By Becky Hardin
Published Nov 25, 2019
This delicious turkey noodle soup recipe is one of my favorite easy ways to make the most of my Thanksgiving leftovers. It takes just 40 minutes to make (and a lot of that time is hands-off), which is a godsend after days of cooking nonstop. I usually don’t even have to make a trip to the store since I already have so many veggies on hand. This leftover turkey soup is a true post-holiday hero!
When I’m planning my Thanksgiving menu, I for sure am planning recipes for all those leftovers, too. This turkey noodle soup is super easy to make, which is great after the cooking marathon I’ve just been through! It’s really hearty thanks to those egg noodles, and there’s a good helping of fresh veggies to make up for the Thanksgiving binge the day before! It’s wonderfully flavored with herbs and it comes in at around 230 calories a serving, so it’s a filling, nutritious, and low-calorie dish.
What’s in This Turkey Noodle Soup Recipe?
- Butter: Unsalted butter adds richness and flavor to the veggies.
- Mirepoix : A mixture of onion , carrots, and celery creates a sweet and earthy base of flavor for this soup.
- Garlic: Enhances the savory flavor of the soup.
- Herbs : Bay leaves, sage leaves, thyme, and parsley add a fresh and herbal flavor to the soup.
- Chicken Broth : Forms the base of the soup. You can also use turkey broth, but either way, I recommend opting for a low-sodium one so the soup doesn’t turn out too salty.
- White Wine : Adds a touch of acidity to the soup to balance the flavors. I recommend Sauvignon Blanc, Chardonnay, or Pinot Grigio. This is totally optional, and you can definitely leave it out if you don’t have any or aren’t a wine drinker.
- Leftover Turkey : This is a great recipe to use up those Thanksgiving leftovers !
- Noodles: I have found that egg noodles work best in this soup. They’re rich, hearty, and flavorful!
- Peas: Frozen peas add a touch of sweetness to the finished soup.
Tips for Success
- You can substitute the leftover turkey in this recipe with cooked chicken.
- Don’t continue to cook the soup once the noodles are soft or they will become mushy.
How to Store and Reheat
This turkey noodle soup is a great dish to make ahead of time for easy-to-grab meals in the coming days. Once the soup has cooled to room temperature, place it in the fridge in an airtight container and it will be good for 3 days.
Because this turkey soup has noodles in it, it’s best not to freeze it as they can turn mushy. If you like, you can make the soup up to the point of adding the noodles and then freeze it. When ready to cook, reheat the soup and add the noodles.
Serving Suggestions
This turkey noodle soup really is good enough to serve by itself, either as an appetizer or a main. I like to crush some Ritz crackers over mine for a little crunch. For a larger meal, I like to serve it with some homemade dinner rolls or my favorite copycat Olive Garden salad .
5-Star Review
“I made this last year and absolutely love it! (And I don’t even like soups). I can’t wait to make it again. Thank you!!!” -S. Virginia Friez
Ingredients1x2x3x
- ▢ 1 tablespoon vegetable oil
- ▢ 1 tablespoon unsalted butter (⅛ stick)
- ▢ 1 medium yellow onion diced
- ▢ 3 medium carrots peeled and cut into ¼-inch slices
- ▢ 1 rib celery cut into ¼-inch slices
- ▢ 2 cloves garlic minced
- ▢ 1 bay leaf
- ▢ 3 fresh sage leaves or ½ teaspoon dried sage
- ▢ 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 4-5 cups low-sodium chicken broth or turkey broth
- ▢ ⅓ cup dry white wine optional
- ▢ 3 cups leftover cooked turkey shredded or cubed
- ▢ 6 ounces dry egg noodles
- ▢ 1 cup frozen peas optional
- ▢ 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables for about 8 minutes, or until softened. Add the garlic and cook for an additional 30 seconds, or until the garlic blooms and is fragrant. 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 3 medium carrots, 1 rib celery, 2 cloves garlic
- Add the bay leaves, sage, thyme, salt, and black pepper. Cook for 1 minute, stirring continuously. 1 bay leaf, 3 fresh sage leaves, 2 teaspoons dried thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add the broth, wine, and turkey; set the heat to medium-high; and bring to a boil. 4-5 cups low-sodium chicken broth, ⅓ cup dry white wine, 3 cups leftover cooked turkey
- Reduce the heat to low and simmer, partially covered, for 10 minutes.
- After 10 minutes, taste and season, if needed, with additional salt and pepper.
- Add the noodles, return the mixture to a boil, and cook until the noodles are just tender, about 10-12 minutes. 6 ounces dry egg noodles
- Add the peas, if using, and cook for about 2 minutes, or until softened. 1 cup frozen peas
- Remove the pot from the heat, and discard the bay leaves and sage leaves.
- Add the parsley and stir. 2 tablespoons chopped fresh parsley leaves
Equipment
- Dutch Oven
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
More Soup Recipes to Try!
Creamy Chicken Soup
Creamy Chicken Tortilla Soup
Beef Tortilla Soup
Beer Cheese Soup (Made in 15 Minutes!)
Turkey Noodle Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 medium yellow onion diced
- 3 medium carrots peeled and cut into ¼-inch slices
- 1 rib celery cut into ¼-inch slices
- 2 cloves garlic minced
- 1 bay leaf
- 3 fresh sage leaves or ½ teaspoon dried sage
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4-5 cups low-sodium chicken broth or turkey broth
- ⅓ cup dry white wine optional
- 3 cups leftover cooked turkey shredded or cubed
- 6 ounces dry egg noodles
- 1 cup frozen peas optional
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables for about 8 minutes, or until softened. Add the garlic and cook for an additional 30 seconds, or until the garlic blooms and is fragrant. 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 3 medium carrots, 1 rib celery, 2 cloves garlic
- Add the bay leaves, sage, thyme, salt, and black pepper. Cook for 1 minute, stirring continuously. 1 bay leaf, 3 fresh sage leaves, 2 teaspoons dried thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add the broth, wine, and turkey; set the heat to medium-high; and bring to a boil. 4-5 cups low-sodium chicken broth, ⅓ cup dry white wine, 3 cups leftover cooked turkey
- Reduce the heat to low and simmer, partially covered, for 10 minutes.
- After 10 minutes, taste and season, if needed, with additional salt and pepper.
- Add the noodles, return the mixture to a boil, and cook until the noodles are just tender, about 10-12 minutes. 6 ounces dry egg noodles
- Add the peas, if using, and cook for about 2 minutes, or until softened. 1 cup frozen peas
- Remove the pot from the heat, and discard the bay leaves and sage leaves.
- Add the parsley and stir. 2 tablespoons chopped fresh parsley leaves
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
