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Jump to Recipe PrintThis 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 Turkey Soup with Egg Noodles Recipe?
- Egg Noodles – use regular or certified gluten free egg noodles (if needed) to give this soup a classic feel. I love using broad egg noodles in my recipes.
- Cooked Turkey: You can use leftover turkey from Thanksgiving or a holiday, or use cooked ground turkey
- Extra virgin olive oil
- Fresh garlic cloves
- Onion
- Carrots
- Celery
- Reduced Sodium Vegetable Stock or Bouillon
- Bay Leaf: I always add bay leaves to every soup I make for a great herby flavor.
- 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.
- Sea salt and black pepper
- Fresh Parsley
How Do I Make This Dairy 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)
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Turkey Noodle Soup Recipe (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 Vegetable Stock
- 3 bay leaves
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1 teaspoon 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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