When you have leftover turkey after the holidays, there’s no better way to use it than with a warm, hearty bowl of Turkey Noodle Soup. This cozy and nourishing dish transforms your leftovers into a comforting homemade meal everyone will love. Packed with tender turkey, vegetables, and herbs simmered in flavorful broth, it’s the perfect way to bring new life to your Thanksgiving or Christmas extras.
If you’re looking for more delicious leftover turkey ideas, try making a creamy turkey pot pie, a baked turkey tetrazzini, or a fresh turkey salad.
Why You’ll Love This Recipe
This Turkey Noodle Soup is everything you want in a bowl of comfort food — rich flavor, satisfying texture, and wholesome ingredients. The combination of vegetables, herbs, and savory broth creates an aromatic base, while the tender noodles soak up all that goodness. It’s simple to make, family-friendly, and perfect for cozy winter days.
Whether you’re using up leftover roast turkey or making it fresh, this recipe delivers deep, satisfying flavor with minimal effort.
The Science Behind a Perfect Turkey Noodle Soup
Simmering turkey meat in broth naturally releases savory compounds that enhance the soup’s depth of flavor. As the soup cooks, the noodles absorb the seasoned broth while releasing a little starch, slightly thickening the soup for a richer texture. The mix of vegetables adds both nutrients and balance — carrots for sweetness, celery for freshness, and onions for a subtle sharpness.
Cooking the vegetables before adding the liquid helps caramelize their natural sugars, giving the broth a rounder, more developed flavor. Every spoonful feels homemade and heartwarming.
Ingredients You’ll Need
Here’s everything you’ll need to make this delicious Turkey Noodle Soup from scratch:
- Turkey: Use about 3 cups of shredded or diced cooked turkey. Both dark and white meat work beautifully. Leftover roast turkey adds even more flavor, but cooked chicken is a great substitute.
- Vegetables: A classic mirepoix of onion, carrots, and celery forms the foundation of the soup, while minced garlic adds a subtle aromatic touch.
- Broth: Chicken or turkey stock is ideal. Stock made with bones provides a richer taste and silkier texture. Choose unsalted broth so you can control the seasoning.
- Herbs: Thyme, rosemary, and bay leaves infuse the soup with depth and fragrance. Finish with fresh parsley for a burst of color and freshness.
- Pasta: Wide egg noodles are the traditional choice, but you can use any short pasta like rotini, shells, or penne.
- Seasoning: A simple blend of salt, pepper, and herbs balances the flavors perfectly.
(See the full recipe card below for exact measurements.)
Ingredient Substitutions
One of the best parts about this Turkey Noodle Soup is its flexibility. You can easily adjust it to what’s already in your fridge or pantry.
- Meat: Replace turkey with shredded rotisserie chicken or even leftover roast chicken.
- Vegetables: Add variety with mushrooms, zucchini, corn, leeks, or diced potatoes. Toss in spinach or kale at the end for extra greens.
- Herbs & Spices: Experiment with sage, basil, tarragon, or marjoram. A pinch of chili flakes or smoked paprika adds a warm kick.
- Liquid: Homemade stock always tastes best, but store-bought works fine. Add a splash of soy sauce or Worcestershire for extra umami.
- Acid: A squeeze of lemon juice or a touch of apple cider vinegar brightens up the flavor.
- Pasta: Try small shells, ditalini, or farfalle if you don’t have egg noodles.
This soup is an ideal “clean out the fridge” recipe — delicious, practical, and zero waste.
How to Make Turkey Noodle Soup
Step 1: Sauté the Vegetables
Start with a large pot or Dutch oven and heat the olive oil over medium heat. Add the chopped onions first and cook until they turn soft and golden. Stir in the celery and carrots, letting them cook until they begin to caramelize. Add minced garlic and herbs to the pot and cook briefly to release their aromas.
Sautéing first gives the soup a depth of flavor you simply can’t achieve by boiling raw vegetables. Season lightly with salt and pepper as you go.
Step 2: Simmer the Soup
Once the vegetables are fragrant and slightly tender, pour in the broth and add the bay leaves. Bring to a gentle boil, then reduce the heat to a low simmer. Let everything cook covered for about 10 to 15 minutes, until the carrots are tender but not mushy.
This step allows the broth to absorb all the delicious flavors from the vegetables and herbs.
Step 3: Cook the Noodles
Turn the heat up slightly and add the egg noodles to the simmering broth. Cook until just al dente — usually about 5 minutes. Be careful not to overcook, as they’ll continue to soften once the turkey is added.
If you’re using another type of pasta, adjust the cooking time according to the package instructions.
Step 4: Add the Turkey
Lower the heat and stir in your shredded turkey. Let it warm gently in the broth for about 5 minutes. Since the meat is already cooked, avoid boiling it — this keeps it tender and juicy.
Dark meat is more forgiving, but white meat can dry out quickly if overheated.
Step 5: Serve and Enjoy
Taste and adjust seasoning with more salt and pepper if needed. If the soup has thickened too much, add a bit more stock or water until it reaches your desired consistency.
Serve hot, garnished with chopped parsley and a side of crusty bread or crackers. Every spoonful of this Turkey Noodle Soup feels like a cozy hug — full of flavor, warmth, and homemade goodness.
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Turkey Noodle Soup
- Total Time: 1 hour
- Yield: 12 servings
Description
A cozy homemade soup packed with tender turkey, vegetables, noodles, and herbs — the ultimate way to use your holiday leftovers.
Ingredients
2 tablespoons olive oil
2 cups diced yellow onion (½-inch pieces)
1 cup sliced celery (¼-inch thick)
2 cups sliced carrots (peeled, ¼-inch thick)
1 tablespoon minced garlic
1½ teaspoons chopped thyme
1 teaspoon chopped rosemary
1½ teaspoons kosher salt
½ teaspoon black pepper
2 dried bay leaves
8 cups unsalted chicken or turkey stock
4 cups wide egg noodles
3 cups cooked shredded turkey
1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onions and cook until soft and lightly golden, about 5 minutes. Stir in celery and carrots; cook for another 5 minutes. Add garlic, thyme, rosemary, salt, and pepper, stirring for 30 seconds until fragrant.
2. Simmer the Soup
Pour in the stock and add bay leaves. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–15 minutes, or until the carrots are tender.
3. Cook the Noodles
Uncover and increase heat to medium-high. Add the egg noodles and cook until al dente, 5–6 minutes.
4. Add the Turkey
Reduce heat to low. Stir in the shredded turkey and cook gently until warmed through, about 5 minutes. Discard the bay leaves.
5. To Serve
If the soup has thickened too much, add a little extra stock or water to reach your desired consistency. Adjust seasoning to taste. Garnish with parsley and serve hot.
Notes
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 7 days or freeze for 2 months.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add extra broth or water as needed — noodles will absorb liquid over time.
- Make-Ahead Tip: Cook the noodles separately and add them when reheating to prevent them from becoming too soft.
- Prep Time: 30 min
- Cook Time: 30 min
