This turkey noodle soup is chunks of turkey, vegetables and pasta, all simmered together in a homemade broth. The absolute best way to use up leftover turkey after the holidays!
3sprigsfresh thymecan also use 1 teaspoon dried thyme
4clovesgarlicsmashed
1bay leaf
For the turkey soup
2tablespoonsbutter
3/4cuponiondiced
3/4cupcelerysliced
1cupcarrotspeeled and sliced
1 1/2teaspoonsgarlicminced
1 1/4teaspoonsdried Italian seasoning
3 3/4cupsdiced cooked turkey
1teaspoonkosher saltor more to taste
1/2teaspoonpepperor more to taste
8cupsturkey brothhomemade or store bought
8ouncesrotini pastauncooked
2tablespoonsfresh parsley leaveschopped
Instructions
For the turkey broth
Place all of the broth ingredients in a very large pot. Cover with 10 cups of cold water.
Bring to a simmer over medium heat. Turn the heat to medium-low, then cook for 3-4 hours. Skim the surface occasionally.
Pour the broth through a fine sieve into a container.
For the turkey soup
Melt the butter in a large pot over medium heat. Add the onions, carrots and celery and cook for 6-7 minutes or until vegetables start to get soft.
Add the garlic and cook for 30 seconds more.
Place the Italian seasoning, diced turkey and turkey broth in the pot. Add the salt and pepper.
Bring to a simmer. Cook for 10-12 minutes or until vegetables are tender.
Add the pasta. Cook for another 10-12 minutes or until pasta is tender. Taste and add more salt or pepper if needed.
Sprinkle with fresh parsley, then serve immediately.
Video
Notes
No time to make turkey broth? Store bought chicken broth or turkey broth will also work just fine.
Turkey noodle soup will stay fresh in the refrigerator for up to 3 days, or in the freezer for 2 months. If you’re planning to freeze the soup, you may want to omit the noodles, then add them later to the thawed soup when you reheat it.