Turkey leftovers are great, but it’s easy to run out of ideas on how to use them, so what about a delicious turkey and vegetable soup?

Can you believe that November is here? I’m having a hard time accepting it myself! Before we know it Thanksgiving will be here, along with copious amounts of delicious food and my most favorite thing – leftovers!

Leftover Turkey Noodle Soup

What to Do with Turkey Leftovers

Navigating the post-Thanksgiving leftover situation can be an adventure of its own! Instead of reheating the same dishes, let’s infuse some playful creativity into those turkey remnants. From crafting a taco fiesta with vibrant spices to simmering a warm and comforting turkey and veggie soup, we’re on a mission to make every bite after Thanksgiving as exciting as the main feast. Say goodbye to the mundane reheating routine and join me in adding a dash of fun to your post-holiday meals!

Leftover Turkey Noodle Soup

Turkey salad sandwiches are our first instinct, but what about a delicious soup? We think you’re going to love this one!

Ever find yourself with a mountain of leftover turkey after the holiday feasts? Fear not, because here’s why Leftover Turkey Noodle Soup is the unsung hero of post-Thanksgiving and Christmas culinary adventures! Imagine a bubbling pot of warm goodness filled with tender shreds of leftover turkey, hearty noodles, and an aromatic broth—it’s like a cozy blanket for your taste buds. This playful and simple idea not only breathes new life into your holiday remnants but also transforms them into a comforting bowl of joy. So, let’s turn those leftovers into a slurp-worthy celebration, making the holiday spirit linger a bit longer with every delicious spoonful!

Leftover Turkey Noodle Soup

Ingredients for Leftover Thanksgiving Turkey Noodle Soup

Wide Ribbon Egg Noodles: These broad and silky noodles add a comforting and substantial texture to the soup, making every spoonful a delightful slurp.

Onion: Sweet and savory, the onion lends its flavorful touch, bringing a rich and aromatic base to the soup.

Celery: Crisp and fresh, celery provides a satisfying crunch, adding a layer of brightness to the overall dish.

Carrots: Vibrant and sweet, carrots contribute a pop of color and natural sweetness, enhancing the visual appeal and taste of the soup.

Garlic: Pungent and aromatic, garlic infuses a bold and savory note, elevating the flavor profile and giving the soup a cozy, homey aroma.

Olive Oil: Smooth and golden, olive oil provides a silky richness, coating each ingredient with a touch of savory goodness.

Chicken Broth: Warm and savory, chicken broth forms the heart of the soup, creating a comforting and flavorful base that ties all the ingredients together.

Leftover Turkey: Tender and succulent, leftover turkey adds a hearty and familiar taste, transforming the soup into a delicious way to repurpose holiday remnants.

Fresh Dill: Fragrant and herbaceous, fresh dill adds a burst of freshness, bringing a lively and zesty dimension to the overall flavor profile of the soup.

Equipment Needed for Leftover Thanksgiving Turkey Noodle Soup

Get and Print the Recipe

Leftover Turkey Noodle Soup

Our comforting Leftover Turkey Noodle Soup is a blend of egg noodles, vegetables, tender turkey, and fresh dill—ideal for holiday leftovers!


  • 4 ounces wide ribbon egg noodles
  • 1 small onion diced
  • 4 celery sticks diced
  • 4 carrots peeled and diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 6 cups low-sodium chicken broth
  • 3 cups chopped leftover turkey
  • 2 tablespoons chopped fresh dill


  • Cook noodles according to package directions. Drain and set aside.
  • Cook onion and garlic in a large Dutch oven over medium-high heat 3 to 5 minutes or until onion is tender. Add celery and carrots and cook 5 minutes more or until crisp tender, stirring occasionally. Add broth and bring to a boil. Reduce heat and add chicken and noodles. Cook 8 to 10 minutes, stirring occasionally. Add fresh dill, stirring well. Cook 5 minutes more and serve.
  • Testing note: you can add 21/2 cups of fresh kale or baby spinach if you wish.
  • I used no yolk noodles.