Oh, that glorious post-Thanksgiving slump! You know the one – bellies are full, the mountain of dishes is… well, *being dealt with*, and you’re craving something warm and utterly comforting, but definitely *not* another turkey sandwich. This is where my absolute favorite kind of magic happens: transforming those delicious Thanksgiving leftovers into a soul-soothing turkey noodle soup. It’s like giving your turkey a second act, a cozy encore that smells of home and happy memories. Here at Recipes To Keep, we’re all about those timeless dishes that become part of your family’s story, and this soup is a perfect example of stretching those holiday flavors into days of pure comfort. Caroline truly believes that good food brings folks together, and this recipe is all about making sure not a bit of that wonderful turkey goes to waste! For more kitchen inspiration, you can always check out our Facebook page!
- Why You'll Love This Turkey Noodle Soup
- Gathering Your Ingredients for Hearty Turkey Noodle Soup
- Crafting Your Flavorful Turkey Noodle Soup
- Serving Suggestions for Your Hearty Noodle Soup
- Storing and Reheating Leftover Turkey Noodle Soup
- Frequently Asked Questions about Turkey Noodle Soup
- Nutritional Information for Turkey Noodle Soup
- Share Your Turkey Noodle Soup Creations!
Why You’ll Love This Turkey Noodle Soup
Trust me, you’re going to adore this simple turkey noodle soup. It’s:
- Super Easy: Perfect for when you’re feeling a little tired after all that Thanksgiving hosting, taking just about 30 minutes to whip up.
- So Comforting: Like a warm hug in a bowl, especially during those cooler days.
- A Flavorful Way to Use Leftovers: Say goodbye to food waste and hello to incredible flavor!
- The Ultimate Post-Thanksgiving Recipe: It’s the perfect way to stretch those delicious Thanksgiving flavors just a little bit longer.
Gathering Your Ingredients for Hearty Turkey Noodle Soup
Alright, let’s get our kitchen prepped for this delicious soup! You know, the best part about this recipe is how it uses up those lovely Thanksgiving leftovers. Caroline always says the magic is in using what you have! We’ll need about 8 cups of good quality turkey broth – you can totally use store-bought if you’re short on time, no judgment here! Then, grab about 2 cups of shredded cooked turkey. This is where the star of our show comes in! For our veggies, we’re looking for 1 cup of chopped carrots, 1 cup of chopped celery, and 1/2 cup of chopped onion. These aromatics are the backbone of any good soup, softening up and releasing all their flavor. We’ll also grab 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt to season everything just right. And of course, no turkey noodle soup is complete without the noodles! We’ll need about 6 ounces of egg noodles – they get nice and tender in the broth. Finally, a sprinkle of 2 tablespoons of chopped fresh parsley right at the end just brightens everything up beautifully. See? Simple stuff for a truly wonderful soup!
Ingredient Notes and Substitutions
Let’s chat a little about these ingredients, shall we? For the broth, while store-bought is perfectly fine, if you *do* have any turkey bones leftover from Thanksgiving, simmering them for a few hours makes the most unbelievably rich homemade turkey broth. It really takes this soup to another level! If you don’t have egg noodles, don’t fret one bit. Any medium-sized noodle will work just fine, maybe even some fun shapes if you have them! Just follow the package directions for cooking time. And if you’re feeling fancy or just want more color, tossing in some frozen peas or corn with the noodles is a fantastic idea. This recipe is super forgiving, just like my Grandma’s speedy chicken noodle soup – it’s all about making it work with what you have!
Crafting Your Flavorful Turkey Noodle Soup
Okay, let’s get this comforting soup bubbling on the stove! It’s really straightforward, perfect for feeling accomplished even when you just want to relax. First things first, grab a nice big pot – your trusty soup workhorse! Into that pot, we’re going to add all our delicious ingredients: the 8 cups of turkey broth, those lovely 2 cups of shredded cooked turkey, the chopped carrots, celery, and onion. Don’t forget the seasonings: 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Give it all a good stir to combine everything. Now, pop that pot over medium-high heat and bring it all to a nice, rolling boil. Once it’s boiling, turn that heat down to low, cover it up, and let it simmer gently for about 20 minutes. This is the magic time where all those veggies get nice and tender, soaking up all that yummy turkey flavor. After those 20 minutes, it’s time for the noodles! Add your 6 ounces of egg noodles right into the simmering soup and let them cook according to the package directions, usually around 8 to 10 minutes. You want them perfectly tender, not mushy! Just before you serve it up, stir in that 2 tablespoons of chopped fresh parsley. It adds such a pretty pop of green and a fresh flavor! If you happen to have any leftover turkey gravy, a little dollop stirred in here is *amazing* – like a little flavor secret from my famous turkey gravy!
