I made this Turkey Noodle Soup Recipe the day after Thanksgiving with nothing but leftover turkey, a handful of veggies, and some egg noodles sitting in my pantry, and honestly, it turned out better than I expected. I wasn’t trying to reinvent anything I just wanted something warm, filling, and easy enough to pull together while I was still half-asleep from the holiday.
This soup does exactly that. It tastes like it simmered for hours, but I promise you, it comes together in well under an hour. Once you try it, I think it’ll become your go-to way to use up leftover turkey too.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 2 tablespoons olive oil – helps soften the vegetables without burning them
- 1 tablespoon unsalted butter – adds a little richness to the base
- 1 onion, chopped – the backbone of flavor for almost any soup
- 3 carrots, sliced – adds natural sweetness and color
- 2 celery stalks, sliced – brings a mild, savory crunch
- 3 garlic cloves, minced – fresh garlic beats the jarred stuff every time
- 8 cups turkey or chicken stock – homemade is amazing, but low-sodium store-bought works great too
- 1 bay leaf – infuses the broth with a subtle herby depth
- 1 teaspoon dried thyme (or fresh, if you have it) – pairs perfectly with turkey
- 6 ounces wide egg noodles – the classic noodle for this soup, don’t swap for thin pasta
- 3 cups cooked turkey, shredded or chopped – leftover turkey works best here
- Salt and black pepper, to taste – always season at the end since broth varies in saltiness
- 2 tablespoons fresh parsley, chopped – brightens the whole bowl right before serving
Note: This recipe serves 6 to 8 people, depending on portion size.
Equipment You Need
- Large soup pot or Dutch oven – for sautéing and simmering everything together
- Cutting board and sharp knife – for prepping your vegetables and turkey
- Wooden spoon or ladle – for stirring and serving
- Measuring cups and spoons – to keep your broth-to-noodle ratio right
How to Make Turkey Noodle Soup Recipe?
This part is honestly the easiest piece of the whole process. I like to get all my vegetables chopped before I even turn on the stove, since the soup moves fast once it starts cooking. From here, it’s just a few simple stages: sauté, simmer, add noodles, and finish with turkey.
Step 1: Sauté the Vegetables
Heat the olive oil and butter in your pot over medium-high heat. Once the butter melts, add the onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until everything softens slightly and the onion turns translucent.
Step 2: Add the Garlic
Stir in the minced garlic and cook for just 30 seconds to a minute. I always add garlic after the other vegetables because it burns fast and turns bitter if it hits the pan too early.
Step 3: Pour in the Stock and Seasonings
Add the turkey or chicken stock, bay leaf, and thyme to the pot. Bring everything to a gentle simmer, stirring occasionally so nothing sticks to the bottom of the pot.
Step 4: Cook the Noodles
Add the egg noodles directly into the simmering broth. Let them cook for about 8 to 10 minutes, or according to the package instructions, until they’re tender but not mushy.
Step 5: Stir in the Turkey
Add your shredded or chopped turkey into the pot. Let it warm through for about 3 to 5 minutes on low heat so it doesn’t dry out or toughen.
Step 6: Season and Serve
Remove the bay leaf, then season the soup with salt and pepper to taste. Stir in the fresh parsley right before ladling it into bowls so it stays bright and fresh.
Additional Tips for Making This Recipe Better
I’ve made this soup more times than I can count, and these are the little things that genuinely make a difference for me.
- I always use homemade stock when I have it, since it makes the broth taste so much richer.
- I cook the noodles separately in salted water if I know I’ll have leftovers, because noodles soak up broth and go mushy fast.
- I add the turkey at the very end so it stays tender instead of turning rubbery.
- I taste and adjust the seasoning right before serving, not earlier, since the broth changes as it reduces.
- I like adding a splash of lemon juice at the end it wakes up the whole bowl.
Common Mistakes to Avoid
Over the years, I’ve definitely made a few of these mistakes myself, so I like pointing them out for anyone trying this soup for the first time.
- I used to add the noodles too early and they turned to mush by the time I served the soup.
- I once overcooked the turkey by adding it too soon, and it came out dry and stringy.
- I learned the hard way that skipping fresh garlic for the jarred kind really dulls the flavor.
- I didn’t season at the end the first few times, and the soup tasted flat even though I’d added plenty of salt earlier.
- I stored the whole pot with noodles still in it, and by the next day the broth had thickened way too much.
How to Serve Turkey Noodle Soup?
I love serving this soup piping hot, straight from the pot, with a generous sprinkle of fresh parsley or dill on top for color. A few cracks of black pepper and a wedge of lemon on the side go a long way too. For a heartier meal, I’ll pair it with warm crusty bread or a side salad.
If you’re hosting, ladle it into wide, shallow bowls so the noodles, turkey, and vegetables are visible it makes the presentation feel a lot more special than it actually took to make.
