Leftover Turkey Noodle Soup

My favorite way to use leftover turkey is to make a delicious pot of turkey noodle soup. It’s also an excellent way to clean out your refrigerator!
PREP TIME:10minutes 
TOTAL TIME:10minutes 
YIELD: 4 servings
COURSE: Dinner, Soup
CUISINE: American


  • 6 cups homemade turkey stock (or low-sodium canned)
  • 1 bay leaf
  • 1 cup diced carrot
  • 3/4 cup chopped onion
  • 3/4 cup diced celery
  • 2 garlic cloves (minced)
  • salt to taste
  • freshly ground black pepper
  • 1/4 cup chopped parsley
  • 3 oz uncooked egg noodles (I used no yolk)
  • 2 cups leftover shredded turkey (about 8 ounces)


  • Fill a large saucepan with homemade turkey stock (or canned).
  • Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft.
  • Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.
  • Discard bay leaf and serve.


Serving: 13/4 cupsCalories: 131kcalCarbohydrates: 25.5gProtein: 5gFat: 0.5gSodium: 57mgFiber: 4.5gSugar: 2.5g
– W-W Points: 3

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