Go Back
leftover turkey soup in a dutch oven with a wooden soup
Print Add to Collection

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.
Course Main Course
Cuisine American
Keyword butternut squash soup recipe, leftover turkey, turkey soup
Prep Time 10 minutes
Cook Time 30 minutes
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.