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.
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.
- First, preheat the oil. Then add the onions and cook until tender.
- Next, add the carrots and celery and cook for 2-3 minutes. Then add the seasonings and bay leaf.
- Stir in the turkey and stock. Bring to a boil.
- Simmer for 15-20 minutes. Then bring it back to a boil.
- Add the noodles and cook.
- Finally, add the parsley and serve immediately.
- 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.
- Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Liquid measuring cup
- Wooden Mixing spoon
There is no need to pre-cook the noodles. Instead, add the dry noodles towards the end to cook them in the hot liquid.
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.
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Turkey Noodle Soup
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 large carrots peeled and diced
- 3 stalks celery cleaned and diced
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups turkey diced
- 8 cups turkey stock homemade or store-bought
- 12 oz egg noodles
- 2 tablespoons fresh parsley chopped
- 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.
- 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.
- 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.