Turkey Noodle Soup
Turkey Noodle Soup is a warm, comforting soup full of flavorful broth made up of simple ingredients. This simple turkey soup recipe is one of our favorite ways to use up leftover Thanksgiving turkey. Make a large soup pot for a comforting meal the whole family will love.
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This easy Turkey Noodle Soup is a great way to warm yourself up on a chilly day. Homemade Turkey Noodle Soup has all the makings of a basic chicken noodle soup, complete with your favorite vegetables like onions, carrots, and celery. However, this is made with tender turkey!
The homemade turkey broth has a slightly different flavor than chicken, and is a really useful recipe after holiday dinners. Strip any remaining turkey off your leftover turkey carcass for a convenient way to use up Thanksgiving leftovers.
Even though this is the perfect way to use up leftovers, you aren’t restricted just to Thanksgiving food! Make this recipe any time of year. Add in some extra parsley, lemon juice, or extra vegetables like peas or green beans.
Why You’ll Love this Recipe:
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.
Ingredients to Make Turkey Noodle Soup:
- olive oil. Used to sauté the vegetables and build flavor. Butter can also be used for richness.
- 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.
- garlic cloves. Fresh garlic adds aromatic flavor, don’t skip it.
- thyme & parsley. Simple herbs that bring freshness. Use fresh herbs if available for brighter flavor.
- 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.
How to Make Turkey Noodle Soup:
- 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.
Recommended Equipment
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.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Winter Salad with Balsamic Vinaigrette
- Parmesan Roasted Brussels Sprouts
- Avocado Tomato Cucumber Salad
- Green Bean Smashed Potatoes
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.
FAQs:
Yes, shredded chicken works perfectly if you don’t have turkey on hand.
Egg noodles are traditional, but rotini, ditalini, or even spaghetti broken into pieces can be used.
Yes, cook everything except the noodles on low for 6–7 hours or high for 3–4 hours. Add noodles in the last 20 minutes.
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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.
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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~260
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 720mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Sugars: 5g
Protein: 22g
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