Leftover turkey soup is a staple of many households, especially after the holidays. It’s a delicious and comforting way to use up leftover turkey, and it’s also incredibly versatile. In this article, we’ll show you how to make the best leftover turkey soup with vegetables and egg noodles, and provide you with some tips and tricks to make it your own.
Table of Contents
Why You’ll Love This Recipe
- It’s a great way to use up leftover turkey and reduce food waste
- It’s a comforting and delicious meal that’s perfect for a chilly day
- It’s easy to customize with your favorite vegetables and spices
- It’s a great way to get your daily dose of protein and vegetables
Key Ingredients & Substitutions
To make this recipe, you’ll need the following ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 8 cups low-sodium turkey or chicken stock
- 1/2 cup leftover turkey gravy
- 2 cups wide egg noodles
- 3 cups cooked turkey, shredded or diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste If you enjoy this recipe, be sure to also try our delicious Turkey Sandwich Recipe.
You can substitute some of these ingredients with others to suit your taste. For example, you can use turkey bacon instead of regular bacon, or add some creamy vegetable broth to give it a creamy texture. The fresh thyme and bay leaves add a lot of flavor to the soup, so try to use them if possible. If you don’t have fresh parsley, you can use dried parsley instead.
Practical Ingredient Notes
Each ingredient in this recipe plays a crucial role in creating a delicious and comforting soup. The unsalted butter and olive oil are used to sauté the vegetables, which brings out their natural sweetness and adds depth to the soup. The yellow onion, carrots, and celery are the classic aromatics that form the base of many soups, and they add a lot of flavor and texture to the dish. The garlic, thyme, and bay leaves add a savory and slightly herbal flavor that complements the turkey and vegetables perfectly. The low-sodium turkey or chicken stock is used as the base of the soup, and it’s essential to use a high-quality stock to get the best flavor. The leftover turkey gravy adds a rich and creamy texture to the soup, while the wide egg noodles provide a comforting and familiar element. The cooked turkey is the star of the show, and it’s essential to use high-quality turkey that’s been cooked to perfection. The fresh parsley and lemon juice add a bright and refreshing flavor to the soup, which helps to balance out the richness of the turkey and noodles. For a well-rounded meal, this pairs wonderfully with our Creamy Hamburger Potato Soup.
Step-by-Step Instructions
To make this recipe, follow these steps:
1. In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Stir in the minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant, ensuring the garlic does not brown.
4. Pour in the turkey stock and stir in the leftover turkey gravy until fully incorporated. Bring the mixture to a rolling boil.
5. Add the egg noodles to the boiling broth. Reduce the heat slightly and cook for 7 to 9 minutes, or until the noodles are tender and al dente.
6. Stir in the shredded cooked turkey. Simmer for 3 to 5 minutes just until the turkey is heated through.
7. Remove the pot from the heat and discard the bay leaves. Stir in the fresh parsley and lemon juice to brighten the flavors.
8. Season with salt and black pepper to taste. Serve hot in warmed bowls.
For more easy soup recipes, you can check out our easy soup recipes collection.
Expert Chef Tips & Troubleshooting
To make this recipe even better, here are some expert chef tips and troubleshooting advice:
- Use high-quality ingredients, such as fresh vegetables and herbs, to give the soup a rich and flavorful taste.
- Don’t overcook the noodles, as they can become mushy and unappetizing.
- If you’re using leftover turkey, make sure it’s heated through to an internal temperature of safe minimum internal temperatures to ensure food safety.
- To prevent the soup from becoming too thick, you can add a little more broth or water.
- For a creamier soup, you can add some heavy cream or half-and-half.
- To add some extra flavor to the soup, you can sauté the vegetables in a little bit of butter before adding the stock and gravy.
- If you’re having trouble getting the soup to thicken, you can try adding a little bit of cornstarch or flour to the broth.
It’s also important to follow food safety guidelines for leftovers to ensure that your soup is safe to eat.
