Leftover turkey soup is a Thanksgiving tradition! Customize this recipe with your favorite ingredients and make a big batch to freeze for an easy weeknight dinner.

If you have turkey leftovers after Thanksgiving, there’s no need to choose between leftover turkey casserole and turkey soup—you can make both!


Olive oil Onion Carrots Celery Bay leaf Poultry seasoning Salt Pepper Turkey Turkey stock Egg noodles Fresh parsley

Heat the olive oil in a Dutch oven or stockpot; add the onion and cook for 3 to 4 minutes, or until tender. Stir in the carrots and celery, then cook for 2 to 3 minutes more.


Add the seasonings and bay leaf and cook for a minute, then add the turkey and stock. Cover the pot and bring to a boil; boil for 5 minutes.


Reduce heat to a simmer and continue to cook for 15 to 20 minutes. Increase the heat to return the soup to a boil. Stir in the noodles and cook according to the package instructions.


Remove from heat and stir in the parsley. Serve immediately and refrigerate or freeze any leftovers.


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