Got leftover turkey? Say no more! This Creamy Turkey Noodle Soup is rich, hearty, and perfect. It’s a great way to use up those holiday leftovers without feeling like you’re eating the same meal on repeat.
That’s not to say that turkey leftovers are boring – oh contrair! We have lots of ways to use them, but soup is one of my favorite ways. While I am a big fan of our Leftover Turkey and Rice Soup, some family members are all about the noodles. So, noodles it is! And guess what? I’ve FINALLY found thee perfect noodle to use!
Ingredients
- Vegetables: Trinity (onions, carrots, celery), garlic, frozen peas
- Broth and Protein: Turkey or chicken broth (we have an amazing recipe for turkey broth!), shredded cooked turkey
- Noodles: Frozen egg noodles (the secret!)
- Dairy: Heavy cream (or half and half)
- Seasonings and Herbs: Salt, pepper, dried thyme, dried oregano
How to Make Creamy Leftover Turkey Noodle Soup
- Start by melting butter in a large pot. Sauté the onions, carrots, celery and garlic until they’re softened, which helps to build a flavorful base.
- Add in the broth and shredded turkey, letting it simmer to blend the flavors.
- Next, stir in frozen egg noodles and peas. The noodles cook directly in the broth, absorbing flavors as they soften.
- Add the spices.
- Be sure to lower the heat when adding the cream to prevent curdling and let it all warm through.
The Noodle Secret
I used to wonder why my noodles never seemed as good as the ones I’d see online or in magazines, but I recently discovered—yes, a bit late—that frozen noodles are the way to go! They are called Reames. Have you heard of them?
They have a tender, chewy texture and rich flavor that make all the difference. They absorb the flavors of the broth perfectly and cook evenly, unlike the inconsistent hard noodles. You have no idea how happy I am – these noodles make all the difference!
This turkey noodle soup is perfect for making ahead—it freezes well and keeps for up to three months, so you can enjoy it long after the holidays. If you’re not freezing it, it’ll stay fresh in the fridge for about 3-4 days.
MORE USES FOR LEFTOVER TURKEY:
- Turkey Bone Broth in the Slow Cooker: I love throwing turkey bones into the slow cooker and letting them simmer all day; the result is a rich, homemade broth that’s perfect for so many dishes. Please make this!!
- Turkey Poutine: Poutine is a Canadian thing with gravy and cheese curds on top of fries – sinful! I add turkey to it and make it a meal. Total comfort food!
- Leftover Turkey Burrito: Wrapping leftover turkey in a tortilla with beans, cheese, and whatever toppings I have on hand makes for a quick and satisfying burrito that never gets old.
LEFTOVER CREAMY TURKEY NOODLE SOUP
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Creamy Turkey Noodle Soup
Ingredients
- 2 Tbsp. Butter
- 1 Onion, finely chopped
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Cloves garlic, minced
- 6 Cups turkey or chicken broth
- 2 Cups shredded cooked turkey
- 1 Cup Frozen Egg noodles
- 1 Cup frozen peas
- 1 Cup heavy cream
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 7-10 minutes.Â
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Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Pour in the turkey or chicken broth and add the shredded cooked turkey. Bring the mixture to a simmer and cook for about 10-15 minutes to let the flavors meld.
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Stir in the frozen egg noodles and frozen peas. Continue to simmer for 8-10 minutes, or until the noodles are tender. Since these noodles take a bit longer to cook, adding them later ensures they’re perfectly done without becoming mushy.
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Add the dried thyme and dried oregano, stirring to combine. Allow the soup to simmer for an additional 2-3 minutes to let the herbs infuse their flavors.
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Reduce the heat to low and pour in the heavy cream, stirring well to combine. This step adds creaminess without curdling if the heat is kept low.
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Season with salt and pepper to taste, adjusting as needed to enhance the flavors.
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Serve hot, garnished with chopped fresh parsley for a touch of color and freshness. Enjoy!
This was delicious! A new family tradition now – thank you Debi!
Delicious recipe! We loved it and will definitely make this again
Yummy!! Thx for the recipe!! My boys loved it
Came out delish!
A great use of the leftover turkey! My husband is not a vegetable eater but ate two bowls.
The flavors were incredible, and the creaminess made it feel indulgent without being heavy. My family couldn’t stop raving—this is a new holiday tradition for sure.
Turning leftover turkey into this velvety, flavorful soup was genius. It came together quickly and tasted like it simmered all day.
Came out great! It was definitely a hit for our house!
I wasn’t even sad about the turkey being gone because this soup was so good! Creamy, hearty, and full of flavor—now I look forward to leftovers Too bad I only make turkey once a year. I’ll have to buy a turkey breast just so I can make this soup again. Five stars Debi. Really good!