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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!
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!
Ingredients
- 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
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
- 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.
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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Thanks for this Simple recipe – Delicious and satisfying. I cook my turkey/chicken bones for 20+ hours to make a rich bone broth. I loved putting the uncooked noodles not long before serving. Everyone loved it! (the broth was still very clear)
Hi Tammy, that’s so great! Thank you so much for the comment and I’m glad the soup was a hit. This is one of my favorites. Thanks again! -Meggan
Thank you Meggan and happy holidays.This was fantastic for my first try at Turkey Soup!!
You’re so welcome, Kaye! Happy holidays to you as well! I’m so glad you loved this soup. Take care! – Meggan
This was simple and yummy. I mixed the original “carcass broth” I had saved from boiling down the turkey, with several cups of chicken broth and 2 cups of water. Also used some breast meat, but mostly carcass meat that had boiled off the bone last week. It was DELICIOUS! Thought I was too sick of turkey, but this was a big hit a few days later. Freezing half – if it’s not gone in a day!
So glad you loved it, Mary! – Meggan
There is nothing wrong with this recipe. It is just turkey noodle soup like it’s supposed to be.
Thank you, Simon! I appreciate your comment! – Meggan
Family loved the flavor. I will make it again but will add more vegetables the next time.
Hi Steph, glad your family loved it! – Meggan
This was great! I added some lemon at the end when I put in the noodles because I love that extra acidity.
Sounds delicious, Tyler! Same here! Take care! – Meggan
Very good and very easy! Would highly recommend!
This was good but a bit under-seasoned for our taste. I added a bit of cumin, Knorr’s bouillon, and a whiskey barrel black pepper. Great use for Thanksgiving leftovers!
Hi 3boymom, sorry about that! Glad you were able to adjust it to your liking! – Meggan
So good! Made with homemade turkey stock and leftover turkey from Thanksgiving – so much flavor and the kids ate it up! Just added oyster crackers.
Sounds delicious, Susan! So glad it was a hit with the kids! – Meggan
Don’t adding the noodles in soup to cook cloud the broth. I like clear soup and I always wonder about that
Better to add when ready to eat???
Hi Joan, you can always cook the noodles on the side, drain, and add to your soup. I love that clear soup sparks joy for you! – Meggan