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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!
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Turkey Soup Ingredients
- Broth: You can use either chicken broth or turkey broth in this recipe.
How to Make Homemade Turkey Soup
- In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sauté the vegetables until softened.
- 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!
- 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.
- Cook the noodles for as long as it takes for them to soften, anywhere between 5 to 10 minutes.
- 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.
More delicious soups:
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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!
IngredientsÂ
- 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
InstructionsÂ
- 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
- Broth: You can use either chicken broth or turkey broth in this recipe.
- 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.Â
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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How many does this serve?
Hi Debbie, this soup serves 8. If you would like to adjust this to serve more or less, you can adjust the number of servings in the recipe card above. Enjoy! – Meggan
Leftover turkey is always a must! To make my own broth, I break up the carcass, place it in a large pot; cover with water. Add some garlic some onion-skin and all, tops of celery. Cover and bring to boil. Then simmer for a couple hours. Drain off liquid and toss all other ingredients. Your house will smell heavenly! You’ll appreciate the soup all the more having smelled the broth all day! Be adventurous, make your own egg noodles too! Lori
Super simple and tasty recipe! Used a couple more cups of broth and an additional carrot and celery stalk just to make an additional bowl, but I’m sure this recipe is perfect as is for a normal sized family. Definitely adding it to our repertoire!
Love the simplicity and wholesomeness, I make it weekly in the winter.
WOW WOW WOW, LOVE IT
When cooking this recipe in the slow cooker, do you precook the veggies like in the regular recipe or put them in raw? Thank you! Can’t wait to try this with my leftover turkey!
Hi Sarah, they go in raw! They will cook perfectly in the slow cooker. 🙂 – Meggan
This soup recipe turned out to very nice way to use the leftover turkey. Thank you!
When you say stalk of celery, do you mean the whole stalk or a stick? Thanks!
Hi Millie, great question! Technically it would be a rib of celery, or one of the sticks. But since it’s common for folks to call a rib a stalk, it’s listed that way. But yes, just one of the sticks of celery. – Meggan
This was very easy and very tasty!
Hi Mary, thank you that’s great! I’m glad you loved it! 🙂 – Meggan
Very easy very satisfying dish this time of the year
Thank you so much Frances! Definitely one of my favorites right after Thanksgiving. 🙂 -Meggan