Turkey Noodle Soup - A rich and flavorful blend of tender turkey, fresh vegetables, and noodles; it’s comfort in a bowl and a great way to use up leftover Thanksgiving turkey!
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After Thanksgiving, there is always so much leftover food! Thankfully, this Turkey Noodle Soup recipe puts it all to good use in a quick and easy way that tastes absolutely amazing! It’s a Thanksgiving twist on a classic soup, using hearty turkey in place of chicken and lots of tasty vegetables and noodles.
It’s super easy to make and keep in the fridge for quick lunch or dinner and it also freezes great! If you’re looking for a way to use up leftover Thanksgiving turkey or just a simple hearty meal for a cozy night in, this is just the recipe for you!
HOW TO MAKE THE BEST TURKEY NOODLE SOUP
Before you get started, make sure you have the following ingredients:
- Cooked turkey meat
- Chicken soup base
- Medium russet potatoes
- Dried bay leaves
- Stalks celery
- Small onions
- Black pepper
MAKING HOMEMADE TURKEY AND NOODLE SOUP
Once you’ve gathered all your ingredients, follow the steps below for a quick and easy meal!
- Put water, soup base, salt, and cubed potatoes in a large stockpot over high heat.
- When the mixture comes to a boil, add the sliced carrots and dried bay leaves - boil for 10 minutes.
- While the mixture is boiling, melt butter in a skillet and sauté the chopped celery and onions until they are soft and translucent.
- Add the celery, onions, pasta, shredded turkey, and pepper to the boiling pot. Continue cooking the soup until the potatoes and carrots are tender. About 20-30 minutes.
TIPS FOR MAKING HOME MADE TURKEY NOODLE SOUP
- Use sweeter onions like white or yellow onions in this soup
- Add thyme, parsley, fresh minced garlic, or basil for extra flavor
- To save even more time, you can prepare the broth ahead of time and just add the turkey and other ingredients when you're ready!
WHAT ARE THE BEST NOODLES FOR TURKEY NOODLE SOUP
I used angel hair pasta for this recipe, but egg noodles would be another great option. Really, any noodle that you have on hand will do!
WHAT'S THE BEST WAY TO THICKEN TURKEY NOODLE SOUP?
If you'd like to thicken up the soup a bit, the easiest way to do that is to mash up some of the cooked vegetables and return them to the broth. This will naturally thicken the broth.
You could also create a slurry, mixing about a tablespoon of cornstarch with 1-2 tablespoons cold water and add it slowly to the simmering soup, stirring until it thickens.
The ratio can be adjusted based on the desired thickness of the soup. Mix the cornstarch and water together until fully dissolved before adding it to the simmering soup.
HOW LONG SHOULD YOU COOK TURKEY NOODLE SOUP?
Generally, once the ingredients are simmering, plan to cook the soup for about 20-30 minutes after adding the noodles.
Ensure the potatoes and carrots are tender before serving.
HOW DO YOU STORE HOMEMADE TURKEY AND NOODLE SOUP?
Allow the soup to cool to room temperature before storing it and transfer it to an airtight container where it can be stored in the fridge in an airtight container for 3-4 days.
CAN YOU FREEZE TURKEY NOODLE SOUP?
You can! Allow the soup to cool to room temperature and then store in an airtight container or gallon-sized freezer bag. The soup will keep in the freezer for around 2-3 months.
Allow the soup to thaw in the refrigerator overnight before reheating and serving.
MORE DELICIOUS WAYS TO USE UP YOUR THANKSGIVING LEFTOVERS
- Crockpot Creamy Chicken Noodle Soup
- Turkey Crescent Roll Casserole
- Turkey Tetrazzini
- Easy Turkey Casserole
Turkey Noodle Soup Recipe
- 1 pound leftover turkey meat (shredded)
- 15 cups water
- ½ cup chicken soup base
- 1 tablespoon salt
- 6 medium russet potatoes (peeled and cubed)
- 3 carrots (peeled and sliced)
- 2 teaspoons dried bay leaves
- 2 stalks celery (diced)
- 1 small onion (diced)
- 1 cup pasta (I used broken angel hair pasta)
- 3 tablespoons butter
- ½ teaspoon black pepper
- Place water, soup base, salt, and cubed potatoes in a large pot over high heat.
- When mixture comes to a boil, add sliced carrots and dried bay leaves. Boil for 10 minutes.
- While mixture is boiling, melt butter in a skillet and saute celery and onions until soft and translucent.
- Add celery, onions, pasta, shredded turkey, and pepper to the boiling pot.
- Continue cooking until potatoes and carrots are tender. About 20-30 minutes.