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Meggan Hill
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5 from 458 votes
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Put your leftover turkey to work in this quick and easy Turkey Noodle Soup. It’s simple but delicious and perfect year-round. Also great with chicken!
Recipe ingredients:
Ingredient notes:
- Broth: You can use either chicken broth or turkey broth in this recipe.
Step-by-step instructions:
- In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sauté the vegetables until softened.
- Then pour in the broth, herbs, and the turkey. Bring the soup to a simmer and cook until the vegetables are fork-tender—maybe 15 minutes or so. That’s it!
- If you want noodles, stir them in uncooked. Add extra pasta, if you like—but don’t add too many, otherwise they’ll soak up all your broth and you’ll be left with mush.
- Cook the noodles for as long as it takes for them to soften, anywhere between 5 to 10 minutes.
- Garnish with parsley, adjust the seasoning if needed, then pour into bowls and serve.
Recipe tips and variations:
- Leftovers: Cool completely, then store in the fridge and eat within 4 days.
- Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
- Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, turkey, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.
- Turkey Wild Rice Soup:Another perfect use for your leftover turkey. It’s creamy, delicious, and ready in just 40 minutes.
More delicious soups:
- Chicken Noodle Soup
- Sausage and Bean Stew
- White Chicken Chili
- Loaded Baked Potato Soup
Leftover Turkey Noodle Soup
By Meggan Hill
Put your leftover turkey to work in this quick and easy Turkey Noodle Soup. It's simple but delicious and perfect year-round. Also great with chicken!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 8 servings
Course Main Course, Soup
Cuisine American
Calories 261
5 from 458 votes
ReviewPrint
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 8 cups (2 quarts) chicken broth or turkey broth (see note 1)
- 3 cups cooked turkey chopped or shredded
- 2 teaspoons fresh thyme minced, or ½ teaspoon dried
- 1 bay leaf
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- fresh parsley minced, for garnish
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
Recipe Video
Notes
- Broth: You can use either chicken broth or turkey broth in this recipe.
- Leftovers: Cool completely, then store in the fridge and eat within 4 days.
- Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
- Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, turkey, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.
Nutrition
Calories: 261kcalCarbohydrates: 24gProtein: 20gFat: 9gSaturated Fat: 2gCholesterol: 81mgSodium: 936mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 1358IUVitamin C: 19mgCalcium: 41mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill
Website | + posts
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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Comments
Wonderful recipe.
Reply
I’m so happy you enjoyed the soup, Shannon! – Meggan
Super tasty! I added only half the the amount of noodles and it was still plenty noodley. 😋
Reply
So glad you enjoyed it, Sharilee! Take care! – Meggan
Best turkey noodle soup I’ve ever made. Thanks for the great recipe!
Reply
You’re so welcome! I’m so happy you loved it! – Meggan
Very good! I used dried oregano substitution so thanks for the handy conversion in the recipe. The only thing I did different is to cook the egg noodles separately and I scoop them in each bowl. Hubs said it was the best; I agree, so this recipe is a keeper!
Reply
You’re welcome, Anne! I’m so glad you both enjoyed it! – Meggan
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