Common Mistakes to Avoid
There are a few common mistakes that people make when making leftover turkey soup. One of the most common mistakes is overcooking the noodles, which can make them mushy and unappetizing. Another mistake is not using high-quality ingredients, which can result in a soup that’s lacking in flavor and texture. It’s also important to make sure that the turkey is heated through to a safe internal temperature to prevent foodborne illness.
Serving Suggestions and Complementary Side Pairings
This leftover turkey soup is a hearty and comforting meal that’s perfect for a chilly day. You can serve it on its own, or with some crusty bread or crackers on the side. It’s also delicious with a side of roasted vegetables, such as carrots or Brussels sprouts, or with a simple green salad. If you want to add some extra protein to the meal, you can serve it with a side of cooked chicken or beef.
Storage, Make-Ahead & Reheating
To store this soup, let it cool completely and then refrigerate or freeze it. You can reheat it on the stovetop or in the microwave. To prevent the noodles from becoming mushy, you can cook them separately and add them to the soup just before serving. If you’re freezing the soup, it’s best to freeze it without the noodles and add them when you reheat the soup.
Detailed Storage and Reheating Guidance
When storing the soup, it’s essential to let it cool completely to prevent bacterial growth. You can then refrigerate it for up to 3 days or freeze it for up to 3 months. When reheating the soup, make sure it’s heated through to an internal temperature of safe minimum internal temperatures to ensure food safety. You can reheat the soup on the stovetop or in the microwave, and it’s best to add the noodles just before serving to prevent them from becoming mushy.
Leftover Turkey Soup
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Butter and Oil
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Aromatics
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced into rounds
- 3 stalks celery sliced
- 3 cloves garlic minced
Herbs and Spices
- 2 teaspoons fresh thyme leaves
- 2 leaves bay leaves
Liquids
- 8 cups low-sodium turkey or chicken stock
- 1/2 cup leftover turkey gravy
Noodles and Turkey
- 2 cups wide egg noodles
- 3 cups cooked turkey shredded or diced
Garnish
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh lemon juice
- salt and black pepper to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant, ensuring the garlic does not brown.
- Pour in the turkey stock and stir in the leftover turkey gravy until fully incorporated. Bring the mixture to a rolling boil.
- Add the egg noodles to the boiling broth. Reduce the heat slightly and cook for 7 to 9 minutes, or until the noodles are tender and al dente.
- Stir in the shredded cooked turkey. Simmer for 3 to 5 minutes just until the turkey is heated through.
- Remove the pot from the heat and discard the bay leaves. Stir in the fresh parsley and lemon juice to brighten the flavors.
- Season with salt and black pepper to taste. Serve hot in warmed bowls.
Notes
- Calories: 262
- Protein: 21g
- Carbohydrates: 24g
- Fat: 9g
- Saturated fat: 2g
- Cholesterol: 15mg
- Sodium: 885mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg
Frequently Asked Questions
How do I prevent the noodles from getting mushy when storing or freezing leftovers?
To keep noodles from soaking up the broth and becoming mushy, it is best to cook them separately and add them to individual bowls just before serving. If you plan to freeze the soup, do so without the noodles and add fresh ones when you reheat the dish.
When is the best time to add the cooked turkey to the soup?
Since the turkey is already cooked, you should add it to the pot during the final 5 to 10 minutes of simmering just to heat it through. Adding the meat too early can cause it to become tough, dry, or stringy in the boiling broth.
How can I make my turkey soup broth taste richer and more flavorful?
For a silkier texture and deeper flavor, stir in about half a cup of leftover turkey gravy along with your turkey or chicken stock. You should also take the time to sauté your onions, carrots, and celery in butter for at least 10 minutes to develop their natural sweetness before adding any liquids.
Can I prepare this recipe in a slow cooker or Instant Pot?
Yes, you can adapt this recipe by placing the broth, vegetables, and aromatics in your appliance and cooking on low for 6–8 hours in a slow cooker or for 5 minutes at high pressure in an Instant Pot. Regardless of the method, always wait until the very end to stir in the pre-cooked turkey and noodles to prevent them from overcooking.
