Easy turkey noodle soup requires just 5 ingredients and 15 minutes! A warm, cheesy, comforting dinner and a great use for leftover Thanksgiving turkey.
It’s mid-week and we are almost to Thanksgiving! Is that freaking you out or making you super excited?
Me, I’m super excited. I’ve got a few days off from my day job as a health and nutrition editor and some fun family time planned. We’re gonna get in some beach time, some boat time, a 5K turkey trot and ALL kinds of good eats. Hello, happy place!
I’ll be around here on the blog but I also plan to kick back a little bit and enjoy some vacation time!
Today, I’ve got recipe 2 of 3 for leftover Thanksgiving turkey week here on Family Food on the Table.
Monday I brought you my creamy turkey artichoke casserole – a warm and comforting dinner that makes a completely different meal from leftover turkey. And if casseroles are your thing, you’ve got to check out this turkey pot pie that’s easy to make and oh so cozy!
Just like this quick + easy turkey noodle soup. This soup is just 5 ingredients and 15 minutes – my kind of easy dinner! Especially after the holiday craziness…
Plus it’s loaded with delicious roasted turkey, plenty of pasta, a good dose of veggies and stretchy mozzarella cheese.
This will cure what ails you!
In fact, I made this earlier in the fall when back-to-school germs finally visited us. It totally hit the spot. All that broth with the turkey and cheese and tender pasta felt so good on my sore throat.
I shared some with my mom, who also was fighting a cold, and it soothed her too.
Notes on making easy turkey noodle soup:
- No leftover thanksgiving turkey? 😢 You can make my easy slow cooker turkey breasts. I season one with salt, pepper, dried thyme and top with a few lemon slices – gives it an herby citrus roasted flavor and works great for this soup.
- You can also substitute rotisserie chicken or leftover roasted chicken if you prefer.
- You can use just peas or substitute another mix of your favorite frozen vegetables. Just be sure they are small and cook quickly or perhaps cook them separately in the microwave before adding them to the soup.
- This soup reheats really well – makes a great lunch!
- It freezes well too – I like to have some on hand for days when one of is sick and needs a warm, comforting noodle soup!
For serving, you can top this soup with extra mozzarella or sprinkle it with some Parmesan cheese.
My husband loves oyster crackers in all kinds of soup, including this one, but it’d be fabulous with any leftover rolls or bread from Thanksgiving too. Or even use your leftover stuffing to make croutons – yum!
I hope you try this easy turkey noodle soup with your leftovers, next time you’re feeling under the weather or any night when you just need a quick and comforting dinner!
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 16 oz. box whole wheat rotini pasta
- 2 cups frozen peas and carrots, thawed
- 3 cups leftover cooked turkey, chopped
- 2 cups shredded mozzarella cheese
- Bring chicken broth and water to a boil in a large pot over high heat.
- Add pasta and stir. Boil for 1 minute less than package instructs for al dente.
- Add peas and carrots and leftover turkey and stir to combine. Cook 1-2 minutes to heat through.
- Stir in shredded mozzarella cheese and stir to combine and let cheese melt.
- Taste and adjust seasoning. (I usually add a little salt, pepper and a squeeze of lemon juice.)
- Serve and enjoy!
You can also substitute rotisserie chicken or leftover roasted chicken if you prefer.
You can use just peas or substitute another mix of your favorite frozen vegetables. Just be sure they are small and cook quickly or perhaps cook them separately in the microwave before adding them to the soup.
This soup reheats really well and freezes well too.
Amount Per Serving: Calories: 437Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 404mgCarbohydrates: 41gFiber: 5gSugar: 4gProtein: 40g