Turkey Noodle Soup
A warm bowl of turkey noodle soup is one of the easiest, and most comforting, ways to use up leftover roasted turkey after a big meal. Whether you're craving a cozy weeknight dinner or you need a quick plan for the turkey still sitting in your fridge, this soup comes together fast and delivers major flavor with pantry staples you likely already have on hand.
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A Quick Look at the Recipe
✅ Recipe Name: Turkey Noodle Soup
🕒 Ready In: ~40 minutes
👪 Serves: 8
🍽 Calories: ~215 calories (estimated)
🥣 Main Ingredients: Leftover turkey, egg noodles, carrots, celery, onion, broth
📖 Dietary Info: Easy to make gluten-free; uses simple, wholesome ingredients
👌 Difficulty: Easy - one-pot simmer with minimal prep
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This leftover turkey soup is designed to be flexible, approachable, and dependable. Make it with homemade turkey stock or your favorite broth, customize the vegetables, or swap in gluten-free noodles if needed. It's nourishing, freezer-friendly, and built around straightforward steps that never overcomplicate the process.
For a full post-holiday reset, serve this soup with sides like our Winter Salad or pair it with a slice of Gluten-Free Sourdough Bread. If you're looking for more ways to use leftover turkey, try our Leftover Turkey Salad or keep things simple with easy vegetables like Balsamic Brussels Sprouts.
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Why You'll Love this Turkey Noodle Soup:
Perfect for leftovers: A delicious way to use up holiday turkey.
Comfort in a bowl: Warm, cozy, and nourishing, ideal for chilly days.
Wholesome ingredients: Fresh vegetables, herbs, and homemade broth create rich flavor.
Quick and easy: Ready in under 40 minutes with simple steps.
Family favorite: Kid-friendly and filling, especially when served with bread or rolls.
Key Ingredients:
- onion. Adds a savory depth to the broth. Yellow or white onions work best.
- carrots. Bring natural sweetness and color to the soup.
- celery. Provides a mild, earthy flavor and balances the carrots' sweetness.
- chicken broth. Homemade chicken bone broth is best for flavor and nutrition. Store-bought low-sodium broth also works.
- egg noodles. Traditional for noodle soup; cook just until tender so they don't get mushy.
- shredded turkey. Perfect for leftover roasted turkey, but shredded chicken works as a substitute.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Chicken Instead of Turkey: Swap the leftover turkey for shredded or diced chicken if you don't have holiday leftovers on hand. This keeps the recipe quick and still gives you a classic, cozy chicken noodle soup feel.
- Gluten-Free Turkey Noodle Soup: Replace the egg noodles with your favorite gluten-free pasta and be sure to use a certified gluten-free broth. Short-cut GF noodles hold up best during simmering.
- Broth Options: Use homemade turkey broth from your leftover turkey carcass for the richest flavor, or use chicken broth for convenience. Vegetable broth also works if you prefer a lighter soup.
- Add More Vegetables: Stir in peas, green beans, corn, zucchini, or spinach in the last 5-10 minutes of cooking for extra color and nutrients.
- Make It Creamy: Add a splash of heavy cream or half-and-half at the end of cooking for a creamy turkey noodle soup variation.
How to Make Turkey Noodle Soup:
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Stir in garlic, thyme, and parsley, cooking for 1 minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Step 4: Add the egg noodles and cook until tender. Stir in shredded turkey and simmer for another 5 minutes, until heated through.
Recipe Notes & Tips:
- Use homemade broth: Your homemade chicken bone broth gives the soup a rich, nourishing base.
- Cook noodles separately if storing: To avoid soggy noodles, boil them separately and add just before serving if you plan to store leftovers.
- Don't overcook turkey: Add the shredded turkey near the end of cooking to keep it tender.
- Boost flavor: A splash of lemon juice or extra fresh parsley at the end brightens the soup.
- Make it heartier: Add extra vegetables like peas, green beans, or corn.
- Season gradually: Taste and adjust salt and pepper after simmering, especially if using store-bought broth.
- Double batch tip: This soup freezes great if you leave out the noodles, just add fresh noodles when reheating.
How to Store:
Refrigerator: Store cooled soup in an airtight container for up to 4 days. If possible, keep noodles separate and add when reheating.
Freezer: Freeze without noodles for up to 3 months. Add freshly cooked noodles after thawing and reheating for best texture.
Reheating: Warm on the stove over medium heat until hot. Add a splash of homemade chicken broth if the soup has thickened.
Turkey Noodle Soup FAQs:
The best noodles for turkey noodle soup are traditional wide egg noodles because they cook quickly and absorb the broth without falling apart. If you prefer a gluten-free version, choose short-cut gluten-free pasta such as fusilli, rotini, or penne - they hold their shape better during simmering. Avoid very thin noodles, which can become overcooked as the soup rests.
Leftover turkey soup lasts 3-4 days in the refrigerator when stored in an airtight container. If using leftover Thanksgiving turkey, the USDA recommends using the turkey within 3-4 days of cooking, so make the soup within that window as well. The flavor improves as it sits, but the noodles will continue to soften, so add them fresh if you plan to store the soup for more than one day.
The best way to make turkey noodle soup with leftover turkey is to sauté your aromatics (onion, carrots, celery, garlic), add broth, and let it simmer until the vegetables soften. Stir in egg noodles and cook until tender, then fold in shredded leftover turkey during the last few minutes so it stays juicy and doesn't overcook. Using homemade turkey stock made from the leftover turkey carcass will give your soup the richest flavor, but store-bought broth works well for a faster option.
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Turkey Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon parsley
- 8 cups chicken broth
- 2 cups egg noodles
- 2 cups shredded turkey
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in garlic, thyme, and parsley, cooking for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Add the egg noodles and cook until tender, about 8-10 minutes.
- Stir in shredded turkey and simmer for another 5 minutes, until heated through.
- Taste and adjust seasoning before serving. Garnish with extra parsley if desired.
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Nutrition
Notes
- Use homemade broth: Your homemade chicken bone broth gives the soup a rich, nourishing base.
- Cook noodles separately if storing: To avoid soggy noodles, boil them separately and add just before serving if you plan to store leftovers.
- Don't overcook turkey: Add the shredded turkey near the end of cooking to keep it tender.
- Boost flavor: A splash of lemon juice or extra fresh parsley at the end brightens the soup.
- Make it heartier: Add extra vegetables like peas, green beans, or corn.
- Season gradually: Taste and adjust salt and pepper after simmering, especially if using store-bought broth.
- Double batch tip: This soup freezes great if you leave out the noodles, just add fresh noodles when reheating.
The best recipe to make with leftover turkey after the holidays!