Turkey Noodle Soup is the ultimate comfort food meal, and my version is even cozier because it’s creamy too! Put your leftover turkey to use with tender vegetables and egg noodles and dinner’s done in just 30 minutes. Easy!
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The BEST leftover turkey soup ever!
After Thanksgiving (and our annual Friendsgiving dinner!), I give myself a day to enjoy all those glorious leftovers as-is. And then it’s time to come up with some Thanksgiving leftover recipes to repurpose all that turkey into new meals.
While I’ve made turkey soup with rice in the past, this turkey noodle soup is new to me. It’s got leftover Thanksgiving Turkey (naturally), the noodles (of course), and plenty of veggies, but it’s also creamy, which makes it especially perfect for the chilly days ahead.
If you need a go-to recipe to turn leftovers into magic, this is it! Let’s dig in:
Ready in 30 Minutes. Starting with leftover turkey and pre-made stock (no carcass needed!) means you don’t need hours of simmering on the stovetop. Yeah!
I Repeat: It’s Creamy! Kind of like what would happen if you replaced the chicken in my Creamy Chicken Noodle Soup.
Uses a LOT of Turkey. You’ll need 3 cups of shredded turkey, which is quite a bit, especially if you’ve already put some of your turkey to use in Thanksgiving Leftover Sliders, Turkey Salad, and Turkey Tetrazzini.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Carrots, Celery, Shallot, and Garlic. Kind of like mirepoix, with shallots instead of onion, plus garlic because: garlic always.
All‑Purpose Flour. For a thick soup without relying on heavy cream.
Turkey or Chicken Stock. If you’ve got a turkey carcass, you can absolutely make your own stock, but I wanted to offer an easier option that works if you don’t have the whole bird.
Milk. For creaminess without heaviness. I used 1% milk.
Herbs. Fresh thyme and bay leaves, along with parsley or dill which you’ll also use for garnish.
Shredded Cooked Turkey. Put those leftovers to use! Or if you fall in love with this soup and want to make it outside of the holiday season, just use rotisserie chicken, easy peasy.
Soften the Veggies (photo 1). Sauté carrots, celery, and shallot in butter until softened. Stir in the garlic, salt, and pepper.
Cook the Flour (photo 2). Sprinkle flour over the vegetables and cook 1 minute.
Thicken (photo 3). Slowly add the stock and milk; cook on a low boil until thickened.
Add the Herbs (photo 4). Stir in the remaining stock, thyme, bay leaves, and parsley.
Add the Noodles and Turkey (photo 5). Bring to boil; add the noodles and cook until al dente. Stir in the turkey and warm through; adjust the consistency and seasoning as desired. Remove the thyme, serve with toppings, and ENJOY!
Recipe Variations
Add Extra Veggies. Go wild with the odds and ends you have left from Thanksgiving! Stir in frozen peas or spinach at the end of cooking time or sauté mushrooms with the mirepoix veggies.
Try Other Herbs. Swap thyme for rosemary or sage if you have those on hand from your holiday cooking.
What to Serve with Turkey Noodle Soup
Rolls and Bread. Gotta sop up that creamy broth! Try my Homemade Dinner Rolls or Rosemary Olive Oil Bread.
Salad. My Pear Salad and Apple Walnut Salad are both excellent choices for cozy season.
Sandwiches. You can never, ever, ever go wrong with soup and an Air Fryer Grilled Cheese.
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Turkey Noodle Soup
This creamy turkey noodle soup is the best way to put Thanksgiving leftovers to use! A comforting, satisfying recipe ready in just 30 minutes.
Course Soup
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 403kcal
Author Erin Clarke / Well Plated
Ingredients
3tablespoonsunsalted butter
4mediumcarrotscut into 1/4-inch coins
3stalkscelerycut into ½-inch pieces
1largeshallotfinely chopped
3clovesgarlicminced, about 1 tablespoon
¼teaspoonkosher salt
¼teaspoonground black pepper
¼cupall-purpose flour
6cupsgood quality turkey stock or chicken stockdivided, plus more as needed
2cupsmilkI used 1%
10sprigsfresh thymetied together with twine to make a bundle
2bay leaves
¼cupfinely chopped parsley or dillplus more for serving
6ouncesdry wide egg noodles
3cupsshredded cooked turkeyfrom Thanksgiving Turkey, or rotisserie chicken
For Serving (Optional)
Squeeze fresh lemon juice
Freshly grated Parmesan cheese
Drizzle chili oil
Instructions
In a Dutch oven or similar large pot, heat the butter over medium. Add the carrot, celery, and shallot. Cook, stirring occasionally, until the shallot is softened, about 4 minutes.
Add the garlic, salt, and black pepper. Cook, stirring constantly, for 30 seconds.
Sprinkle the flour over the top. Cooking, stirring constantly for 1 full minute; no white bits of flour should remain.
Slowly add 2 cups of the stock, stirring constantly, then add the milk. Increase the heat until you reach a low boil, running a wooden spoon along the bottom of the pot to prevent sticking. Let bubble, stirring often to prevent sticking and adjusting the heat as needed so that you maintain a low, gentle boil, until the soup thickens, 3 to 5 minutes.
Add the remaining 4 cups stock, thyme, bay leaves, and parsley.
Increase the heat and bring to a boil. Once boiling, add the noodles. Cook until al dente according to the package instructions, 7 to 9 minutes, stirring often and running the spoon along the bottom of the pot to prevent the noodles from sticking.
Reduce the heat to a simmer and add the turkey. Let warm through for 1 to 2 minutes. If you'd like the soup more brothy, add additional stock (or water) as desired. Carefully taste and adjust the seasoning as desired. Discard the bay leaves and thyme bundle. Serve hot with lemon juice, Parmesan, and a drizzle of chili oil as desired.
Notes
TO STORE: Refrigerate leftover turkey noodle soup in an airtight container for up to 4 days
TO REHEAT: Warm gently in a pan on the stovetop or heat individual bowls in the microwave.
TO FREEZE: If you’re planning on freezing this soup, I recommend making it without the noodles to keep them from getting mushy. Freeze the soup for up to 3 months in an airtight container or freezer bag, thaw in the fridge, and add the noodles when reheating.
