Turkey Noodle Soup
Made with tender egg noodles, flavorful turkey stock, fresh veggies and plenty of turkey, this Turkey Noodle Soup is the ultimate comfort food! Enjoy a warm bowl of this easy to make soup on a chilly fall day following Thanksgiving. If you’re looking for a cozy and delicious way to use up your leftover turkey, this is it!
Turkey Noodle Soup
I don’t know about everyone else in the world, but where I live, the temperature has certainly dropped! Cold days are officially upon us. Gone are the days of Piña Coladas and pool parties, here to stay are the days of brisk autumn wind, warm Apple Cider, and turkey noodle soup! On days when I just can’t seem to warm up, I love making hearty, filling, and oh so cozy dinners like this one.
This soup has really got it all! I like to serve it all on its own as a dinner, not as a side dish or appetizer. It’s got plenty of tender noodles, fresh, healthy veggies, and protein-packed turkey to really keep you full. For the BEST results, make sure you take the extra step and make some homemade Turkey Stock. When you make your stock from real ingredients, the flavor is so much richer than that store-bought stuff.
Of all the delicious ways you can use up your leftover Thanksgiving turkey, this is likely the most comforting! After a long week of chilly weather, lots of cooking, and extended family coming in town, I think a comfort recipe is just the thing you need. I know I enjoy it every year! Plus, the whole family loves this stuff, too. It’s just like Chicken Noodle Soup, a huge family favorite, but with a bit of a deeper flavor from the turkey.
How to Make Turkey Noodle Soup
This simple soup comes together in no time!
- Cook the veggies. In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the squash and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
- Add the remaining ingredients. Add the cooked turkey to the pot and stir to combine. Add the turkey stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
- Make it flavorful. Season with salt and pepper to taste.
- Enjoy! Serve immediately, and enjoy!
Storing Turkey Noodle Soup
If you’re wondering if you can freeze this soup, sure can! After all, you may be hard pressed to find some perfectly roasted turkey in the months to come. If you’d like to freeze this soup, simply wait for it to cool to room temperature before transferring it to an airtight food storage container. Then pop it into the freezer, where it’ll stay fresh for up to 3 months.
To keep the soup in the fridge, just place it in an airtight container first, then store it in the fridge where it’ll stay fresh for up to 4 days. I recommend reheating it back in the pot on your stove top, not the microwave.
Ingredients Notes
- If you have any leftover squash, use it to make Roasted Delicata Squash or Butternut Squash Puree.
- Fresh herbs are best to use in this recipe, since they’re the most aromatic and lend the most to the overall flavor. If you have to use dried, that’s just fine! Make sure to use a little less in that case though, as dried herbs tend to be more potent than fresh.
- While I like to chop my turkey for this soup, shredded turkey also works.
Check out a few more of my favorite comforting soup recipes for this chilly time of year!
- Turkey Tortilla Soup
- Butternut Squash Sweet Potato Soup
- Cheesy Baked Tomato Bisque
- Maryland Crab Soup
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Get the Recipe: Turkey Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large vidalia onion diced
- 1 cup diced butternut squash
- 1 cup diced delicata squash
- 1 large celery stalk diced
- 3 garlic cloves minced
- 1 1/2 cup chopped cooked turkey
- 5 cups turkey stock homemade or store bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped parsley
- 1 cup broad uncooked egg noodles
- kosher salt and fresh ground pepper to taste
Equipment
- stockpot
Instructions
- In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the squash and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
- Add the cooked turkey to the pot and stir to combine. Add the turkey stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
- Season with salt and pepper to taste.
- Serve immediately or transfer to airtight containers and freeze for up to 3 months.