Have a container of cooked turkey left after a holiday dinner? This one-pot turkey noodle soup turns it into a light, cozy meal with tender vegetables and a clear broth. Adding the turkey near the end keeps it from drying out; lemon and dill brighten the finished bowl without making it creamy or heavy.
RECIPE CARD
Leftover Turkey Noodle Soup with Lemon and Dill (One Pot)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery ribs, thinly sliced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium turkey or chicken broth
- 6 ounces dry wide egg noodles
- 3 cups cooked shredded turkey
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prepare the vegetables and cooked turkey: Dice the onion and carrots, thinly slice the celery and mince the garlic. Shred or chop 3 cups of already-cooked turkey into spoon-size pieces;…
- Soften the onion, carrots and celery: Heat 2 tablespoons olive oil in a 5-quart Dutch oven over medium heat. Add the diced onion, carrots and celery. Cook for about 7…
- Add the garlic, thyme and bay leaf: Stir in the minced garlic, 1 teaspoon dried thyme and 1 bay leaf. Cook for about 1 minute, stirring constantly, until the garlic smells…
- Add broth and bring it to a boil: Pour in 8 cups low-sodium turkey or chicken broth. Scrape the bottom of the pot, then raise the heat and bring the broth to…
- Simmer the egg noodles: Add 6 ounces dry wide egg noodles and stir so they do not stick together. Lower the heat enough to maintain a steady simmer…
- Heat the cooked turkey through: Stir in 3 cups cooked shredded turkey. Simmer gently for about 5 to 7 minutes, stirring once or twice, until the turkey is hot…
- Finish with lemon and dill: Remove and discard the bay leaf. Turn off the heat, then stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh dill.…
- Ladle into bowls and serve: Ladle the soup into 6 bowls, dividing the turkey and noodles evenly. Serve while hot. If it thickens as it stands, add a small…
At a glance: Makes 6 bowls. Allow about 15 minutes to prepare and about 30 minutes to cook, for 45 minutes total. Use a 5-quart or larger Dutch oven and turkey that was cooked and refrigerated safely.
Why this soup works
Onion, carrot and celery build a savory base while the noodles cook directly in the broth. The turkey is already cooked, so it only needs a short, thorough reheat at the end. The lemon juice goes in off heat, where its fresh edge stays noticeable, and the dill adds a clean herb finish. If you want a soup for the day after a big meal, this method uses familiar ingredients without requiring a separate turkey stock project.
Ingredients
Ingredients at a glance
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery ribs, thinly sliced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium turkey or chicken broth
- 6 ounces dry wide egg noodles
- 3 cups cooked shredded turkey
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Ingredient notes: Use turkey that is fully cooked, promptly refrigerated and still within its safe storage window. White or dark meat both work; remove skin and bones before measuring. Wide egg noodles give the soup the familiar noodle texture, while low-sodium broth leaves room to season at the end. Fresh dill and fresh lemon juice are added after cooking for a brighter finish. If the turkey was already heavily seasoned, start with less salt.
Equipment and timing
A 5-quart or larger Dutch oven, cutting board, knife, spoon, measuring cups and food thermometer are enough. The 30-minute cook estimate includes roughly 7 minutes for vegetables, 1 minute for aromatics, about 4 minutes to bring the broth up, about 9 minutes for noodles and about 5 to 7 minutes to heat the turkey. Allow a few minutes of variation if your stove or noodle brand differs.
Step-by-step instructions
Step 1: Prepare the vegetables and cooked turkey
Dice the onion and carrots, thinly slice the celery and mince the garlic. Shred or chop 3 cups of already-cooked turkey into spoon-size pieces; keep it refrigerated until you need to add it. Measure the dry egg noodles, broth, thyme, lemon juice and dill. Use a 5-quart or larger Dutch oven for the soup.
Step 2: Soften the onion, carrots and celery
Heat 2 tablespoons olive oil in a 5-quart Dutch oven over medium heat. Add the diced onion, carrots and celery. Cook for about 7 minutes, stirring occasionally, until the onion looks translucent and the carrot edges begin to soften. Keep the vegetables pale rather than browning them.
