“物尽其用” (make full use of everything) is something I grew up hearing in Chinese households. And truly, nothing embodies that philosophy better than this No Waste Turkey Noodle Soup.

Roast turkey is a dish ever present on our Thanksgiving table, a symbol of a life made in the US. Though the traditional turkey has never been a family favorite, the day-after turkey noodle soup is. I remember my dad turning the leftover carcass into the simplest, richest broth. As a kid, I’d help pick the meat off the bones, handing over a bowl of scraps while he moved effortlessly through the kitchen, transforming “meh” leftovers into something cozy and slurpable.

This year, I made the turkey myself. And of course, I saved every bit so I could make this soup. Once the breast meat was shaved off for turkey bao, everything else went straight into the pot: the bones, the drippings, the leftover gravy, even the stray bacon slices (if any survived). No careful prep, no knife work. Just toss it all in, simmer for an hour, flip the carcass, and let time do the work.

The result? Ultra-tender shredded turkey, a deeply savory broth, and the kind of soup that makes you believe in leftovers. Finish with noodles, veggies, fish sauce (don’t skip it!), and a swirl of cream for the perfect post-Thanksgiving bowl.

❤️ Why You’ll Love This Recipe

Uses the entire turkey! True no-waste cooking.
Comforting, nostalgic, and rich in flavor
Minimal chopping; the broth builds itself
A full meal in one pot
Flexible with any vegetables or noodles you have on hand
Freezer-friendly and perfect for the cold-weather slump
Converts “not a turkey soup person” people (my husband is proof!)

No Waste Turkey Noodle Soup

🧰 Equipment Needed

Large stockpot or Dutch oven
Tongs + ladle
Cutting board + knife
Strainer or slotted spoon
Measuring cups
Soup bowls for serving

💡 Tips & Tricks

Flip the carcass halfway. Both sides need time submerged for maximum flavor.
Don’t skip the fish sauce! It’s the key to deep, savory umami.
If you have leftover stuffing aromatics (garlic, shallot, herbs), toss them in too.
Add noodles at the end so they don’t overcook and get mushy.
Skim the fat if you like a cleaner broth, or leave it for richness.
Freeze the broth separately and add noodles fresh each time for the best texture.
Optional: Add a splash of cream to the whole pot for a milkier broth.

No Waste Turkey Noodle Soup

Serves: 8
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

🥣 Ingredients

1 leftover turkey carcass
Any leftover gravy (optional)
Any leftover bacon (optional)
Garlic used to stuff the turkey
Shallot used to stuff the turkey
2 carrots, chopped
5 celery stalks, chopped
1.5 lbs napa cabbage, shredded
¼ cup fish sauce
¼ tsp black pepper
1 (10 oz) bag egg noodles (or any pasta you like)
Heavy cream, for serving
Chili flakes, for serving

🔪 Instructions

Build the broth:
Place the leftover turkey carcass in a large pot and cover halfway with water.
Add leftover gravy, bacon, garlic, and shallot. Bring to a boil, then lower to a simmer.
Simmer for 1 hour, flipping the carcass halfway through.
Shred the turkey:
Remove the carcass from the pot. Use tongs or a fork to pull off any remaining meat.
Return all shredded turkey to the pot and discard the bones.
Add the vegetables:
Add chopped carrots, celery, and napa cabbage. Bring back to a boil.
Add noodles:
Add egg noodles and cook according to package instructions.
Season:
When noodles are al dente, stir in fish sauce and black pepper.
Serve:
Ladle hot soup into bowls. Serve with a splash of heavy cream and chili flakes.

🔁 Substitutions

Fish sauce: Soy sauce + a pinch of sugar, or miso paste, though nothing fully replaces fish sauce’s depth.
Egg noodles: Spaghetti, udon, rice noodles, macaroni, or instant ramen.
Napa cabbage: Savoy cabbage, green or white cabbage..
Turkey: Works with leftover chicken, cornish hens, or rotisserie chicken bones.
Bacon: Use ham or diced spam.