This Turkey Noodle Soup takes all the delicious flavors of fall and turns them into a warm comforting soup. The perfect use for your left over Thanksgiving turkey.
I am such a hardcore soup lover. I have so many soups on my blog because I think that they are such a great and simple way to feed my family all the major food groups for dinner.
This Turkey Noodle Soup recipe is no exception. Cousin to homemade Chicken Noodle Soup, it is a simpler version because we are using left over turkey and don’t have to think about cooking it!
HOW TO MAKE TURKEY NOODLE SOUP
- Start by sautéing garlic, onion, celery and carrots in butter. The great start to any comforting soup.
- Next add in seasonings! I went with sage and thyme (just like in my Turkey Noodle Casserole) because they compliment turkey so well.
- Add in some chicken stock. Feel free to use turkey broth instead.
- Then add in noodles. I went with egg noodles, but you could use anything you have on hand.
- Finally add in the cooked turkey and some frozen corn. Guys. You could even use left over Thanksgiving corn! *high fives all around*
I am in love with how simple this soup is. Perfect for the end of a busy holiday week.
Hey! Another great soup to use Thanksgiving left overs is my Turkey Dumpling Soup! It has rave reviews!
A NOTE ON SEASONING
As I noted above, I seasoned this soup recipe with sage and thyme. I think they go perfectly with turkey.
That being said, you could also just use basil and oregano. It would be delicious!
I recommend not using all the salt called for in the recipe. The salt in turkey varies so greatly, you are best off tasting the soup at the end, and seasoning from there.
STORING THANKSGIVING LEFTOVERS
If you think this recipe looks delicious, but just can’t take anymore turkey at the moment, then freeze the turkey!
To freeze left over thanksgiving turkey:
- Cut the turkey into bite sized pieces.
- Spread it out on a parchment lined baking sheet.
- Place in the freezer for 1 hour.
- Transfer the frozen turkey pieces to an airtight container.
- Store in the freezer for up to three months.
NOTE: You can put the frozen turkey right in the soup at the end with the frozen corn! It will take about an extra minute to heat it through, but you can skip defrosting.
FREEZING TURKEY NOODLE SOUP
If you want to freeze this soup, make it up until adding the noodles. Add the turkey, but skip adding the frozen corn.
Freeze in an air tight container for up to two months. When ready to eat, thaw, bring to a boil, and then add the noodles. Finally add in the corn.
WHAT GOES WITH TURKEY NOODLE SOUP
Homemade Turkey Noodle Soup really can be a dinner on it’s own. But if you are looking to stretch things and serve your house guests who are still there, here are a few ideas.
- This Arugula Side Salad makes a great side dish to any recipe.
- My Brussel Sprout Salad is full of great fall flavors.
- And I really love eating soup with bread. My Three Ingredient Beer Bread would be great!
If you make this turkey soup or any of my other recipes, leave me a comment and let me know what you think!
How do you use your turkey left overs??
Turkey Noodle Soup
- 3 tablespoons unsalted butter
- 2 cloves of garlic minced
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1 small yellow onion diced
- 1 1/2 teaspoons sage rub
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt see note
- 1/2 teaspoon pepper
- 8 cups chicken stock
- 2 bay leaves
- 6 ounces egg noodles
- 3 cups cooked turkey meat cut into bite sized pieces
- 1 cup frozen corn
- In a large stock pot over medium heat, melt the butter.
- Add the garlic, celery, carrots, and onions to the pan. Add salt, pepper, sage, and thyme and sautee until the onions are translucent, about 5 minutes.
- Pour in the chicken stock, adding in the bay leaves as well, and bring to a roaring boil.
- Add in the egg noodles and cook for 2 minutes shorter than package instructions list.
- When the noodles are done, stir in the turkey meat and the frozen corn. Allow to heat through for two minutes. Serve and enjoy!