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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!

Two gray bowls filled with leftover turkey noodle soup.

Recipe ingredients:

Labeled turkey noodle soup ingredients in bowls.

Ingredient notes:

  • Broth: You can use either chicken broth or turkey broth in this recipe.

Step-by-step instructions:

  1. In a large soup pot or Dutch oven, heat some olive oil. Then add chopped onion, carrots, and celery. Sauté the vegetables until softened.
    Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  2. 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!
    Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  3. 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.Put your leftover turkey to work in this quick and easy Turkey Noodle Soup! It's simple but delicious and perfect year-round.
  4. Cook the noodles for as long as it takes for them to soften, anywhere between 5 to 10 minutes.
  5. 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.
Leftover turkey noodle soup in a blue bowls.

More delicious soups:

A gray bowl filled with leftover turkey noodle soup.

Leftover Turkey Noodle Soup

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!
5 from 132 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 servings
Course Main Course, Soup
Cuisine American
Calories 261

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

  1. Broth: You can use either chicken broth or turkey broth in this recipe.
  2. Leftovers: Cool completely, then store in the fridge and eat within 4 days.
  3. Freezer: Freeze for up to 3 months to have on hand for soup emergencies. 
  4. 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
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. Great recipe for leftover turkey. Thanks for the super easy recipes. No over the top dialog. Just a nice description then right down to the recipe.5 stars

  2. Great quick, simple recipe, easy to make and tasty to eat! We used homemade turkey bone broth, amish dried noodles and made for a great cold evening soup.5 stars

  3. I have made this soup several times and am doing so again today with leftovers from my Christmas
    turkey. Exceptionally easy to prepare and tastes delicious.
    Great recipe and not hard to follow. My fiancé loves it.
    This recipe is permanently on my iPad as I can alternate the turkey with chicken
    A full 5 stars from me!

  4. Yummy! I’m eating it now and it’s perfectly seasoned and delicious. I used al dente cooked ditallini pasta and only added it in at the very end. 5 stars for sure (:5 stars

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