If you’ve ever wondered how you should eat your leftover Thanksgiving turkey, then look no further because this recipe is the ONLY one that you need! My Cozy Turkey Noodle Soup is a warm, comforting soup that is a twist on your traditional chicken noodle soup, but made with fresh turkey instead. Prep a big batch of this soup at the beginning of the week, and you’ll have a delicious soup that’s perfect for those cold, winter days!
Friends, can you believe that Thanksgiving has already come and gone?! I can’t. It feels like the holidays came by within the blink of an eye, and now we’re headed towards Christmas!
But before we dive into all of the Christmas festivities (like this year’s Cookie Week), I wanted to share a recipe that is the perfect way to use up your leftover Thanksgiving turkey: this Cozy Turkey Noodle Soup. Think, chicken noodle soup, but made with tender, fresh turkey. Of course, you can easily make this recipe with chicken, if you prefer. But, I love the twist that the turkey gives to this recipe! In addition, this recipe can also be made gluten-free friendly, by swapping the egg noodles for gluten-free noodles.
While there are so many ways to use your leftover Thanksgiving turkey, from sandwiches to stocks to even simply reheating it in the oven (I’m not judging!) this soup is truly my favorite way to enjoy those Thanksgiving flavors, even after the holiday has passed. As the weather turns colder, I love preparing a fridge full of soups to keep me and my family warm, full, and satisfied, and I know that this recipe will be a staple in my household this holiday season. And hopefully, in yours too!
What You Need to Make This Cozy Comforting Soup Recipe
- Olive Oil: Any neutral oil really works here, but I recommend olive oil. Why? It’s full of heart-healthy fats, and adds the absolute best flavor to this soup!
- Carrots: Carrots are rich in Vitamin A, and are a quintessential part of noodle soup!
- Celery: Celery adds a bitterness, but in a gentle way that enhances the overall flavor of the soup.
- Yellow Onion: Yellow onions are bright, sweet, and add the perfect flavor to this soup.
- Leeks: In this recipe, we’ll be using both the white and the light green parts of the leeks.
- Sea Salt & Black Pepper: A pinch of salt and pepper is essential to any good soup recipe.
- Garlic: Fresh garlic always tastes best in soups, so I highly recommend using fresh, minced garlic here!
- Turkey or Chicken Stock: Turkey stock helps to amplify the rich, delicious, turkey flavor of this soup! You can also use chicken stock, if it’s easier. Use whatever you have on hand!
- Lemon: A squeeze of fresh lemon juice makes this soup bright, fresh, and refreshing.
- Italian Seasoning: Italian seasoning adds the perfect balance of flavors to this soup.
- Bay Leaves: Bay Leaves add a richness to the broth, but just make sure to remove them before you eat!
- Egg Noodles: Egg noodles add the best texture to this noodle soup, without getting soggy.
- Turkey: Of course, I saved the best ingredient for last: the turkey. Leftover, thanksgiving turkey works best in this recipe!
How to Make This Leftover Turkey Soup Recipe
If you’ve never made homemade chicken (or turkey) noodle soup before, then you may be surprised at just how easy it can be! To make this soup, simply start by heating a large pot, on the stove, over medium heat and add in your olive oil, chopped carrots, chopped celery, chopped onion, and chopped leek.
Next, cook your vegetables until they’re tender and soft, about 5-6 minutes. Then, season them generously with sea salt and black pepper. Add the garlic and Italian seasoning to the pot, mixing well.
Next, add in the turkey (or chicken) stock, lemon juice, and bay leaves, stirring for one more minute. Then, add in the noodles. Cook the soup for about 7 minutes, until the noodles have fully softened.
Finally, remove the bay leaves, adding the turkey, and cook for about 4-5 more minutes, or until the turkey is warm.
Taste and adjust salt and pepper as needed, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Ingredients
- 3 Tablespoons Olive Oil
- 2 Carrots, peeled and chopped
- 2 Stalks Celery, chopped
- 1 Medium Yellow Onion, chopped
- 2 Leeks, chopped; use the whites and light green parts only
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- 3 Cloves Garlic, minced
- 8 Cups Turkey Stock, or substitute chicken stock
- 1 Lemon, juiced
- 1 Tablespoon Italian Seasoning
- 2 Bay Leaves
- 1 12 Oz. Package Egg Noodles
- 2 Cups Pre-Cooked Turkey, shredded or cubed
Instructions
- Start by heating a large pot, on the stove, over medium heat and add in your olive oil, chopped carrots, chopped celery, chopped onion, and chopped leek.
- Cook your vegetables until they're tender and soft, about 5-6 minutes. Then, season them generously with sea salt and black pepper.
- Add the garlic and Italian seasoning to the pot, mixing well.
- Next, add in the turkey (or chicken) stock, lemon juice, and bay leaves, stirring for one more minute. Then, add in the noodles.
- Cook the soup for about 7 minutes, until the noodles have fully softened.
- Finally, remove the bay leaves, adding the turkey, and cook for about 4-5 more minutes, or until the turkey is warm.
- Taste and adjust salt and pepper as needed, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Rate & review
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What others are saying
This looks absolutely yummy! Thank you for the recipe.
Woohoo! Thank you so much for making this recipe!