Kelly JensenThis leftover turkey noodle soup is a fantastic and hearty recipe for leftover turkey and leftover rice- bright, fresh, and dairy free! This soup is loaded with fresh vegetables, noodles, and leftover turkey. A great clean out the fridge recipe!
This Turkey Soup with Noodles Recipe Is:
- Bright
- Fresh
- Simple
- Earthy
- Comforting
- Loaded with Flavor
- Dairy Free
- A great way to transform leftover turkey or rice!
Save that Leftover Turkey for a No-Waste Recipe!
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This leftover turkey soup with gluten free pasta is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing cooked turkey in the compost or garbage, you can repurpose it into a delicious and flavorful soup. I’m all about saving anything I can from my kitchen, and this soup is a great way to avoid letting leftovers go to waste!
What’s In This Gluten Free Turkey Soup with Egg Noodles Recipe?
- Gluten Free Egg Noodles – these amazing gluten free egg noodles give this soup a classic feel. I love using broad egg noodles in my recipes, and these gluten free noodles are so good you won’t believe there’s no wheat!
- Cooked Turkey: You can use leftover turkey from Thanksgiving or a holiday, or use cooked ground turkey
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Onion
- Carrots
- Celery
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Fresh Parsley
One Pot Leftover Turkey Soup Recipes For the Win!
This dairy free turked noodle soup is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
How Do I Make This Gluten Free Free Leftover Turkey Soup Recipe?
- Cook the gluten free egg noodles according to package instructions. Drain, and set aside
- Chop cooked turkey into small bite sized pieces, and set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Pop in the carrots and onion and cook for 3 minutes more.
- Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 45 minutes until vegetables are tender.
- Remove bay leaves from soup pot, and stir in the fresh parsley.
- To serve, dish the noodles in the bowl first, then pour hot soup over rice. Enjoy!
- Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.
Cooking Egg Noodles For Soups
For most of my recipes, I cook the egg noodles separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
Other Easy Recipes With Leftover Turkey that You’ll Love!
Turkey Wrap with Cranberry Sauce Mayo Recipe
Hearty Turkey Bean Soup (Gluten Free, Dairy Free)
Instant Pot Turkey Alfredo (Dairy Free, Gluten Free)
Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)
Turkey Tetrazzini from Thanksgiving Leftovers (Gluten Free, Comfort Food)
Get the Same Ingredients I Use For My Turkey Noodle Soup (Gluten Free) Recipe:
As always, if you make this dairy free and gluten free turkey noodle soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Turkey Noodle Soup Recipe (Gluten Free, Dairy Free)
Ingredients
- 1 12 ounce package egg noodles gluten free
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic
- 2 carrots diced
- 2 stalks celery
- 2 cups cooked turkey
- 8 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- 1 tablespoon herbs de provence
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup fresh parsley chopped
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
- Add the chopped cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes until vegetables are tender.
- Remove bay leaves from soup pot, and stir in the fresh parsley.
- To serve, dish noodles in the bowl first, then pour hot soup over rice. Enjoy!
- Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.
Nutrition
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