Tips for the Best Turkey Noodle Soup
Here are a few little tricks to make sure your turkey noodle soup is just perfect! My biggest tip is about those noodles: try not to overcook them. They’ll continue to soften a bit in the hot broth even after you turn off the heat. If you’re planning on having leftovers, or just want to be extra careful, you can even cook the noodles separately and add them to each bowl right before serving. This is how you get the *best* result for a truly hearty noodle soup! Also, always taste and adjust your seasoning before serving. Sometimes the broth needs a little more salt or pepper, and that’s totally okay. If you’re making your own broth from turkey bones (which I highly recommend if you have the time!), letting it simmer for a good few hours really deepens that amazing turkey flavor in the soup. It’s these little things that make all the difference, just like Caroline always reminds us!
Serving Suggestions for Your Hearty Noodle Soup
This soup is practically a meal in itself, but serving it up with a few classic pairings just takes it to that next level of cozy! You absolutely can’t go wrong with some warm, crusty bread for dipping – think of a nice sourdough or even some leftover stuffing bits if you have them. For me, though, a slice of fluffy jalapeño cheddar cornbread is pure perfection. That little bit of spice and cheesy goodness is just divine against the savory soup. It really makes it a complete, soul-satisfying meal!
Storing and Reheating Leftover Turkey Noodle Soup
Now, about those wonderful leftovers! If you happen to have any of this delicious soup left (which is rare in my house!), storing it is super simple. Just let the soup cool down a bit on the counter, then scoop it into an airtight container. You can keep it in the fridge for about 3-4 days. To reheat, I like to gently warm it up on the stove over low heat. This keeps those noodles from getting too mushy! If you’re reheating just a bowl, the microwave works just fine, but keep an eye on it so it doesn’t boil over. Trust me, it tastes just as good the next day!
Frequently Asked Questions about Turkey Noodle Soup
Got questions about this comforting bowl of goodness? I’ve got you covered! This turkey noodle soup is pretty straightforward, but here are a few things folks often ask.
Can I freeze turkey noodle soup?
You absolutely can freeze it! Just make sure to let it cool completely first. I recommend freezing the soup without the noodles, though. Noodles can get a bit mushy after thawing. Cook them fresh when you reheat the soup. It’s still a lifesaver when you need a quick meal, kind of like how our minestrone soup freezes up nicely!
How do I make homemade turkey broth for this soup?
Oh, it’s the best! If you have any turkey bones left from your Thanksgiving bird, just toss them into a big pot with some water, a chopped onion, a couple of celery stalks, and a carrot. Let it simmer for at least 3-4 hours, skimming off any foam. Strain it well, and you’ve got liquid gold! Using homemade turkey broth really makes this soup sing, but don’t worry if store-bought is what you have on hand – it’s still delicious!
What other vegetables can I add to this leftover turkey soup?
Get creative! This soup is super forgiving. Besides the carrots, celery, and onion, feel free to toss in some frozen peas, corn, green beans, or even some diced potatoes. Just add them in during the last 15-20 minutes of simmering. It’s all about making it your own!
Nutritional Information for Turkey Noodle Soup
So, you’re probably wondering about the numbers, right? Like with any home-cooked meal, these are just estimates, and they can flutter a bit depending on exactly what you put in there. But, generally speaking, for a generous 1.5-cup serving of this delicious soup, you’re looking at around 350 calories. It’s got about 10g of fat, with 3g being saturated, and a good punch of 30g of protein to keep you full and happy. You’ll also get about 35g of carbohydrates and 3g of fiber. A nice balance for a comforting bowl! If you’re looking for more main dishes that fit into your meals, don’t forget to browse!
Share Your Turkey Noodle Soup Creations!
I just know you’re going to love this turkey noodle soup just as much as my family does! Once you make it, I’d be absolutely thrilled if you’d come back and leave a comment – maybe even rate it! Tell me what you loved, or if you tweaked it with your own special touches. That’s what Recipes To Keep is all about, sharing those delicious memories and making sure these treasures are passed on. You can read more about my recipes and mission here!
PrintHearty Turkey Noodle Soup
A comforting and flavorful soup made with leftover turkey, perfect for a cozy meal after Thanksgiving.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 cups turkey broth
- 2 cups shredded cooked turkey
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, combine turkey broth, shredded turkey, carrots, celery, onion, thyme, pepper, and salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Add egg noodles and cook according to package directions, about 8-10 minutes.
- Stir in fresh parsley before serving.
Notes
- For a richer broth, you can simmer turkey bones in water for several hours before using it as the base for this soup.
- Feel free to add other vegetables like peas or corn.
- This soup is a great way to use up leftover Thanksgiving turkey.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg