Turkey Noodle Soup
This turkey noodle soup recipe turns leftover turkey 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 280kcalCarbohydrates: 26gProtein: 24gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 780mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 60IUVitamin C: 10mgCalcium: 4mgIron: 10mg
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