This leftover turkey noodle soup takes your tender leftover turkey from Thanksgiving and transforms it into a luscious soup with noodles and veggies.
After the big Thanksgiving meal, there’s often a lot of leftovers. One of my favorite ways to transform them is by making a big pot of comforting soup!
This leftover turkey noodle soup takes your leftover tender and succulent shredded turkey meat and adds carrots and shallots, tangy white wine, Italian seasoning, fresh lemon juice, and egg noodles, and transforms it into a nourishing and wholesome soup.
It’s a great way to be resourceful and reduce the amount of waste during the holidays, and during these cooler months, nothing is more comforting than a warm bowl of homemade soup.
Trust me, holiday meals are great and all, but everyone will remember this delicious turkey noodle soup.
Craving more turkey soups? Try my Instant Pot Turkey Noodle Soup or my Turkey Wild Rice Chili.
Table of Contents
Ingredients for leftover turkey noodle soup
- Olive oil – Olive oil will help cook our veggies so they soften.
- Shallot and garlic – Shallot and garlic will add earthy flavors to the turkey noodle soup.
- Carrots – Carrots will add a nice sweetness.
- Cooked shredded turkey – Use your favorite parts, white or dark meat both work well here.
- Herbs – I’ve used a combination of dried oregano, thyme, and Italian seasoning for a perfect harmony of herbaceous notes.
- Butter and flour – Butter and flour together will create a roux that will help thicken any leftover soup.
- Dry white wine – Dry white wine will add a bit of savoriness and tanginess.
- Chicken stock – Feel free to use your favorite store-bought or homemade varieties.
- Egg noodles – Egg noodles are the perfect shape for this noodle soup.
- Lemon juice – Lemon juice will brighten the flavors in the soup.
- Kosher salt and black pepper – Kosher salt and black pepper are necessary to make sure the leftover turkey noodle soup is properly seasoned!
How to make leftover turkey noodle soup
You’ll start off by simply sauteeing your shallot and carrots in the olive oil.
Next, you’ll add your herbs, garlic, and shredded turkey meat, and let that saute for a few minutes.
Then you’ll add in your butter and flour, until the butter is melted and the flour is mixed through, and slowly add your white wine while stirring.
You’ll add your chicken broth and simmer until the vegetables are tender, and then add your egg noodles and cook until they’re tender.
Finish by adding your lemon juice and reserved butter, and you’re ready to serve!
Additions
I’ve used carrots here, but here are a few other veggies I love to add to this leftover turkey noodle soup:
- Peas
- Celery
- Parsley
- Corn
- Green beans
What kind of wine should I use in my turkey noodle soup?
The best rule of thumb is to use a wine that you would be willing to drink!
Focus on white wines that refer to themselves as dry, grassy, mineral, herbal, or have tart apple notes.
You don’t want a wine that would refer to itself as a “dessert wine,” because that would be too sweet and throw off the flavors of the soup.
Storage and leftovers
Any leftover turkey noodle soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a pot on the stove over medium-low heat and simmer for 5 minutes or until heated thoroughly.
More soup recipes
- Looking for a new family favorite? Try my Instant Pot Tomato Soup
- Love using turkey? Try my Instant Pot Turkey Chili
- Want something hearty? Try my Vegetable Beef Soup
- Craving something smooth and creamy? Try my Cheddar Apple Soup
Leftover Turkey Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 3 large carrots sliced into 1/4 inch coins
- 1 shallot minced
- 3 cloves garlic peeled and minced
- 2 cups shredded or diced leftover turkey
- 4 tablespoons unsalted butter divided
- 4 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 1/4 cup dry white wine like Pinot Grigio
- 6 cups chicken stock
- 1-1/2 cups egg noodles
- 1 tablespoon fresh lemon juice
Instructions
- In a 5 quart soup pot add olive oil and set over medium-high heat.
- When the oil is hot add the carrots and shallot and saute for 5 minutes or just until the carrots and shallots start to soften.
- Add the garlic and cook for another 30 seconds or until the garlic is fragrant.
- Add the turkey, butter, fresh thyme sprigs, dried oregano, Italian seasoning, kosher salt, and black pepper. Stir to combine and saute for 1 minute.
- Sprinkle in the flour and stir until everything is well coated.
- Slowly pour in the wine and stir to combine and smooth.
- Add the chicken broth and bring the soup to a simmer for 15-20 minutes uncovered or until the carrots are tender enough for a fork to piece through.
- Add the egg noodles and fresh lemon juice.
- Continue to simmer uncovered for 5-7 minutes or until the noodles are cooked through.
- Discard the stems from the thyme, taste the soup. Add salt and pepper as needed.
Nutrition
