Go Back
leftover turkey soup in a dutch oven with a wooden soup
Print Recipe Add to Collection
5 from 1 vote

Turkey Soup

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.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: butternut squash soup recipe, leftover turkey, turkey soup
Author: Kasey Schwartz


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 large carrots peeled and diced
  • 3 stalks celery cleaned and diced
  • 1 bay leaf
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups turkey diced
  • 8 cups turkey stock homemade or store bought
  • 1 bag 12 oz egg noodles
  • 2 tablespoons fresh parsley chopped, optional


  • Cut onions, carrots and celery.
  • Add oil to dutch oven or large soup pan and heat.
  • Add onions and cook until tender, about 3-4 minutes.
  • Add carrots and celery and continue cooking 2-3 minutes.
  • Add seasonings and bay leaf and cook about 1 minute.
  • Stir in the turkey and stock.
  • Cover and bring to boil, boil 5 minutes.
  • Reduce heat and simmer for 15-20 minutes.
  • Increase heat and bring back to boil.
  • Add noodles and cook according to package directions.
  • While noodles are cooking, chop parsley, if adding.
  • Serve immediately.
  • Store leftovers in refrigerator.