Print

Martha Stewart-Inspired Leftover Turkey Soup

Close-up of Martha Stewart-Inspired Leftover Turkey Soup showing its texture
Print Recipe

This comforting soup turns leftover turkey into a rich, savory bowl with tender vegetables, herbs, and egg noodles. The broth is deepened with a touch of tomato paste and finished with a squeeze of lemon for brightness. Inspired by Martha Stewart’s classic American home cooking, it is the perfect way to use up holiday leftovers.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, finely chopped
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds
  • 3 medium celery stalks, sliced 1/4-inch thick
  • 3 garlic cloves, minced
  • 2 tablespoons (30g) tomato paste
  • 8 cups (1.9L) low-sodium chicken broth
  • 4 cups (about 600g) shredded cooked turkey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 6 ounces (170g) wide egg noodles
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (15g) chopped fresh parsley

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6 to 8 minutes. Do not let the vegetables brown; reduce the heat if they start to color.
  2. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute, until the paste darkens slightly and smells sweet. Stirring constantly prevents the garlic from burning, which would make the soup bitter.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the shredded turkey, kosher salt, black pepper, thyme, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15 minutes to blend the flavors.
  4. Stir in the egg noodles and simmer, uncovered, until the noodles are tender but still firm to the bite, about 6 to 8 minutes. Stir occasionally to keep the noodles from sticking together.
  5. Reduce the heat to low and stir in the heavy cream and lemon juice. Taste and adjust the seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
  6. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb liquid as it sits, so you may need to add a splash of broth when reheating. To freeze, cool the soup completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, about 10 minutes, or in the microwave on high in 1-minute intervals, stirring between each. For make-ahead, the soup base without the noodles and cream can be made up to 3 days ahead and refrigerated; cook the noodles and add the cream just before serving.

Nutrition

Keywords: leftover turkey soup, turkey noodle soup, Martha Stewart inspired soup, leftover turkey recipes, homemade turkey broth, easy turkey soup, comfort food soup, egg noodle soup, Thanksgiving leftover soup, stovetop soup

Find it online: https://marthadishes.com/martha-stewart-leftover-turkey-soup-recipe/