This turkey noodle soup is a cozy, home-cooked favorite that comes together quickly and easily. Whether you’re looking for a comforting meal during colder months or a way to use leftover holiday turkey, this recipe fits the bill. It’s versatile, family-friendly, and loaded with rich flavors and nutrients. Plus, it’s a one-pot meal, which means less cleanup and more time to relax.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked turkey, shredded or chopped
Egg noodles (or any noodles of choice)
Carrots, sliced
Celery, chopped
Onion, diced
Garlic, minced
Chicken or turkey broth
Olive oil or butter
Dried thyme
Bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
In a large soup pot, heat olive oil or butter over medium heat.
Add diced onion, sliced carrots, and chopped celery. Sauté until vegetables begin to soften, about 5-7 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Pour in the broth and add the bay leaf and dried thyme. Bring to a gentle boil.
Add the egg noodles and cook until tender, about 8-10 minutes (follow package instructions for best results).
Stir in the shredded turkey and season with salt and pepper to taste. Simmer for another 5 minutes until turkey is heated through.
Remove the bay leaf and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Servings and timing
This recipe makes approximately 6 servings. Total time to prepare is around 35 minutes: 10 minutes for prep and 25 minutes for cooking.
Variations
Swap egg noodles with rice, orzo, or gluten-free pasta for dietary needs.
Add spinach or kale in the last few minutes of cooking for extra greens.
Use rotisserie chicken instead of turkey if you don’t have leftovers.
Add a splash of lemon juice or a pinch of red pepper flakes for a flavor boost.
Make it creamy by stirring in a little heavy cream or milk at the end.
Storage/Reheating
Store leftover turkey noodle soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup without the noodles (as they can become mushy when thawed) for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until heated through. If frozen, thaw in the refrigerator overnight before reheating.
FAQs
How can I keep the noodles from getting soggy?
Cook the noodles separately and add them to individual bowls when serving. This prevents them from absorbing too much broth during storage.
Can I use uncooked turkey in this soup?
Yes, you can use raw turkey. Dice it and cook it with the vegetables until it’s no longer pink before adding the broth.
What type of noodles work best?
Egg noodles are traditional, but any short pasta like rotini, shells, or ditalini will work.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except the noodles and cook on low for 6–7 hours. Add the noodles in the last 30 minutes.
Is this soup freezer-friendly?
Yes, but for best texture, freeze it without the noodles and add fresh ones when reheating.
Can I use vegetable broth instead?
Absolutely. Vegetable broth works well and adds a lighter flavor to the soup.
What vegetables can I add?
Peas, corn, green beans, or spinach are great additions for extra flavor and nutrition.
How do I make the soup more flavorful?
Use homemade broth if available, and don’t skip the sauté step—it builds depth in the soup.
Is this soup healthy?
Yes, it’s packed with protein, vegetables, and can be low in fat depending on your broth and oil choices.
Can I make this soup dairy-free?
Yes, the base recipe is naturally dairy-free. Just avoid adding any cream or cheese.
Conclusion
Turkey noodle soup is a classic, feel-good meal that’s perfect for using up leftovers and nourishing your body. It’s simple to prepare, full of comforting flavors, and easy to customize to suit your taste or dietary needs. Whether served as a light dinner or hearty lunch, this soup is sure to warm you from the inside out.
A hearty and comforting turkey noodle soup made with tender noodles, leftover turkey, and wholesome vegetables in a flavorful broth. Perfect for a cozy meal or using up holiday leftovers.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
2 cups cooked turkey, shredded or chopped
6 oz egg noodles (or any noodles of choice)
2 carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
8 cups chicken or turkey broth
2 tbsp olive oil or butter
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
In a large soup pot, heat olive oil or butter over medium heat.
Add diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes until vegetables begin to soften.
Stir in minced garlic and cook for another minute until fragrant.
Pour in the broth and add the bay leaf and dried thyme. Bring to a gentle boil.
Add the egg noodles and cook for 8-10 minutes or until tender.
Stir in the shredded turkey and season with salt and pepper to taste. Simmer for 5 more minutes until the turkey is heated through.
Remove the bay leaf and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired.
Notes
Cook noodles separately if planning to store leftovers to prevent sogginess.Swap turkey for rotisserie chicken if needed.Vegetable broth can be used for a lighter flavor or vegetarian version.Freeze without noodles for best texture when reheated.Add spinach or kale at the end for extra greens.
