the soup?

Apart from using fresh herbs, consider finishing your soup with a squeeze of lemon juice or a splash of vinegar to brighten up the flavors. A pinch of smoked paprika can also add depth to the broth.

This Leftover Turkey Noodle Soup is more than just a recipe; it’s a way to fill your home with warmth and love. It gives new life to leftovers, inviting creativity and comfort to the table. I hope you’ll give it a try and enjoy the wholesome goodness it brings to your days!