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Posted by Aimee39 comments Published: Nov 21, 2021Last Updated: Oct 12, 2023
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Comfort food for the holidays! Use your leftover holiday turkey to make this TurkeyNoodle Soup recipe or substitute shredded chicken any time of the year.
Love easy dinners? This turkey tetrazzini is a great way to use more of that leftover turkey! Or give our delicious Instant Pot Chicken Noodle Soup a try soon.
Tender pieces of turkey swimming in flavorful broth with hearty egg noodles make Turkey Soup a standby favorite way to use up those Thanksgiving leftovers.
Today’s recipe isn’t your ordinary Turkey Noodle Soup!
With garlic and fresh basil, this soup is full of aromatic herb flavor and big chunks of veggies.
Can use leftover turkey or shredded chicken in this versatile soup.
Freezer friendly!
It’s everyone’s favorite leftover turkey meal! Serve this soup with our delicious turkey hand pies for a “soup and sandwich” meal!
Ingredient Notes
Cooked Chopped Turkey – Cut leftover turkey into bite sized pieces or substitute cooked chicken instead! I’ve made this with a rotisserie chicken (shredded) from the grocery store with excellent results too!
Chicken broth – Or substitute vegetable broth if you prefer.
Basil – I use fresh basil or basil that I froze fresh for best flavor.
Egg noodles – I use the wide egg noodles and add (uncooked) to the soup toward the end of cooking. If freezing the soup, do NOT add the noodles.
Recipe FAQs
Can I substitute dried basil or tubed basil?
The basil that comes in tubes will work great in this recipe! I haven’t tried it with dried basil but I imagine the flavor would work just fine too.
How long does turkey soup stay good?
Stored covered in the fridge, this soup will keep for about 3 days.
The answer depends entirely on your preference. I usually use a combination of light and dark meat.
Serving Suggestions
One of the best things about having soup on the menu is that it can double as a light dinner or a side dish for a larger meal. Serve a cup of turkey soup as an accompaniment to a bowl of olive garden salad or sandwich for an easy lunch.
We love eating this for dinner with garlic bread on the side for soaking up all the leftover broth at the bottom of the bowl.
Serve your soup with a basket of fresh Dinner Rolls or Puff Pastry Bread Sticks for a hearty dinner. Or keep it simple and serve with a side of Saltine or oyster crackers to sprinkled on top.
Comfort food for the holidays! Use your leftover turkey for this Noodle Soup recipe or you can also substitute shredded chicken!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 10servings
Ingredients
32ounceschicken broth
10cupswater
2clovesgarlicpressed
2teaspoonschopped basil
4cupscooked and chopped turkey
2teaspoonskosher salt
2cupsliced carrots
1 ½cupssliced celery
½teaspoonblack pepper
1teaspoonpoultry seasoning
12ouncewide egg noodlesuncooked
Instructions
In a large soup pot, heat broth and water over medium high heat.
Once soup gets warm, add in remaining ingredients (except noodles) and heat to near boiling, stirring occasionally. Keep covered, this will take about 20-30 minutes, and vegetables will soften.
Once boiling, add noodles and boil uncovered until noodles are desired consistency, about 10-15 minutes. Serve and enjoy!
Notes
Use our turkey recipe to create a flavorful base.
STORE: store leftover soup in refrigerator for up to 3 days.
However you choose to serve your homemade Turkey Noodle Soup I hope you love it as much as my family does. We look forward to our post-Thanksgiving turkey soup just as much (or possibly even more) than the actual holiday turkey dinner!
You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.
USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.
If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.
For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth.
Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.
It will liquefy again when you heat it up, so don't worry! Gelling simply refers to the way the broth congeals when you cool it in the fridge. Really good bone broth is gelatinous (and jiggly). Your broth is still nutritious, even if it doesn't gel.
When roasting a turkey without water, it will produce its flavorful juices. After cooking, you can extend the turkey's juices with broth or wine, then add it to your gravy for extra flavor.
Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.
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