Leftover Turkey Noodle Soup (Easy, Cozy, and Budget-Friendly)
Leftover turkey makes a great soup for a quick hot meal.
Equipment
Ingredients
- 2 cups turkey
- 8 cups vegetable broth (or turkey broth made from leftover bones)
- ½ cup celery chopped
- ½ cup carrots chopped
- ½ cup green beans cut
- ½ cup corn canned or fresh
- ¾ cup onion small chopped
- 8 oz egg noodles if using bagged
- salt to taste
- pepper to taste
- parsley fresh or dried to taste
- garlic fresh or jarred minced to taste
Instructions
Preparation
- Gather equipment and ingredients.
Broth (if needed)
- Prepare stock pot with leftover bones from turkey or vegetable scraps
- Add water.
- Cook on medium to high heat for 1 hour.
- Remove from heat and drain using colander.
- Restore liquid to stock pot for turkey soup ingredients.
Prepping Ingredients and Combining
- Chop turkey into small pieces or shred.
- Chop celery.
- Chop carrots.
- Chop small onion.
- Cut green beans into bite sized pieces.
- Drain corn if using canned.
- Add all items into stock pot filled with broth.
Cooking
- Cook on medium heat until vegetables are tender with a slight crunch.
- Stir occasionally.
- In separate pot. Add water and prepare noodles according to cooking instructions on bag.
- Remove and drain noodles.
Seasonings
- Add salt, pepper, garlic, parsley to taste.
Serving and Storing
- Remove from heat. Serve into bowls with bread or a side salad.
- Store leftovers in freezer safe containers. Last for up to 2 days.
Tried this recipe?Let us know how it was!