Quick Turkey Noodle Soup

by Erin

Use leftover Thanksgiving turkey and gravy to make this quick and easy turkey noodle soup!

 Quick Turkey Noodle Soup

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Last Sunday I showed you how to cook a Thanksgiving meal for two with a little bit leftover to enjoy another day. Today I sharing a fun way to utilize Thanksgiving leftovers, inspired by my grandmother and her ability to make soup out of anything.

When I first decided to make a noodle soup with leftover turkey, I realized that gravy is literally reduced stock (assuming you cook down the turkey juices to make gravy) and therefore could be reconstituted in this soup. Take a moment to bask in my glorious realization.

Of course you could use premade stock or a store-bought stock concentrate but if you have gravy you may as well use it! After how delicious my gravy turned out, I couldn’t see how it could possibly be a bad idea.

Sure enough this soup turned out excellent and was a great way to repurpose Thanksgiving leftovers. Looking for a vegan alternative? I also made a chickpea noodle soup with homemade vegetable broth made from veggie scraps!

One year ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Two years ago: Pecan Chocolate Chip Gooey Butter Cake

Three years ago: Matzo Ball Soup


Yield: 2 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 cups water *
  • 1 Tbsp leftover gravy (or chicken stock concentrate) *
  • 1/2 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • Salt and pepper
  • 2 oz. whole wheat egg noodles
  • 3/4 cup cooked, shredded leftover turkey (or chicken)
  • 1/2 Tbsp fresh chopped parsley

* Can substitute with prepared chicken stock or broth


  1. Combine water and gravy in a microwave-safe bowl. Microwave for 2 minutes and stir until dissolved.
  2. Heat a small saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3 minutes or until tender.
  3. Add hot stock mixture and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
  4. Stir in turkey and cook 1 minute or until thoroughly heated. Stir in parsley and serve.
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Source: Adapted from The New Way to Cook Light.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Quick Chickpea Noodle Soup February 18, 2021 - 9:15 am

[…] a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic […]

Kayle (The Cooking Actress) December 1, 2013 - 3:17 pm

mmmmmm I wish I had leftover turkey so I could make this right now!

Lucy @ Lucyeats December 1, 2013 - 1:52 pm

Great way to use leftovers, Erin. I like how clear the soup is too :)


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