Turkey Noodle Soup: the perfect way to use your leftovers in under 30 minutes

Turkey noodle soup is an easy way to use up turkey leftovers, and it may just become your new favorite comfort food

Hearty Turkey Noodle Soup
(Image credit: Whole Foods)

A heaping bowl of hot soup is one of the most reliable lunch or dinner options for a comforting and filling meal. While store-bought soups are convenient, they're often loaded down with sodium and preservatives. And let's be honest, there's nothing quite like soup from scratch, though we don't blame you for store-bought broth, because we're using it too. 

Direct your attention to the following hearty turkey noodle recipe. Not only is it great for using up turkey leftovers from your Christmas or Thanksgiving feast (note: you'll want to only store cooked turkey up to four days in the fridge) but it's also simple and easy-to-follow a recipe that works any time of year.

And if you're not dealing with turkey leftovers, turkey, in general, is a great alternative to classic chicken noodle soup, when you want something comforting, but different.  

While you can amp up the recipe with your own broth, this recipe makes use of readily available shelf-stable ingredients like low-sodium chicken broth, egg noodles, and cannellini beans as well as tons of fresh veggies including garlic, onion, spinach, thyme, and carrots. 

Hearty Turkey Noodle Soup Recipe

A special thanks to Whole Foods for supplying us with this recipe.

Serves 4

Time: 25 minutes

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 yellow onion, chopped
  • 2 teaspoons chopped fresh thyme
  • 3 1/2 cups low-sodium chicken broth
  • 2 cups baby spinach
  • 2 cups cubed or shredded turkey or chicken
  • 1 1/2 cup egg noodles
  • 1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
  • 3 carrots, sliced into rounds
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Method:

1. Heat oil in a large pot over medium-high heat. 

2. Add garlic, onion, and thyme; cook until fragrant, about 3 minutes. 

3. Add broth, spinach, turkey, noodles, beans, carrots, salt, and pepper, and stir to combine. 

4. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.

Make it vegetarian: 

Swap the chicken broth for vegetarian broth and the shredded turkey for cubes of tofu. 

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