Homemade Turkey Soup

Put your leftover turkey to work in this quick and easy Turkey Noodle Soup. It’s simple but delicious and perfect year-round. Also great with chicken!

Turkey Soup Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Broth: You can use either chicken broth or turkey broth in this recipe.

How to Make Homemade Turkey Soup

1. In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sauté the vegetables until softened.
   
2. Then pour in the broth, herbs, and the turkey. Bring the soup to a simmer and cook until the vegetables are fork-tender—maybe 15 minutes or so. That’s it!
   
3. If you want noodles, stir them in uncooked. Add extra pasta, if you like—but don’t add too many, otherwise they’ll soak up all your broth and you’ll be left with mush.
4. Cook the noodles for as long as it takes for them to soften, anywhere between 5 to 10 minutes.
5. Garnish with parsley, adjust the seasoning if needed, then pour into bowls and serve.

Turkey Noodle Soup Recipe Tips & Variations

• Leftovers: Cool completely, then store in the fridge and eat within 4 days.
• Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
• Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, turkey, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.
• Turkey Wild Rice Soup: Another perfect use for your leftover turkey. It’s creamy, delicious, and ready in just 40 minutes.
• Cozy Fall Soups: Whether you’re craving creamy, hearty, or packed-with-vegetables bowls, these seven soups are your ticket to autumn in every bite.

More delicious soups:

• Chicken Noodle Soup
• Sausage and Bean Stew
• White Chicken Chili
• Loaded Baked Potato Soup

Turkey Soup

By Meggan Hill

Put your leftover turkey to work in this quick and easy Turkey Noodle Soup. It's simple but delicious and perfect year-round. Also great with chicken!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 servings (2 cups each)

Course Main Course, Soup

Cuisine American

Calories 222

5 from 463 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 tablespoons olive oil or butter
• ▢ 1 onion peeled and finely chopped
• ▢ 1 carrot peeled and chopped
• ▢ 1 celery rib chopped
• ▢ 8 cups (2 quarts) chicken broth or turkey broth (see note 1)
• ▢ 3 cups cooked turkey chopped or shredded
• ▢ 2 teaspoons minced fresh thyme or ½ teaspoon dried
• ▢ 1 bay leaf
• ▢ 8 ounces wide egg noodles
• ▢ Salt and freshly ground black pepper
• ▢ minced fresh parsley for garnish

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Instructions 

• In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
• Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
• Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Recipe Video

Notes

1. Broth: You can use either chicken broth or turkey broth in this recipe.
2. Leftovers: Cool completely, then store in the fridge and eat within 4 days.
3. Freezer: Freeze for up to 3 months to have on hand for soup emergencies. 

Nutrition

Serving: 2 cupsCalories: 222kcalCarbohydrates: 23gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 64mgSodium: 946mgPotassium: 284mgFiber: 1gSugar: 3gVitamin A: 1339IUVitamin C: 2mgCalcium: 33mgIron: 1mg

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