If you’re craving another comforting bowl built the same way, my chicken noodle soup recipe follows a very similar method and is a great one to bookmark for busy weeknights.
Variations
This soup is pretty forgiving, so I’ve played around with it quite a bit depending on what I have on hand.
- Swap egg noodles for small pasta shapes like shells or ditalini for a different texture.
- Use gluten-free noodles if you need this dish to be gluten-free.
- Stir in a splash of heavy cream or half-and-half near the end for a creamy turkey noodle soup.
- Add diced potatoes along with the carrots and celery for a more filling, stew-like soup.
- Toss in a handful of spinach or peas in the last few minutes for extra color and nutrients.
- Use leftover rotisserie chicken instead of turkey if that’s what you have on hand.
Nutritional Information
Here’s a general idea of what you’re getting per serving, though it can vary based on your exact ingredients and portion size.
- Calories: roughly 250 per serving
- Protein: around 20 grams per serving
- Carbohydrates: approximately 25 grams per serving
- Fat: about 8 grams per serving
Make Ahead and Storage
You can prep the vegetables and shred the turkey up to a day in advance, then store them separately in the fridge until you’re ready to cook. This cuts your actual cooking time down significantly on a busy day.
Once cooked, store the soup in an airtight container in the refrigerator for up to 4 days. If you know you’ll have leftovers, I recommend keeping the noodles separate and adding them fresh when reheating, since they continue to absorb broth and soften over time.
To freeze, let the soup (without noodles) cool completely, then transfer it to freezer-safe containers for up to 3 months. Thaw it in the fridge overnight, reheat on the stove, and add freshly cooked noodles just before serving.
Why You’ll Love This Recipe?
This soup checks a lot of boxes for me, especially during the colder months or right after a big holiday meal.
- It’s quick and easy: From start to finish, this comes together in under an hour, which is perfect for busy weeknights or lazy weekends.
- It’s a great way to use leftovers: Instead of letting leftover turkey go to waste, this soup turns it into a completely new, satisfying meal.
- It’s endlessly customizable: Whether you want it creamy, gluten-free, or loaded with extra vegetables, this base recipe adapts easily.
- It’s comforting and familiar: There’s something about a warm bowl of noodle soup that just feels like home, especially during soup season.
- It feeds a crowd: With 6 to 8 servings, it’s easy to stretch for family dinners or to pack up for lunches throughout the week.
FAQs
Can I use raw turkey instead of leftover cooked turkey?
Yes, you can simmer raw turkey pieces directly in the broth with the vegetables until it reaches 165°F, then shred it before adding it back to the soup.
Can I make this soup from a turkey carcass?
Absolutely simmering the carcass with water, onion, carrot, and celery for a few hours makes a deeply flavorful homemade stock for this soup.
What’s the best substitute for egg noodles?
Any small pasta shape works well, such as shells or rotini, though egg noodles give the most classic, old-fashioned turkey noodle soup texture.
Can I make this soup creamy?
Yes, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking for a creamy turkey noodle soup variation.
How long does turkey noodle soup last in the fridge?
It stays fresh for up to 4 days when stored in an airtight container, though I recommend keeping the noodles separate for the best texture.
If you enjoyed this turkey noodle soup, you might also love turning extra turkey into something a little different. My turkey tetrazzini recipe is another comforting way to use up leftovers, with a creamy, baked twist instead of a brothy soup.
Turkey Noodle Soup Recipe
Ingredients
Method
- Heat the olive oil and butter in your pot over medium-high heat. Once the butter melts, add the onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until everything softens slightly and the onion turns translucent.
- Stir in the minced garlic and cook for just 30 seconds to a minute. I always add garlic after the other vegetables because it burns fast and turns bitter if it hits the pan too early.
- Add the turkey or chicken stock, bay leaf, and thyme to the pot. Bring everything to a gentle simmer, stirring occasionally so nothing sticks to the bottom of the pot.
- Add the egg noodles directly into the simmering broth. Let them cook for about 8 to 10 minutes, or according to the package instructions, until they’re tender but not mushy.
- Add your shredded or chopped turkey into the pot. Let it warm through for about 3 to 5 minutes on low heat so it doesn’t dry out or toughen.
- Remove the bay leaf, then season the soup with salt and pepper to taste. Stir in the fresh parsley right before ladling it into bowls so it stays bright and fresh.
Notes
- I always use homemade stock when I have it, since it makes the broth taste so much richer.
- I cook the noodles separately in salted water if I know I’ll have leftovers, because noodles soak up broth and go mushy fast.
- I add the turkey at the very end so it stays tender instead of turning rubbery.
- I taste and adjust the seasoning right before serving, not earlier, since the broth changes as it reduces.
- I like adding a splash of lemon juice at the end — it wakes up the whole bowl.
