Day After the Holiday Turkey Soup
Transform your holiday leftovers into a comforting bowl of "Day After the Holiday Turkey Soup," a wholesome recipe that makes the most of your cooked turkey and turkey stock. This hearty soup is packed with tender shredded turkey, egg noodles, and nutrient-rich vegetables like carrots, celery, and potatoes, all simmered with fragrant herbs like thyme and rosemary for a flavor-packed broth. Quick to prepare with just 15 minutes of prep time, this one-pot meal is perfect for warming up chilly post-holiday days and makes six generous servings. Garnish with fresh parsley for a burst of brightness, and enjoy a cozy, satisfying way to reduce food waste while savoring the taste of the season! Perfect keywords include "turkey soup," "holiday leftovers recipe," "easy turkey soup recipe," and "comforting soups."
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or chopped)
- 8 cups turkey or chicken stock
- 3 medium carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups egg noodles (or pasta of your choice)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the turkey or chicken stock and stir to combine.
Add the diced potatoes, thyme, rosemary, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes, or until the potatoes are tender.
Stir in the shredded or chopped turkey and let it heat through, about 5 minutes.
Add the egg noodles (or preferred pasta) and cook according to the package directions, typically 8-10 minutes, until the noodles are tender.
Remove the bay leaf from the soup before serving.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley for a burst of color and added flavor.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
