Got a fridge full of leftover turkey and no idea what to do with it? This turkey noodle soup recipe turns that extra meat into a warm, savory bowl the whole family will fight over.
It’s built on a simple base of sauteed carrots, celery, and onion, a rich broth, tender egg noodles, and shredded turkey that soaks up all the flavor as it simmers.
This is the kind of soup that tastes like it took all day, but it comes together in well under an hour.
Once you know the method, you’ll want to make it every time you roast a turkey.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you’re working through a mountain of holiday leftovers, this soup is a great partner to my Leftover Turkey Pot Pie, since both use up shredded turkey without tasting like a repeat of yesterday’s dinner.
Why You’ll Love This Turkey Noodle Soup Recipe
This soup is proof that a handful of pantry staples can turn into something genuinely comforting.
It’s the kind of recipe you’ll want on repeat all winter long, not just after Thanksgiving.
It also happens to be one of the easiest ways to stretch leftover turkey into a second, totally different meal.
- Ready in under an hour, start to finish
- Uses up leftover turkey and vegetable scraps
- One pot, minimal cleanup
- Freezer friendly when you hold back the noodles
- Easy to customize with whatever vegetables you have on hand
Another great option for using up extra turkey: my Creamy Turkey Soup, which takes a richer, more chowder-like approach.
Ingredients
Most of what you need for this turkey noodle soup recipe is probably already in your kitchen.
The only ingredient worth seeking out is a good turkey base if you want extra depth of flavor.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups turkey or chicken broth
- 1 tablespoon Better Than Bouillon Turkey Base (optional, for extra flavor)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 6 ounces wide egg noodles
- 2 to 3 cups shredded cooked turkey
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
Read Also: Chicken Noodle Soup Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make this soup, but a heavy pot makes a real difference in how evenly everything cooks.
- Dutch oven or large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Meat shredding claws (or two forks)
- Ladle
- Measuring cups and spoons
A sturdy Dutch oven is also exactly what I reach for when I make my Chicken And Wild Rice Soup Recipe, since it holds heat evenly for slow simmering.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
None of them are required, but each one makes the process a little easier or the final bowl a little better.
1. Enameled Cast Iron Dutch Oven
A heavy enameled pot distributes heat evenly, so your vegetables soften without scorching on one side.
It also holds a steady simmer for the broth, which is exactly what this soup needs.
Mine gets used at least once a week and still looks brand new.
2. Better Than Bouillon Roasted Turkey Base
If your homemade turkey stock ran out or you’re working with plain chicken broth, a spoonful of this concentrated base brings back that deep, roasted turkey flavor.
It keeps in the fridge for months, so it’s worth having on hand well past Thanksgiving.
3. Bear Claw Meat Shredders
Shredding a whole turkey breast with two forks works, but it takes forever and your wrists will thank you for switching.
These claws tear through warm turkey in seconds and make quick work of a big batch.
4. Amish Style Wide Egg Noodles
Thicker, homestyle egg noodles hold up better in broth than thin supermarket noodles, staying pleasantly chewy instead of turning mushy.
They give the soup that old fashioned, made from scratch texture without any extra work.
You might also enjoy: Beef Noodle Soup Recipe
Step-by-Step Instructions: How to Make Turkey Noodle Soup
1. Saute the Vegetables
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery.
- Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
2. Build the Broth
- Pour in the turkey or chicken broth, scraping up any browned bits from the bottom of the pot with your spoon.
- Stir in the Better Than Bouillon Turkey Base, if using, until it dissolves fully.
- Add the bay leaves, dried thyme, and a generous pinch of salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
3. Simmer the Vegetables
- Let the soup simmer uncovered for 10 to 12 minutes, or until the carrots and celery are fork tender but not mushy.
- Taste the broth at this point and adjust the salt and pepper if needed.
4. Cook the Noodles
- Add the wide egg noodles directly to the simmering broth.
