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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 Turkey Soup
- In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sautรฉ 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-tenderโmaybe 15 minutes or so. Thatโs it!
- If you want noodles, stir them in uncooked. Add extra pasta, if you likeโbut donโt add too many, otherwise theyโll soak up all your broth and youโll 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. Itโs creamy, delicious, and ready in just 40 minutes.
More delicious soups:
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Leftover Turkey Noodle 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 fresh minced thyme or ½ teaspoon dried
- 1 bay leaf
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- fresh minced 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.ย
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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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
The soup was great. I used extra celery, added garlic, riced cauliflower, and used fresh chopped celery. The way I modified it was only 3 carbs per cup with 1/2 cup of egg noodles. Itโs a very healthy, satisfying meal! Thank you for sharing!
You’re so welcome, Layla! Thanks for writing! – Meggan
This soup is amazing and flavorful! I added a bit of chicken bullion and garlic with herbs spice. Soooo good! I’m so glad I found this recipe.
I’m so glad you enjoyed it, Chris! – Meggan
I had to use pasta noodles but it came out great.
Glad you loved it, Kels! – Meggan
This was a great way to use up our leftover turkey and tasted great! We added a bit more carrots and celery and cooked the pasta separately so as not to use up too much liquid from the crockpot. Along with leftover rolls from turkey day we were all set.
I’m so glad you loved it, Jamie! Thanks for writing. Take care! – Meggan
This was delicious, used alot of leftover turkey and was easy as promised. I did add 1/2 c of frozen peas ๐
Yum! Thanks, Susan! – Meggan
I’m making this right now, it smells amazing. I was sick with a terrible cold over the Thanksgiving Holiday, and all I wanted was soup. I’m so happy I’m finally getting my soup. Nice basic ingredients, everything on hand… what’s not to love? Thank you for posting this recipe, it smells like my Grandma’s kitchen in here ๐ฅฐ
I’m so sorry you were sick, Gemma! I’m glad the soup was delicious. I hope you’re feeling better! – Meggan
Wonderful recipe.
I’m so happy you enjoyed the soup, Shannon! – Meggan
Super tasty! I added only half the the amount of noodles and it was still plenty noodley. ๐
So glad you enjoyed it, Sharilee! Take care! – Meggan
Best turkey noodle soup I’ve ever made. Thanks for the great recipe!
You’re so welcome! I’m so happy you loved it! – Meggan
Very good! I used dried oregano substitution so thanks for the handy conversion in the recipe. The only thing I did different is to cook the egg noodles separately and I scoop them in each bowl. Hubs said it was the best; I agree, so this recipe is a keeper!
You’re welcome, Anne! I’m so glad you both enjoyed it! – Meggan