Got extra turkey in the fridge? This soup is the cozy answer. It’s warm, comforting, and makes the most of those leftovers in a way that feels totally new. It’s a go-to in my house the day after Thanksgiving — something about the smell of garlic, herbs, and simmering broth just slows everything down in the best way. Nothing fancy, just real good food.
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- 8 cups chicken or turkey broth
- 2 cups leftover cooked turkey, shredded
- 1 cup frozen peas
- 2 cups egg noodles
- Juice of ½ a lemon
- Fresh parsley, chopped (optional)
Why I Love This Recipe
This soup is more than just leftovers — it’s tradition. Every year after Thanksgiving, I make a big pot and it always disappears by the next day. It’s one of those recipes that feels like a reset after all the heavy holiday food.
- Uses up leftover turkey so nothing goes to waste
- Easy to throw together in one pot
- Light but filling
- Smells like comfort food in the best way
- Freezes well for later
Makes
6 servings
Total Time
45 minutes
Macros (per serving – estimated)
- Calories: 285
- Protein: 22g
- Carbs: 24g
- Fat: 11g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Simmering the veggies first builds a flavor base. The shredded turkey soaks up the broth, staying tender, not dry. Egg noodles cook right in the soup, releasing starch that slightly thickens the broth just enough for that cozy texture.
Common Mistakes
- Adding noodles too early – they get mushy. Wait until the end.
- Over-simmering the turkey – it’s already cooked, so just warm it through.
- Not seasoning enough – broth needs help, so don’t skip the salt and herbs.
- Using too much lemon – it brightens the soup, but too much overpowers it.
What to Serve With
- A crusty slice of sourdough or garlic bread
- Side salad with vinaigrette
- Grilled cheese or a turkey sandwich
- Crackers or a warm biscuit
FAQ
Can I use chicken instead of turkey?
Yes, any cooked shredded chicken works great.
Can I freeze this soup?
Yes, just leave out the noodles and add them when reheating.
Do I have to use egg noodles?
Nope. Any small pasta like orzo, rotini, or ditalini is fine.
Can I make it dairy-free?
It already is! Just double-check your broth label.
How long does it last in the fridge?
About 4 days in a sealed container.
Make Ahead Tips
- Chop all the veggies the day before and store in a container.
- Shred turkey ahead and keep it in a zip bag in the fridge.
- You can even simmer the broth and veggies, then finish with noodles when ready to serve.
Let’s Make It
Step 1: Sauté the Veggies
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks. Cook for about 5-6 minutes, stirring often, until the onions are soft and fragrant.
Step 2: Add the Herbs and Seasonings
Sprinkle in 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and a pinch of salt and pepper. Stir for 30 seconds to toast the herbs and wake up the flavors.
Step 3: Add Broth and Bring to a Simmer
Pour in 8 cups chicken or turkey broth. Turn heat to high, bring to a boil, then lower heat and simmer for 10 minutes until the veggies are almost tender.
Step 4: Add Turkey, Peas, and Noodles
Stir in 2 cups shredded cooked turkey, 1 cup frozen peas, and 2 cups egg noodles. Cook for another 10 minutes, until the noodles are tender but not mushy.
Step 5: Finish with Lemon and Parsley
Squeeze in juice of ½ lemon and sprinkle with fresh chopped parsley, if using. Stir and taste. Adjust seasoning if needed.
Step 6: Serve It Up
Ladle the soup into bowls and serve warm with bread or crackers.
Leftovers and Storage
Let the soup cool completely, then store in airtight containers in the fridge for up to 4 days. To freeze, skip the noodles or cook them fresh when reheating. Reheat gently on the stove or microwave until warmed through.
Let’s Wrap It Up
This soup hits the spot every single time. It’s the kind of meal that makes leftovers feel exciting again. I’d love to hear how it turns out for you—leave a comment and let me know how you made it your own!
