Go Back
Turkey Noodle Soup Recipe
Ash Tyrrell

Turkey Noodle Soup Recipe

I made this turkey noodle soup 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.