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Turkey Noodle Soup


Chef notes

I find that in addition to having cooked leftovers after Thanksgiving, I have lots of leftover ingredients, too. This soup makes the most of all the extra ingredients in the fridge as well as leftover turkey.


  • 2 teaspoons olive oil
  • 2 leeks, cleaned and chopped
  • 2 carrots, peeled and chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 3-4 cups leftover cooked turkey, shredded or cubed
  • 2-3 bay leaves
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups chicken broth
  • 6 ounces uncooked egg noodles
  • 1 cup frozen green peas
  • 2 tablespoons chopped fresh parsley leaves



Heat oil in a large stock pot over medium heat. Add leeks, carrots, garlic and celery, and sauté 4 minutes, until soft. Add turkey, bay leaves, thyme, salt and black pepper, and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.


Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.


Remove from heat, discard bay leaves and stir in parsley.