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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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This was really good. Added some dried marjoram.
Yum! I’m so glad you loved it! Take care! – Meggan
My wife and daughter thought it had to be about the best soup they ever ate. I did add 1/2 tea of dried oregano.
Thank you for writing! I’m so they both loved it! – Meggan
So easy, so good!!! Thank you Meggan.
You’re welcome, Dwayne! I’m glad you loved it! – Meggan
Would love to make this . Would i be able to use rice instead of noodles and how do you think i can do the chance ty
Hi Linda, thank you for your question! I would do it one of these two ways, either add uncooked rice in at step 2 with the vegetables, adding a a little more broth to compensate for what the rice will absorb, and simmering until the vegetables and rice are tender, or adding cooked rice into the soup at step 3 instead of the noodles, and simmering until warmed thoroughly. Please write back and let me know how it comes out! – Meggan
Thank you for sharing this delicious and easy recipe. I’ve made the soup twice so far and have saved this recipe to use again and again!
Hi Shelley! You’re so welcome! I’m glad you love it! – Meggan
I had to change this up a bit as I’m gluten free, so I used the closest thing I had on hand in gluten free form. It came out truly amazing! Thank you for a delicious recipe that I’ll make again and again!
You’re so welcome, Stacey! I’m glad you loved it! – Meggan
does the recipe call for 8 oz cooked noodles or uncooked noodles?
Hi Iri, thank you so much for the question, sorry about the confusion. It’s 8 ounces of uncooked egg noodles. Sorry again and I hope you love this soup! – Meggan
I’m making this as I write. Love it just as written. I cook noodles and keep them out of soup till ready to eat. Soup and noodles will last longer in fridge if kept separate. Sometimes making a large batch, it will spoil with noodles added, if not quickly eaten up! 😉
Finally pulled my leftover Turkey out of the freezer to make this. So easy and tasty! I had some leftover heavy cream in the freezer (about 1/2 cup) that I threw in as well. Gave it a nice creamy texture and taste!
Hi Nelda, sounds delicious! Going to try that myself! – Meggan
This is the second recipe I’ve tried from this source. I loved both. I just signed up for the newsletter, can’t wait to try more options.
Thank you for signing up, Joyce! I’m glad you loved the recipes so far, and I hope you love what is to come! Take care! – Meggan