With homemade stock, fresh lemon flavor, and spinach, this Leftover Turkey and Spinach Noodle Soup is a tasty and healthful way to use up leftover turkey or chicken from the holidays! Better still? Thirty minutes is all it takes!
Is there anybody else who enjoys leftover turkey more than the real bird? I’m guilty; come on over here. To be honest, there are times when I cook a turkey just so I can use it in all of our favorite recipes for leftover turkey—like this one, which happens to be our favorite and healthiest—turkey and spinach noodle soup! Brimming with vegetables and the ideal balance of flavors, elevate it to a whole new level with the addition of homemade turkey stock! Turkey noodles are taking over, chicken noodles!
Ingredients Needed
- Leftover Turkey: You could also use leftover chicken in its place!
- Making a beautifully rich stock, similar to our vegetable and chicken stocks, is one of my favorite aspects of cooking a turkey.
- The traditional veggies for noodle soup are carrots and celery, but you may also add peas, maize, or mushrooms.
- The two main ingredients in almost all of our recipes are onions and garlic.
- Orzo, your other favorite noodle, or egg noodles!
- Dried thyme, dried oregano, bay leaves, and celery salt – You may also use fresh oregano and thyme instead of dried. Refer to the recipe’s notes.
- Lemon with lemon zest—what a beautiful pop of brightness! It’s also a breeze when you have a Lemon Zester.
- Pepper, salt, and olive oil
Step-by-Step Instructions
This soup dish is really simple to make.
Step 1: Saute the celery, carrots, onion, and garlic.
Step 2: Add the chicken and stock, then bring to a boil.
Step 3: Add the noodles, cover, and cook. Next, add the lemon and spinach.
You are finished after five minutes! How wonderfully fresh and healthful does it look?
More Recipes You Might Like
- Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
- Homemade Green Bean Casserole
- Southern Mashed Sweet Potato Casserole with Pecan Topping
- Creamy Mushroom Sauce with Bacon and Thyme
- Southern Corn Pudding
Leftover Turkey Spinach Noodle Soup
With homemade stock, fresh lemon flavor, and spinach, this Leftover Turkey and Spinach Noodle Soup is a tasty and healthful way to use up leftover turkey or chicken from the holidays! Better still? Thirty minutes is all it takes!
- 1 tablespoon olive oil
- 1 medium onion (diced about 2 cups)
- 4 cloves garlic (minced)
- 2-3 carrots (diced about 1 1/2 cups)
- 3 stalks celery (diced about 1 cup)
- 4 cups leftover turkey (cubed or chicken)
- 6 cups turkey stock or chicken stock
- 6 oz fresh baby spinach
- 4 oz egg noodles
- 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- fresh ground pepper to taste
- In a big stock pot or Dutch oven, heat the olive oil over medium heat. Add carrots, celery, onions, and garlic. After 3–4 minutes, sauté.
- Stir in the celery salt, oregano, thyme, and salt and pepper. After adding the stock, increase the heat to medium-high and boil it.
- To cook the noodles, add the turkey and noodles, lower the heat, bring to a simmer, cover, and simmer for 10 minutes.
- Mix in the spinach well by adding it along with the lemon zest and juice. Simmer for a further five minutes.
- Present and savor!
Please read blog post in its entirety for more tips + tricks.