Silky Leftover Turkey Soup
Turn your Thanksgiving scraps into a silky, savory reset. This leftover turkey soup uses leftover gravy for a rich, luxurious broth that comes together fast and tastes amazing.
Equipment
- Large Dutch oven
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 medium carrots, diced
- 3 ribs celery, diced
- 4 large garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 12 cups turkey or chicken broth
- 1 pinch Kosher salt
- 1 pinch Black pepper
- 2 cups dried egg noodles
- 3 cups cooked, shredded turkey
- 0.25 cup chopped fresh parsley
- 0.5 cup prepared turkey gravy
Instructions
Build the flavor base
- Set a large Dutch oven or heavy pot over medium heat, then melt the butter until it looks glossy and smells sweet. Add the onion, carrots, and celery, cover, and let them sweat for about 12 minutes, stirring now and then, until the vegetables are softened and fragrant, not browned.
- Stir in the garlic and fresh thyme leaves, and cook for 1 minute. You are looking for that quick burst of aroma, when the garlic smells warm and toasty but still pale.
Simmer the broth and noodles
- Pour in the broth and season with the salt and a few grinds of black pepper. Slide in a Parmesan rind if you have one, bring everything to a boil over medium-high heat, and notice how the steam starts smelling more roasty and savory.
- Stir in the egg noodles, then lower the heat and simmer uncovered for about 10 minutes, stirring occasionally. The noodles should look relaxed and tender, with the broth still flowing freely around them.
Warm the turkey gently and finish silky
- Stir in the shredded turkey and parsley, then keep the heat gentle, just long enough to warm the meat through. The key is to avoid a boil here, you want tender strands, not dry, stringy turkey.
- Take the pot off the heat and pull out the Parmesan rind if used. Stir in the gravy until the broth turns slightly opaque and silky, then add 1 tablespoon of fresh lemon juice or apple cider vinegar to brighten, taste, and adjust seasoning before serving hot.
Notes
Safety Tip: Use the 3 to 4 day rule for cooked turkey stored in the refrigerator. If you cannot use it in that window, freeze it or turn it into soup right away.
Pro Tip: Sweating the mirepoix slowly in butter with the lid on builds sweetness and depth without browning the vegetables.
Flavor Trick: If your store-bought broth tastes weak, a small spoonful of chicken bouillon can add that deep roasted backbone you expect.
Storage Advice: Freeze the broth, vegetables, and turkey base without the noodles. Cook the noodles fresh when reheating to prevent them from becoming mushy and soaking up all your broth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 5gCholesterol: 75mgSodium: 850mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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