Leftover Turkey Noodle Soup is a hearty, comforting soup made with shredded or chopped cooked turkey, vegetables, egg noodles, and a savory broth cooked low and slow in a crockpot. It's one of the most popular ways to use up Thanksgiving turkey because it's simple, filling, and delicious.
This soup is the perfect way to use up leftovers from our juicy Herb Roasted Turkey Breast.
Leftover Turkey Noodle Soup at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 5 to 6 hours on LOW or 2½ to 3 hours on HIGH
- 👥 Servings: 6
- 🔥 Cook Method: Slow Cooker
- 🍽️ Cuisine: American
- 👩🍳 Pair With: Old Fashioned Cornbread, Cheddar Chive Biscuits, Simple Side Salad
- ⭐ Difficulty Level: Easy
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We've learned to always cook the noodles separately when we know there will be leftovers. The soup stays brothy and holds up much better the next day. ~Jami
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Why We Love This Recipe
- Uses What You Already Have: This soup was built around Thanksgiving leftovers. You can make it with homemade turkey broth from the carcass or keep it easy with store-bought turkey or chicken broth.
- Hands-Off Cooking: After a quick sauté to soften the vegetables, the slow cooker does the rest. You can set it and come back to a finished soup.
- Rich, Savory Broth: Slow cooking the aromatics with the broth for several hours builds a depth of flavor you can't rush. It tastes like it simmered all day, because it did.
- Easy to Customize: Use whatever vegetables you have on hand, swap the egg noodles for another pasta, or stir in a splash of cream at the end for a creamier version.
Key Ingredients
- Turkey or Chicken Broth: Homemade turkey broth made from the leftover carcass gives this soup the most flavor. Store-bought turkey or chicken broth works well when you don't have homemade on hand.
- Leftover Cooked Turkey: Use a mix of light and dark meat if you have both. The combination gives the soup a better balance of texture and a richer overall flavor.
- Egg Noodles: Medium egg noodles are our go-to here. They're tender, hearty, and hold up well in broth. Just don't add them too early - they cook fast and will get mushy if left in the hot liquid too long.
- Chicken Bouillon Base: Homemade and packaged broths vary a lot in flavor concentration, so taste your broth first and only add bouillon if it needs more savory depth.
- Fresh Parsley: Totally optional, but it adds a nice brightness right before serving and makes the soup feel a little more finished.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Turkey: Leftover rotisserie chicken works great here if you don't have turkey. The flavor profile is very similar.
- Egg Noodles: Swap for wide pasta, small shells, or even orzo. Just keep an eye on cook time since different pasta shapes behave differently in hot broth.
- Carrots and Celery: You can add diced zucchini, parsnips, or green beans if you want to use up other vegetables.
- Creamy Version: Stir in ½ cup of heavy cream at the very end for a creamy turkey noodle soup. It makes the broth silky and rich.
- Flavor Boost: Add a parmesan rind to the broth while it slow cooks. It melts in and adds a subtle savory depth. We do this sometimes in our Lentil Soup With Sausage, and it makes a real difference.
- Equipment: No slow cooker? Make this in a large Dutch oven on the stovetop. Simmer on low for about 45 minutes before adding the turkey and noodles.
How To Make Leftover Turkey Noodle Soup
STEP ONE: Soften the Vegetables
Add the butter, carrots, celery, onion, and smashed garlic cloves directly to the slow cooker.
The butter melts in and coats the vegetables, adding a nice richness to the broth.
STEP TWO: Build the Soup
Pour in the broth and add the bay leaves, thyme, salt, and pepper. Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3 hours.
Toward the end of the cook time, taste the broth and stir in bouillon if it needs more savory depth.
STEP THREE: Add the Turkey and Noodles
Turn the slow cooker to HIGH. Stir in the leftover turkey and egg noodles. Cover and cook for 7 to 10 minutes, checking after 5 minutes.
The noodles are done when just tender - pull them before they get too soft.
