Leftover Thanksgiving Turkey Noodle Soup Recipe

Today I’m sharing one of my favorite November recipes: Leftover Thanksgiving Turkey Noodle Soup. Built on homemade turkey bone broth, this soup is warming, nourishing, and a perfect way to keep the comfort of the holiday going without feeling heavy after a big meal.

There are countless ways to use leftover turkey, but for me the classics always win: turkey sandwiches and a simple, fragrant soup. If you can, make a homemade turkey stock from the carcass — it makes the soup profoundly flavorful and comforting. This recipe includes clear instructions for making bone broth from a roasted turkey carcass and then turning that stock into a light, satisfying turkey noodle soup. Note: this works best with roasted turkey. Smoked or fried turkey can have flavors that don’t translate as well to delicate broth-based soups — save those for sandwiches or other recipes.

Ingredients

• For the Broth
• 1 leftover roasted turkey carcass
• 1 yellow onion, halved
• 4 stalks celery, halved
• 2 large carrots, halved
• 2 bay leaves
• 1 sprig fresh rosemary
• 8 sprigs fresh thyme
• 2 teaspoons whole black peppercorns
• 1 tablespoon apple cider vinegar
• 16–18 cups water (enough to cover the carcass in a large pot)
• For the Soup
• 2 tablespoons olive oil
• 1½ cups diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
• 10 cups homemade turkey bone broth (or good quality store-bought if needed)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon dried ground sage
• 4 cups diced, cooked turkey meat
• 3 cups uncooked fusilli pasta (or your favorite short pasta)

Step-by-step

Step 1 — Make the turkey bone broth

Put the turkey carcass in a very large pot. Add the halved onion, celery, carrots, bay leaves, rosemary, thyme, peppercorns, and apple cider vinegar. The vinegar helps draw minerals from the bones and deepens the flavor.

Step 2 — Add water and simmer

Pour in enough water to cover the carcass, about 16–18 cups depending on your pot. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 12–24 hours. The longer it simmers, the richer the broth. Check occasionally and skim any foam or excess fat if desired.

Step 3 — Strain and store the broth

When ready, strain the broth through a fine-mesh sieve into another large pot or heatproof container. Discard bones and solids. Allow the broth to cool completely before storing: refrigerate for up to 7–10 days or freeze in wide-mouth jars or freezer containers for about three months. Leave space at the top of jars for expansion if freezing.

Step 4 — Sauté the vegetables

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrot, celery, garlic, salt, and pepper. Cook, stirring occasionally, until vegetables are softened but not browned, about 5–7 minutes. This builds the base flavor for the soup.

Step 5 — Add broth, herbs, and turkey

Pour in 10 cups of the prepared turkey bone broth. Stir in fresh thyme leaves and dried sage. Add the diced cooked turkey. Bring the pot to a gentle boil, then reduce heat to a simmer.

Step 6 — Cook the pasta

Add the uncooked fusilli and stir to combine. Cover and simmer until the pasta is al dente, about 8–12 minutes depending on pasta brand and size. Taste and adjust seasoning with salt and pepper as needed.

Step 7 — Serve

Ladle the soup into bowls and serve hot. Fresh parsley or a squeeze of lemon brightens this soup nicely. Serve with crusty bread for a heartier meal, or enjoy as a light, restorative bowl on its own.

Tips, Variations, and Storage

– To prevent the noodles from becoming mushy when reheating or freezing, store cooked pasta separately from the broth. Reheat combined just before serving.

– For a gluten-free option, substitute brown rice or another gluten-free pasta—cook times may vary. If you’re reducing sodium, prepare the broth unsalted and add salt to taste at the end.

– Add extra vegetables like peas or chopped kale in the last few minutes of cooking for more color and nutrients.

– If you want a clearer broth, chill it after straining and skim any solidified fat from the surface before making the soup.

Frequently Asked Questions

Nutrition & Details

Servings: 8 | Calories (per serving, approximate): 252 kcal | Protein: 22 g | Carbohydrates: 28 g | Fat: 6 g

Nutrition estimates are approximate and will vary depending on ingredients and portion sizes.

Author

Recipe adapted from Alex Snodgrass. Yield: about 8 servings.