When I’m planning my Thanksgiving menu, I for sure am planning recipes for all those leftovers, too. This turkey noodle soup is super easy to make, which is great after the cooking marathon I’ve just been through! It’s really hearty thanks to those egg noodles, and there’s a good helping of fresh veggies to make up for the Thanksgiving binge the day before! It’s wonderfully flavored with herbs and it comes in at around 230 calories a serving, so it’s a filling, nutritious, and low-calorie dish.

What’s in This Turkey Noodle Soup Recipe?

Butter: Unsalted butter adds richness and flavor to the veggies. Mirepoix: A mixture of onion, carrots, and celery creates a sweet and earthy base of flavor for this soup. Garlic: Enhances the savory flavor of the soup. Herbs: Bay leaves, sage leaves, thyme, and parsley add a fresh and herbal flavor to the soup. Chicken Broth: Forms the base of the soup. You can also use turkey broth, but either way, I recommend opting for a low-sodium one so the soup doesn’t turn out too salty. White Wine: Adds a touch of acidity to the soup to balance the flavors. I recommend Sauvignon Blanc, Chardonnay, or Pinot Grigio. This is totally optional, and you can definitely leave it out if you don’t have any or aren’t a wine drinker. Leftover Turkey: This is a great recipe to use up those Thanksgiving leftovers! Noodles: I have found that egg noodles work best in this soup. They’re rich, hearty, and flavorful! Peas: Frozen peas add a touch of sweetness to the finished soup.

Tips for Success

You can substitute the leftover turkey in this recipe with cooked chicken. Don’t continue to cook the soup once the noodles are soft or they will become mushy.

Serving Suggestions

This turkey noodle soup really is good enough to serve by itself, either as an appetizer or a main. I like to crush some Ritz crackers over mine for a little crunch. For a larger meal, I like to serve it with some homemade dinner rolls or my favorite copycat Olive Garden salad. Because this turkey soup has noodles in it, it’s best not to freeze it as they can turn mushy. If you like, you can make the soup up to the point of adding the noodles and then freeze it. When ready to cook, reheat the soup and add the noodles.

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