STEP FOUR: Finish and Serve
Remove the bay leaves and garlic cloves. Stir in the fresh parsley if using. Taste and adjust salt and pepper.
If the noodles soaked up too much broth, add ½ to 1 cup of warm broth to loosen it back up. Serve hot.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use a mix of light and dark turkey meat. The combination gives the soup better texture and more depth.
✔️ DO Add egg noodles at the very end and watch them closely.
❌ DO NOT Add the turkey too early. It's already fully cooked and just needs to be warmed through. Long slow cooking will dry it out.
❌ DO NOT Substitute pan drippings for broth. Pan drippings are much more concentrated and far saltier.
Storage
If the turkey was made the same day, store leftover turkey soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the egg noodles will continue to absorb broth as the soup sits. To freeze, leave the noodles out and freeze the broth, turkey, and vegetables separately, then cook fresh noodles when you're ready to serve.
Reheat on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each one.
Leftover Turkey Noodle Soup Recipe FAQs
Turkey noodle soup is a classic, but you have a lot of options. Leftover turkey works well in turkey and rice soup, turkey minestrone, creamy turkey and vegetable soup, and even a turkey version of chicken tortilla soup. The key is that the turkey is already cooked, so it just needs to be added near the end to heat through.
Yes, chicken broth is a perfectly good substitute and is what most people reach for when they don't have homemade turkey broth. The flavor is very similar. For extra depth, consider adding a teaspoon of chicken bouillon base and a bay leaf or two to bring the broth closer to that slow-simmered turkey flavor.
The key is to add egg noodles at the very end of the cooking time, not at the beginning. Turn the slow cooker to HIGH, stir the noodles in, and start checking them after 5 minutes. Pull them when they're just tender. If you're planning to have leftovers, cook the noodles separately and add them to individual bowls so they don't absorb all the broth overnight.
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📖 Recipe
Slow Cooker Leftover Turkey Noodle Soup
Equipment
- 7-quart slow cooke
- Large skillet
- Cutting board
- Chef's Knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon unsalted butter
- 3 medium carrots sliced
- 2 celery ribs sliced
- 1 medium onion diced
- 3 garlic cloves smashed
- 8 cups turkey broth or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon chicken bouillon base optional, to taste
- 3 cups shredded or chopped leftover cooked turkey
- 2 cups medium egg noodles
- 2 tablespoons chopped fresh parsley optional
Instructions
- Add the butter, carrots, celery, onion, and smashed garlic cloves directly to the slow cooker. Cover and cook until the vegetables are softened and fragrant.
- Pour in the turkey or chicken broth. Add the bay leaves, thyme, kosher salt, and black pepper.
- Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours, until the vegetables are tender and the broth has developed plenty of flavor.
- Taste the broth toward the end of the cooking time. If it needs more savory depth, stir in 1 teaspoon chicken bouillon base.
- Once the vegetables are tender, turn the slow cooker to HIGH. Stir in the leftover turkey and egg noodles. Cover and cook until the noodles are just tender and the turkey is heated through, about 7-10 minutes.
- Begin checking the noodles after about 5 minutes. Egg noodles cook quickly and will continue absorbing broth as they sit, so avoid cooking them until they're overly soft.
- Remove and discard the bay leaves and smashed garlic cloves. Stir in the fresh parsley, if using. Taste and adjust the salt and black pepper as needed.
- If the noodles have absorbed more liquid than you'd like, stir in ½-1 cup warm turkey or chicken broth until the soup reaches your preferred consistency. Serve hot.
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Notes
- Add the butter, carrots, celery, onion, and smashed garlic directly to the slow cooker at the start.
- Stir in the egg noodles during the last 7 to 10 minutes only - they cook fast and will keep absorbing liquid as the soup sits.
- Check the noodles at the 5-minute mark so they stay just tender and do not overcook.
- If the soup thickens too much after sitting, stir in a splash of warm broth to loosen it back up.
Jami Powell says
A delicious way to stretch your Thanksgiving leftovers!