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Easy Turkey Noodle Soup with Thanksgiving Leftovers

Turkey noodle soup with Thanksgiving leftovers simmers cooked turkey, vegetables, and wide egg noodles in a savory chicken broth. The tender vegetables and hearty noodles make a comforting way to use leftover turkey.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 cup yellow onion chopped
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 2 cloves garlic minced
  • 8 cups chicken broth low-sodium
  • 1 tsp thyme dried
  • 1 bay leaf
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 6 oz wide egg noodles
  • 2 cups turkey diced, cooked
  • 0.25 cup parsley chopped, fresh

Method
 

  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the broth, thyme, bay leaf, salt, and pepper.
  5. Bring to a simmer and cook for 10 to 12 minutes, until the vegetables are nearly tender.
  6. Bring the soup to a boil over medium-high heat and add the egg noodles.
  7. Cook according to the package directions, usually 6 to 8 minutes.
  8. Add the turkey during the final 3 minutes and heat until it reaches 165°F.
  9. Remove the bay leaf and stir in the parsley.
  10. Serve.

Notes

For tender noodles, avoid cooking them beyond the package directions. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the noodles can soften. For a dairy-free swap, use olive oil instead of butter.