Recipe tips and variations:
- Remaining food: Let it cool fully, then refrigerate and consume it within four days.
- Freezer: To have soup on hand for last-minute needs, freeze for up to three months.
- Slow cooker: If you don’t have the time, it’s okay; it takes a lot longer than a stovetop. Fill the slow cooker with the broth, turkey, celery, onion, bay leaves, and thyme. Cook with a cover on for three hours on HIGH or six hours on LOW. Add the egg noodles and cook on HIGH for an additional 15 minutes, or until the noodles are soft.
- Another wonderful way to use leftover turkey is in turkey wild rice soup. It’s creamy, delicious, and ready in just 40 minutes.
How to Make Turkey Noodle Soup
- Chop: Dice the onion and celery, and slice the carrots and potatoes into bite-sized wedges.
- Sauté: Heat 2 tablespoons of olive oil in a big pot or Dutch oven over medium-high heat. When heated, add the celery, carrots, and onions and sauté until they are golden and soft.
- Add the potatoes, water, bay leaf, salt, and black pepper, and bring to a boil. Bring to a boil and cook for ten minutes at a medium boil.
- Put Pasta Here Press in 1 garlic clove and stir in parsley. Season with salt and pepper to taste.
- Garnish – Remove from heat and discard the bay leaves. Garnish with more parsley if desired.
As with most soups, after cooking, let the soup sit for a while if you have the time. This enhances the flavor of the broth by allowing the ingredients to really infuse into it. This is not necessary because the soup tastes great straight off the stove.
Yes, without fail! We host guests every holiday season, and I always cook more turkey than I need. Make as much Turkey Noodle Soup as you require. You’ll just need a bigger pot.
Either (or both). There is no wrong answer. In either case, I cut or shred the meat so that it is spoon-sized.
Before serving, I find it helpful to cook the noodles separately and add them to each bowl if I’m making a big batch and may freeze some for later use. Pasta absorbs a lot of liquid, so if you simmer it for too long or freeze it, the texture may change.
You sure can! Add the ingredients (minus the pasta) to your crockpot and cook on high for 2 to 3 hours or on low for 4 to 6 hours. Add cooked pasta just before serving.
What to Serve with Turkey Noodle Soup
Similar to our filling Chicken Noodle Soup, this soup is great on its own or as a side dish for:
Once all the flavors have melded, this recipe tastes even better the following day. You can enjoy warm turkey soup months after the holidays without having to spend a lot of time cooking a whole turkey because it freezes well for up to three months.
- For refrigeration, allow it to cool fully before placing it in an airtight container and keeping it there for up to three days.
- Freezing: If planning to freeze, I recommend omitting the pasta. After the soup cools to room temperature, divide it into portions and store it in the freezer for up to three months. When freezing, make sure to leave some space above to accommodate expansion.
- To Reheat: Let the soup defrost in the fridge overnight if you’re reheating it from frozen. After defrosting, reheat in a crockpot, microwave, or stovetop until heated through. When reheating, the broth does evaporate, so add more if necessary. If you didn’t add the pasta when storing the soup, you can do so when reheating it according to the recipe.
This recipe is a delicious way to use up leftover turkey without feeling like you’re eating the same meal every day after your holiday feast, as opposed to having turkey sandwiches for days afterwards.
You won’t want to miss these other delicious recipes that taste even better the next day if you enjoy this leftover Thanksgiving Turkey Noodle Soup!
