Ingredients
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 3 carrots, sliced into coins
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups turkey or chicken broth
- 1 leftover turkey carcass (optional, for richer broth)
- 3 cups shredded leftover turkey
- 2 bay leaves
- 1 tsp dried thyme
- 8 oz egg noodles
- Kosher salt and black pepper, to taste
- ¼ cup fresh parsley, chopped, for serving
- Juice of ½ lemon (optional)
Instructions
- Boost the broth (optional). If you saved the turkey carcass, simmer it in the broth for 30 minutes, then strain and discard the bones. Short on time or patience? Skip it — the soup is still wonderful.
- Sauté the vegetables. Heat the olive oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery and cook 6–8 minutes until softened. Stir in the garlic and cook 1 minute more until fragrant.
- Add broth and season. Pour in the broth, add the bay leaves and thyme, and bring to a gentle simmer. Cook 15 minutes until the vegetables are fully tender.
- Cook the noodles. Stir in the egg noodles and cook 8–10 minutes until tender. Don't overcook — they'll keep softening in the hot broth.
- Add the turkey and finish. Stir in the shredded leftover turkey and heat through, about 5 minutes. Remove the bay leaves. Season generously with salt and pepper, brighten with a squeeze of lemon juice if you like, and serve topped with fresh parsley.
💡 Leftover soup tips
The carcass is liquid gold — if you have it, use it; the broth will taste like it simmered all day. Freezing? Freeze the soup without the noodles (they go mushy), then add fresh noodles when reheating. Swap the egg noodles for 1 cup of rice or small pasta if that's what you have. A splash of lemon juice at the end wakes up the whole pot — don't skip it.
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Love this recipe?
Save it to your "Thanksgiving Leftovers" board for the day after the big feast.
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