This Leftover Turkey Noodle Soup recipe is a great way to use up leftover turkey. It’s a hearty soup that’s perfect for weeknight dinners any time of the year.

You can make four servings of this soup for $10.96. That works out to be just about $1.83 per serving. 

I love using my leftover Turkey to make other recipes like Turkey Stock, these Leftover Turkey Sandwiches, and of course, this Turkey Noodle Soup.

Leftover Turkey Noodle Soup in a blue soup bowl.

The biggest question after Thanksgiving is what to do with all that leftover turkey! One of my favorite things to do with leftover turkey is to make this soup.

This soup is quick and easy to make and come together in just about an hour. It’s hearty, filling, and perfect for cold evenings. It is full of flavor with veggies and seasonings.

IIngredients and Cost

Per Serving Cost: $1.83

Recipe Cost: $10.96

  • 2 Tablespoons olive oil – $0.16
  • 4 large carrots – $0.62
  • 3 stalks celery – $0.54
  • 1 bay leaf – $0.03
  • 1 teaspoon poultry seasoning – $0.21
  • 1 teaspoon salt – $0.01
  • ½ teaspoon pepper – $0.03
  • 3 cups turkey – $3.12
  • 8 cups turkey stock – $3.96
  • 12 ozs egg noodles – $2.00
  • 2 Tablespoons parsley – $0.28

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

All of the ingredients needed to make this Turkey Noodle Soup recipe.

Instructions

  1. First, preheat the oil. Then add the onions and cook until tender.
  2. Next, add the carrots and celery and cook for 2-3 minutes. Then add the seasonings and bay leaf.
  3. Stir in the turkey and stock. Bring to a boil.
  4. Simmer for 15-20 minutes. Then bring it back to a boil.
  5. Add the noodles and cook.
  6. Finally, add the parsley and serve immediately.

A picture collage showing how to make this recipe.

Recipe Variations

  • Instead of turkey, you can use shredded chicken like rotisserie chicken.
  • Instead of noodles you can use 1 cook of long grain rice.
  • I used old fashioned medium egg noodles, but you can use broad noodles sucha as the brand No Yolks.

Serving and Storage

SERVE: You can keep the soup out for about to hours before it needs to be covered and refrigerated.

STORE: Store leftovers in the refrigerator in an airtight container for 3-4 days. 

FREEZE: If you want to freeze this soup, it’s best to do so without the noodles in it, because the noodles absorb the liquid and eventually disintegrate. Freeze the soup (without the noodles) for put to 2 months.

DEFROST AND REHEAT: Defrost the soup in the refrigerator overnight or at room temperature for 4-5 hours. Place the soup in a large soup pot and heat over high heat. Add the noodles once the soup comes to a boil and cook according to the package instructions. Serve.

Cook’s Tools

  • Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Liquid measuring cup
  • Wooden Mixing spoon

Recipe FAQs

Do you cook noodles before adding them to soup?

There is no need to pre-cook the noodles. Instead, add the dry noodles towards the end to cook them in the hot liquid.

Can Turkey soup with noodles be frozen?

Yes, wait for the soup to cool completely. Once it has cooled, place it in a Ziploc gallon-sized bag before placing it flat in the freezer.

A ladle picking up a ladle full of this homemade turkey noodle soup.

More Soup Recipes

A close up overhead picture of the finished Turkey Noodle Soup.
5 from 6 votes

Turkey Noodle Soup

Recipe Cost $ $10.96
Serving Cost $ $1.83
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
6 people
This Leftover Turkey Noodle Soup recipe is a great way to use up leftover turkey. It’s a hearty soup that’s perfect for weeknight dinners any time of the year.

Equipment

  • Dutch oven
  • cutting board
  • chef's knife
  • measuring cups and spoons
  • liquid measuring cup
  • wooden mixing spoon

Ingredients
 
 

Instructions

COOK VEGGIES:

  • Add oil to a large dutch oven or large soup pot and preheat over medium-high heat.
  • Add onions and cook until tender, about 3-4 minutes.
  • Add carrots and celery and continue cooking for 2-3 minutes.
  • Add seasonings and bay leaf and cook for about 1 minute.

COOK SOUP:

  • Stir in the turkey and stock.
  • Cover and bring to boil, boil 5 minutes.
  • Reduce the heat and simmer for 15-20 minutes.
  • Increase the heat and bring the soup back up to a boil.

COOK NOODLES:

  • Add the noodles and cook according to package directions.
  • While the noodles are cooking, chop the parsley.

FINISH AND SERVE:

  • Add the parsley and serve immediately.

Notes

Store leftovers in the refrigerator.

Nutrition

Serving: 2cups | Calories: 469kcal | Carbohydrates: 58g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 938mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6999IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg

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An overhead picture of the finished Turkey Noodle Soup in a blue soup bowl and in a white soup pot.

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Recipe Rating




6 Comments

  1. Jacqueline Meldrum says:

    Homemade soup is a joy at this time of year and I love the idea of adding noodles.

  2. This soup looks delicious! This is a great idea for using up leftover turkey!

  3. This soup is so hearty and comforting. Perfect meal on a cold day.

  4. So many comforting flavors in this soup! Definitely the perfect way to use up leftover turkey.

  5. Such a great way to use leftover turkey. My family loved this soup!

  6. Lauren Michael Harris says:

    This is so much like how my mom would make turkey soup with leftovers. Definitely saving tis recipe for after Thanksgiving!