4.67 from 3 votes
Leftover Turkey Noodle Soup
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Leftover Turkey Noodle Soup - homemade turkey broth from the leftover turkey carcass, loaded with turkey and noodles. Perfect use of that leftover turkey.
Course: Soup
Cuisine: American
Servings: 8
Calories: 126 kcal
Author: Joanna Cismaru
For the Broth
  • 1 turkey carcass leftover from a carved turkey, all meat removed
  • 14 cups water
  • 1 large onion peeled
  • 2 stalks celery washed
  • 3 carrots peeled and cleaned
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
For the Soup
  • 2 to 3 cups turkey meat chopped, white or dark
  • 8 oz dry egg noodles
  • 1 bouillon cube or 2 tbsp Vegeta
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • parsley chopped
  1. In a large soup pot, add turkey carcass, water, onion, celery sticks and carrots. Season with salt and pepper. Cook for about 1 1/2 hours.
  2. Remove carcass and everything else from the soup, using a mesh strainer or a slotted spoon, keep the carrots and put them to the side. All there should be left in the pot should be the broth. Add turkey meat and noodles to the pot. You might need to add a couple more cups of water as some of it may have evaporated. Chop the cooked carrots and add to pot. You can also chop the cooked celery and add to the soup, but I'm not a fan, so I skipped it. Season with salt and pepper and add the bouillon cube or vegeta. Cook for another 8 minutes until noodles are cooked.

  3. Garnish with parsley.
Recipe Notes

This recipe will work for leftover chicken as well.


You can use no salt added broth instead of water for extra flavor.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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