- Stir gently so they don’t clump together or stick to the bottom of the pot.
- Cook for 6 to 8 minutes, or according to the package instructions, until the noodles are tender but still hold their shape.
5. Add the Turkey
- Stir in the shredded cooked turkey once the noodles are almost done.
- Simmer for another 2 to 3 minutes, just until the turkey is heated through.
- Avoid boiling the soup hard at this stage, since it can make the turkey tough and stringy.
6. Finish and Serve
- Remove the pot from the heat and discard the bay leaves.
- Stir in the chopped fresh parsley and the lemon juice, if using, for a little brightness.
- Taste one more time and adjust the seasoning before ladling the soup into bowls.
This step-by-step method is very similar to the one I use for my Chicken And Rice Soup Recipe.
Tips for The Best Turkey Noodle Soup
A few small adjustments can take this soup from good to genuinely memorable.
Here’s what makes the biggest difference in my kitchen.
- Use homemade turkey stock from the carcass if you have time, since it adds far more flavor than store-bought broth
- Don’t overcook the noodles, since they keep softening even after you turn off the heat
- Add the turkey near the end so it stays tender instead of turning rubbery
- Cook noodles separately if you’re planning to freeze leftovers, then add them fresh when reheating
- A splash of lemon juice at the end wakes up the whole pot of soup
If you love building soups from scratch bones, my Instant Pot Chicken And Dumplings uses a similar approach to getting a deeply flavored broth quickly.
Serving Suggestions
This soup is filling enough to stand on its own, but a few simple sides round out the meal nicely.
Crusty bread is pretty much mandatory in my house.
- Warm crusty bread or dinner rolls for dipping
- A simple green salad with vinaigrette
- Grilled cheese sandwiches for dunking
- A sprinkle of extra parsley and cracked black pepper on top
- Crackers or oyster crackers for crunch
For another cozy pairing, try serving it alongside my Turkey Meatballs for a heartier spread.
Variations of Turkey Noodle Soup
Once you’ve made the base recipe a few times, it’s easy to switch things up depending on what you’re craving or what’s in the fridge.
Here are some of my favorite twists.
- Swap egg noodles for rice, orzo, or small pasta shapes
- Add a handful of frozen peas or corn for extra color and sweetness
- Stir in a splash of cream for a richer, chowder-like texture
- Use fresh ginger and soy sauce for an Asian-inspired twist, similar to my Asian Beef Noodle Soup Recipe
- Add a pinch of red pepper flakes if you like a little heat
- Toss in fresh spinach or kale during the last few minutes of cooking
Storage and Reheating
This soup keeps well, but the noodles do soften over time as they sit in the broth. A little planning goes a long way here.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 3 months, ideally without the noodles
- Reheat gently on the stovetop over medium-low heat, stirring occasionally
- Add a splash of extra broth or water when reheating, since the noodles absorb liquid as they sit
- Thaw frozen soup overnight in the refrigerator before reheating
Read Also: Crockpot Chicken Noodle Soup
Nutritional Facts
These values are estimated per serving and will vary depending on the exact broth, turkey, and noodle brands you use.
- Calories: approximately 280
- Protein: 24g
- Carbohydrates: 26g
- Fat: 8g
- Fiber: 2g
- Sodium: 780mg
For a lighter twist that still uses noodles, my Wonton Soup Recipe is worth a try.
Health Benefits of Key Ingredients
Beyond being comforting, this soup packs in some genuinely good nutrition.
Turkey and vegetables make a solid combination for a nourishing weeknight meal.
- Turkey is a lean source of protein that supports muscle repair
- Carrots provide beta carotene, which the body converts to vitamin A
- Celery adds fiber and a small dose of vitamin K
- Garlic contains compounds linked to immune support
- Bone based broth can provide collagen and minerals, especially when homemade
- Parsley adds a boost of vitamin C along with its fresh flavor
If you’re focused on getting more vegetables into your soups, my Turkey Chili Recipe is another good option to keep in rotation.
