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This delicious turkey noodle soup recipe is a great way of making the most of your Thanksgiving leftovers. Hearty and easy to make, this soup will warm your soul!
When I’m planning my Thanksgiving menu, I for sure am planning recipes for leftovers too – if there are any! This soup is super easy to make as well as being really hearty.
Table of Contents
How to Make This Turkey Noodle Soup Recipe
Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables about 8 minutes or until softened. Add garlic and cook an additional 30 seconds, or until garlic blooms and is fragrant.
Add bay leaves, thyme, salt, and black pepper. Cook 1 minute, stirring continuously.
Add broth, wine and turkey, set heat to medium-high and bring to a boil.
Reduce heat to low and simmer, partially covered, 10 minutes.
After 10 minutes, taste and season, if needed, with additional salt & pepper.
Add noodles, return mixture to a boil and cook until noodles are just tender, about 10-12 minutes.
Add peas, if using and cook about 2 minutes or until softened.
Remove from heat, and discard the bay leaves and sage leaves.
Add parsley and stir.
Serve the turkey noodle soup with a crusty, fresh baguette or crackers, and…
This soup really is a big bowl of comfort! It’s really hearty thanks to those egg noodles and there’s a good helping of fresh veggies to make up for the Thanksgiving binge the day before! It’s wonderfully flavored with herbs and it comes in at round 220 calories a serving, so it’s a filling, nutritious and low calorie dish.
What do you serve with turkey noodle soup?
This soup really is good enough to serve by itself, either as an appetizer or a main. For a larger meal serve it with some homemade bread or a side salad. Try it with:
Homemade Dinner Rolls Recipe
Homemade Sandwich Bread Recipe (No Knead Bread!)
Olive Garden Salad with Copycat Dressing
Best Caprese Salad Recipe
Can you make this soup ahead of time?
Soup is a great dish to make ahead of time for easy to grab meals in the coming days. Once the soup has cooled to room temperature, place it in the fridge in an airtight container and it will be good for 3 days.
Because this turkey soup has noodles in it, it’s best not to freeze it as they can turn mushy. If you like, you can make the soup up to the point of adding the noodles and then freeze it. When ready to cook, reheat the soup and add the noodles.
Top Tips To Make This Turkey Noodle Soup Recipe
Use a low sodium broth for this recipe. If you don’t, then decrease the amount of salt added.
You can substitute the leftover turkey in this recipe with cooked chicken.
Don’t continue to cook the soup once the noodles are soft or they will become mushy.
This delicious turkey noodle soup recipe is a great way of making the most of your Thanksgiving leftovers. Hearty and easy to make, this soup will warm your soul!
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Ingredients
1tablespooncanola or vegetable oil
1tablespoonunsalted butter
1medium yellow oniondiced
3medium carrotspeeled and cut into ¼-inch slices
1rib celerycut into ¼-inch slices
2clovesgarlicminced
1bay leaf
3fresh sage leaves or ½ teaspoon dried sage
2teaspoonsdried thyme or 1 tablespoon fresh thyme leaves
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
4-5cupslow-sodium chicken or turkey broth
1/3cupdry or semi-dry white wineoptional
3cupsleftover cooked turkeyshredded or cubed
6ouncesuncooked egg noodles
1cupfrozen peasoptional
2tablespoonschopped fresh parsley leaves
Instructions
Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables about 8 minutes or until softened. Add garlic and cook an additional 30 seconds, or until garlic blooms and is fragrant.
Add bay leaves, thyme, salt, and black pepper. Cook 1 minute, stirring continuously.
Add broth, wine and turkey, set heat to medium-high and bring to a boil.
Reduce heat to low and simmer, partially covered, 10 minutes.
After 10 minutes, taste and season, if needed, with additional salt & pepper.
Add noodles, return mixture to a boil and cook until noodles are just tender, about 10-12 minutes.
Add peas, if using and cook about 2 minutes or until softened.
Remove from heat, and discard the bay leaves and sage leaves.
Add parsley and stir.
Serve with a crusty, fresh baguette or crackers, and…
Enjoy
Last step! Don’t forget to show me a pic of what you made!Upload an image or tag me @thecookierookie on Instagram!
How long is leftover turkey soup good for? Soup can be stored in an airtight container in the refrigerator up to four days. Without the orzo, the soup can be frozen up to three months.
Use it to make pasta sauce. Michele Di Pietro is so passionate about soup that she wrote a whole book about it, SOUPified: Soups Inspired by Your Favorite Dishes. ...
Use it to make one-pot pasta. ...
Add it to make a casserole creamier or thicker. ...
USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.
Before refrigerating, make sure to divide leftovers into smaller portions and put them into shallow containers so they cool quickly, which should prevent bacterial growth. Leftovers can be stored in the fridge for three to four days, according to the U.S. Department of Agriculture's Food Safety and Inspection Service.
The answer is simple: leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving to eat all those delicious leftovers or place them in the freezer to enjoy later. If you store leftovers in the freezer, they will be of best quality within 2-6 months.
Leftover chicken or beef from the night before can be added to boost a soup's protein content. Ziesmer's personal favorite is to create a heartier soup by adding chunks from a grocery store rotisserie chicken. Cooked brown rice or whole wheat pasta can also be added to turn a light soup into a hearty stew.
Warming pasta in a hot skillet rather than a microwave can give you better flavor and texture. Start with olive oil. You can add a garlic clove or two to the oil, or a few leaves of sage, creating some extra flavor that will help a pasta a day or two past its prime.
If you like a true chicken noodle soup - containing noodles - think twice before freezing the noodles in your soup. Noodles naturally soak up moisture, and when they thaw, their texture is soft and crumbly. To avoid noodles with a bad texture, freeze your soup without noodles.
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.
If your turkey has been properly handled, you can refrigerate and eat it for up to four days. If you are planning to freeze it, it's best to freeze it within one day of cooking for optimal texture and taste. However, leftover turkey can be frozen after three days and it will be fine.
Keep the pan lid on to retain moisture and bring the soup to a rolling boil. Leftovers should only be reheated once. So if you make a large amount to eat over a few days, only heat up what you plan to eat immediately. If freezing, it may be convenient to store in individual portions.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
It happens. One common error is letting soup boil, not simmer. With boiling, any fat rendered by the meat or bones will be churned back into the broth instead of floating to the top where it can be skimmed off. Broth that has been boiled turns cloudy and has a greasy taste and feel.
A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.
How Long Can Soup Be Stored in the Fridge? The general rule of thumb is that leftover soup can safely be stored in a fridge for up to three to four days. However, these stored soups should always be tasted or smelled before consumption to detect signs of rancidity.
Turkey stock can be refrigerated for up to 4 days, or frozen for up to 4 months. Note: If your turkey was brined or heavily salted, you may need less salt. Taste the broth when it is close to done. You can always add more salt towards the end!
If properly stored in the refrigerator, a turkey carcass will last for up to 1 week. Perfect for making turkey soup from a carcass! How long is turkey soup good for? Leftover turkey noodle soup will last up to 3 days in the refrigerator in an airtight container.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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