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Need the ultimate way to use up turkey leftovers? My velvety Turkey Noodle Soup gives a warm hug with each bite. The deep flavorful broth packed with garden herbs, chunky vegetables and soft egg noodles turns your holiday leftovers into a super comforting meal. This easy method is how I love to keep enjoying those festive tastes without throwing anything away.
What Makes This After-Feast Soup Special
When the big meal's over, this soup feels just right. The velvety stock with my top-pick herbs makes leftover turkey taste like brand new comfort food. And guess what? You probably already have everything you need right in your pantry - no extra trip to the store. It's the simplest way to keep that holiday feeling going.
Your Ingredients
- Butter: A nice chunk of butter gives that amazing base when cooking your vegetables. Don't try to cut corners here.
- Onion: I prefer sweet onions since they dissolve into the soup and add wonderful flavor notes.
- Carrots: Newly peeled and chopped carrots add natural sweetness and bright pops of color.
- Celery Stalks: Chopped celery brings that light crunch we all want in homemade soup.
- Minced Garlic: Always go with fresh garlic in my kitchen - it makes everything taste better.
- Herbs: My mix of basil, thyme and parsley really brings the broth to life.
- Flour: Just the right amount for that perfect creamy thickness we want.
- Turkey Broth: Making your own is fantastic but the boxed kind works great too.
- Shredded Turkey: Get those holiday leftovers working in something new and tasty.
- Canned Evaporated Milk: This is my trick for getting that smooth, creamy texture.
- Noodles: Egg noodles are just right here - they grab all that tasty broth.
- Frozen Peas: A small amount adds bright color and sweet little bursts.
Cooking Instructions
- Begin With Vegetables
- Pull out your largest pot and sauté those veggies in melted butter over medium-high heat. When they've softened nicely, throw in the garlic and herbs and let them cook for about a minute.
- Make Your Foundation
- Scatter flour over everything and mix until you've formed a thick mixture. This step is what gives our soup that wonderful creaminess.
- Assemble The Soup
- Add your broth and stir until it begins thickening, roughly 5 minutes. Then mix in your turkey, evaporated milk and egg noodles. Let everything bubble gently until the noodles are tender, about 15 minutes.
- Finishing Touches
- Add those bright peas and warm them through for about 5 minutes. Taste and adjust with salt and pepper until it's just right. A little fresh parsley on top makes it look fantastic.
DIY Turkey Broth
Keep that turkey frame! Let me share my favorite kitchen hack. Toss those bones in your largest cooking pot, fill with water, add some herbs you like, and let everything simmer for around three hours. Strain and you've got amazing soup starter. The taste is wonderful and you'll feel great using every part of your holiday turkey.
Store It For Another Day
This soup stores really well. Stick it in a sealed container and it'll stay good in the fridge for 3-4 days. Want to keep it even longer? Put it in freezer bags and it'll last several months. When you're hungry for it again, warm it slowly on the stove or heat single servings in the microwave for a quick comfort meal.
Round Out Your Comfort Dinner
You can't beat dipping crusty bread or hot garlic toast into this soup. Sometimes I go old school with some saltine crackers. When I want something green alongside, my cranberry kale salad or winter chopped salad gives the perfect balance. Sprinkle on extra parsley and some fresh ground pepper to make it look super impressive.
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Frequently Asked Questions
- → Can I swap turkey for chicken?
- Sure, cooked chicken works just as well, and you can switch to chicken broth too.
- → How long can I store it?
- Keep it in a sealed container in the fridge for 3-4 days. The pasta might soak up more liquid over time.
- → Is this soup freezer-friendly?
- Freezing may cause separation in creamy soups. It’s best to leave out the milk and add it fresh when reheating.
- → What can I use instead of egg noodles?
- You can use any pasta—try shells, rotini, or even pieces of fettuccine. Just adjust the cooking time.
- → Why choose evaporated milk?
- It gives a creamier texture without heaviness and holds up better in soups than regular milk.