Step 3: Add the garlic, thyme and bay leaf
Stir in the minced garlic, 1 teaspoon dried thyme and 1 bay leaf. Cook for about 1 minute, stirring constantly, until the garlic smells fragrant. Do not let the garlic darken; it can make the broth bitter.
Step 4: Add broth and bring it to a boil
Pour in 8 cups low-sodium turkey or chicken broth. Scrape the bottom of the pot, then raise the heat and bring the broth to a gentle boil, about 4 minutes. The vegetables should remain visible in a clear golden broth. Keep the bay leaf in the pot for this simmering stage.
Step 5: Simmer the egg noodles
Add 6 ounces dry wide egg noodles and stir so they do not stick together. Lower the heat enough to maintain a steady simmer and cook for about 9 minutes, or until the noodles are just tender according to their package. Check a noodle before the time is up; different brands vary. Leave the turkey out until the noodles are almost done so it does not overcook.
Step 6: Heat the cooked turkey through
Stir in 3 cups cooked shredded turkey. Simmer gently for about 5 to 7 minutes, stirring once or twice, until the turkey is hot throughout and a food thermometer inserted into a thicker piece reaches 165°F (74°C). The soup should be steaming, with tender noodles and carrots, but avoid a hard boil that shreds the noodles.
Step 7: Finish with lemon and dill
Remove and discard the bay leaf. Turn off the heat, then stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh dill. Add up to 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting first because broth and leftover turkey can already be salty. The broth should taste savory and bright, not sharply sour.
Step 8: Ladle into bowls and serve
Ladle the soup into 6 bowls, dividing the turkey and noodles evenly. Serve while hot. If it thickens as it stands, add a small splash of hot broth or water to individual bowls. Refrigerate leftovers promptly in shallow containers, within 2 hours of cooking.
Make-ahead tips
For the best noodle texture, prepare the vegetable-and-broth base through Step 4, cool it promptly and refrigerate it in shallow containers. Keep the cooked turkey chilled separately and the dry noodles in their package. When ready to serve, bring the base back to a boil, cook the noodles, then add the turkey and heat it to 165°F (74°C). This is especially useful if you expect guests at different times; noodles left in hot broth continue to soften.
Storage and reheating
Refrigerate the soup within 2 hours in shallow, covered containers at 40°F (4°C) or colder. Use cooked turkey and dishes made with it within 3 to 4 days of the turkey’s original cooking date; making soup does not restart that clock. Reheat soup to a boil and check turkey pieces reach 165°F (74°C). Noodles absorb broth in the refrigerator, so add a little water or broth when reheating. For a better freezer texture, freeze the broth and turkey without noodles for up to 2 months for quality, then cook fresh noodles when serving. Thaw frozen soup in the refrigerator before reheating.
Common mistakes and fixes
- Mushy noodles: Stop cooking as soon as they are just tender. If making ahead, store noodles separately or add them when reheating the broth.
- Dry turkey: Add it after the noodles are almost cooked and heat only until thoroughly hot.
- Flat broth: Taste before salting; a small measured amount of lemon juice and fresh dill adds brightness.
- Too thick after chilling: Stir in more hot broth or water a little at a time while reheating.
What to serve with it
Crusty bread or a simple green salad makes this a full lunch. If you have enough turkey for another meal, try our leftover turkey pot pie with puff pastry. For a meatless soup on another cold evening, see the mushroom wild rice soup.
Frequently asked questions
Can I use chicken instead of turkey?
Yes. Fully cooked shredded chicken can replace the cooked turkey in the same amount. Heat it thoroughly before serving.
Can I use homemade turkey broth?
Yes, provided it was handled and stored safely. Taste the finished soup before adding salt because homemade and boxed broths vary widely.
Should I cook the noodles separately?
For serving immediately, cooking them in the broth is convenient. For meal prep or freezing, cook or add them separately so they do not absorb too much liquid.
