Can I use chicken instead of leftover turkey?

Yes, absolutely. Rotisserie chicken or any cooked, shredded chicken works perfectly as a direct substitute. The flavor will be slightly lighter but just as delicious, making this a year-round recipe rather than strictly a holiday one.

What pasta can I use instead of egg noodles?

Any small pasta shape holds up well in leftover turkey soup. Ditalini, orzo, small shells, or long-grain white rice all work great. Adjust cooking time slightly based on the pasta package directions.

Why does my soup turn thick after storing it?

The noodles absorb broth while the soup sits in the refrigerator overnight. Simply stir in additional turkey or chicken broth while reheating and it will loosen right back up. This is completely normal and easy to fix in about 30 seconds.

Can I add extra vegetables?

Yes. This soup is very flexible. Leftover green beans, corn, peas, or diced potatoes are all great additions. Stir them in at Step 4 along with the turkey so they heat through without becoming overcooked.

Easy Leftover Turkey Soup - A Hearty, Comforting One-Pot Family Meal

Name: Leftover Turkey Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, diced into half-inch pieces; 2 celery stalks, diced; 3 cloves garlic, minced; 8 cups turkey or chicken broth; 1 teaspoon dried thyme; 2 bay leaves; 3 cups leftover cooked turkey, shredded or diced; 1 cup uncooked egg noodles or small pasta; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Leftover Turkey Soup

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A hearty, comforting one-pot leftover turkey soup packed with tender shredded turkey, fresh vegetables, and egg noodles in a rich savory broth. Ready in about 35 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

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1 tablespoon olive oil
1 large onion, chopped
2 carrots, diced into half-inch pieces
2 celery stalks, diced
3 cloves garlic, minced
8 cups turkey or chicken broth
1 teaspoon dried thyme
2 bay leaves
3 cups leftover cooked turkey, shredded or diced
1 cup uncooked egg noodles or small pasta
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion turns translucent.
Add minced garlic and stir constantly for 1 minute until fragrant. Watch carefully to prevent burning.
Pour in turkey or chicken broth. Add dried thyme and bay leaves. Increase heat and bring to a boil, then reduce to a gentle simmer and cook uncovered for 10 minutes to develop flavor.
Stir in shredded leftover turkey and uncooked egg noodles. Cook for 6-8 minutes, checking at 6 minutes, until noodles are tender but not mushy.
Remove and discard bay leaves. Season generously with salt and black pepper to taste.
Ladle into bowls and top with fresh chopped parsley. Serve immediately.

Notes

For the best flavor, use homemade turkey broth made from the leftover turkey carcass simmered with water, onion, and a bay leaf.
Noodles absorb broth as the soup sits. Add extra broth when reheating and stir to loosen.
For meal prep, cook noodles separately and add to each bowl at serving time to prevent sogginess.
Freeze the soup without noodles for best results. Add freshly cooked noodles when reheating. Freezes well for up to 3 months.
Substitute egg noodles with ditalini, orzo, small shells, or long-grain white rice.

Nutrition

Serving Size: 1.5 cups
Calories: 280 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 65 mg

Find it online: https://www.benefitiany.com/leftover-turkey-soup/