FAQs About Turkey Noodle Soup
1. Can I use raw turkey instead of leftover cooked turkey?
Yes, you can simmer raw turkey pieces directly in the broth until they’re cooked through, then shred them before adding the noodles.
Just add a little extra simmering time, since raw turkey takes longer to cook than reheating already cooked meat.
2. Why are my noodles mushy?
Noodles continue to soak up liquid and soften even after the soup is done cooking, especially if it sits for a while.
To avoid this, cook the noodles separately and add them to individual bowls right before serving, or slightly undercook them in the pot.
3. Can I make this soup in a slow cooker?
Yes, cook the broth, vegetables, and seasonings on low for 6 to 7 hours, then add the noodles and turkey during the last 20 to 30 minutes.
Adding the noodles early can leave them overcooked and falling apart by the time the soup is ready.
4. What can I use instead of egg noodles?
Rice, orzo, small pasta shapes, or even rice noodles all work well as substitutes in this recipe.
Just adjust the cooking time based on whatever you choose, since some cook faster than others.
5. Can I freeze turkey noodle soup?
Yes, but it’s best to freeze the soup without the noodles, since they turn mushy after being frozen and thawed.
Cook a fresh batch of noodles when you’re ready to reheat and stir them in at the end.
Turkey Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 8 cups turkey or chicken broth
- 1 tablespoon Better Than Bouillon Turkey Base optional, for extra flavor
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and black pepper to taste
- 6 ounces wide egg noodles
- 2 to 3 cups shredded cooked turkey
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice optional
Equipment
- Dutch oven or large soup pot Heavy pot for even cooking
- Cutting board
- Chef’s knife
- Wooden spoon
- Meat shredding claws Or two forks
- Ladle
- Measuring cups and spoons
Method
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery; cook 6 to 8 minutes until softened and onion is translucent.
- Add garlic and cook 30 seconds, stirring constantly. Pour in broth, scraping up browned bits, then stir in turkey base, bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered 10 to 12 minutes, until carrots and celery are fork tender but not mushy. Taste and adjust salt and pepper.
- Add egg noodles directly to the simmering broth, stirring gently so they don’t clump. Cook 6 to 8 minutes, or according to package instructions, until tender but still holding their shape.
- Stir in shredded turkey once noodles are almost done. Simmer 2 to 3 minutes, just until turkey is heated through; avoid boiling hard.
- Remove from heat and discard bay leaves. Stir in parsley and lemon juice, if using. Taste once more and adjust seasoning before ladling into bowls.
Nutrition
Notes
- Use homemade turkey stock from the carcass if you have time, since it adds far more flavor than store-bought broth.
- Don’t overcook the noodles, since they keep softening even after you turn off the heat.
- Add the turkey near the end so it stays tender instead of turning rubbery.
- Cook noodles separately if you’re planning to freeze leftovers, then add them fresh when reheating.
- A splash of lemon juice at the end wakes up the whole pot of soup.
- Swap egg noodles for rice, orzo, or small pasta shapes; adjust cooking time accordingly.
- Add a handful of frozen peas or corn for extra color and sweetness.
- Stir in a splash of cream for a richer, chowder-like texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months, ideally without the noodles; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water since the noodles absorb liquid as they sit.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This turkey noodle soup recipe is one of those meals that turns leftovers into something everyone actually looks forward to eating.
It’s warm, simple, and endlessly adaptable to whatever you have in the fridge.
Give it a try the next time you’re staring down a container of leftover turkey, and let me know how it turns out in the comments below.
If you make this soup, I’d love to hear which variation you tried or what sides you paired it with.
Recommended:
- Chicken Soup Recipe
- Tortellini Soup Recipe
- Cuban Chicken Soup Recipe
- Classic Roast Turkey Recipe
- Roasted Turkey Breast Recipe
