Last month, I tried making this soup with some leftover Thanksgiving turkey, but what I discovered in my kitchen is that using homemade broth is a game-changer. Turkey Noodle Soup is rich, flavorful, and gives the soup that deep comfort that store-bought broth can’t match. I also added a touch of fresh herbs in the end, and it made everything smell and taste amazing. The combination of simple ingredients and slow simmering really brings out the flavors in a way that makes everyone at the table smile. Whether you’re using leftover turkey from a holiday meal or fresh turkey meat, this soup feels like a hug in a bowl.

I have always loved meals that are easy to prepare but still feel special. I use fresh vegetables, good-quality broth, and tender turkey, along with just the right seasonings. Always remember to taste as you go—salt and pepper make a big difference, and a pinch of fresh herbs at the end lifts the whole dish.

You can serve Turkey Noodle Soup straight from the pot in a large bowl with a slice of crusty bread or crackers on the side. Some people like to sprinkle a little Parmesan cheese on top, and it also goes beautifully with a simple green salad or roasted vegetables. This soup is versatile and works for any occasion, whether it’s a casual family dinner or a cozy night in.

Its Perfect For

• Warming up on a cold winter day
• Using leftover turkey from holidays
• Feeding a small crowd or big family dinner
• A healthy and filling lunch or dinner option
• Pairing with simple bread for a light meal

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 8 cups turkey or chicken broth
• 2 cups cooked turkey, shredded
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or 2 tablespoons fresh)
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: pinch of turmeric for color

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving
• Bowls for individual portions
• Strainer (if making homemade broth)

How to Make Turkey Noodle Soup

Step 1

Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, careful not to burn it.

Step 2

Cook the base: Add the sliced carrots and celery to the pot. Stir everything together and cook for 3–4 minutes to slightly soften the vegetables. Pour in the turkey broth, then bring the mixture to a gentle boil. Reduce heat to a simmer and let it cook for 10–15 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 3

Add turkey and seasonings: Stir in the shredded turkey, dried thyme, parsley, and black pepper. Taste and add salt as needed. If you want a slightly golden hue, add a pinch of turmeric—it enhances both color and subtle flavor. Let the soup simmer gently for 5–7 minutes to let the turkey absorb the broth flavors.

Step 4

Cook the noodles: Add the egg noodles to the simmering soup. Stir occasionally to prevent sticking, and cook according to package instructions, usually 6–8 minutes, until tender. Make sure the noodles are fully cooked but still firm to the bite—they will continue to soak up the broth once served.

Step 5

Final touch: Give the soup a final stir, taste for seasoning, and adjust as needed. Serve hot in bowls, making sure each serving gets a good balance of noodles, turkey, and vegetables.

Tips for the Best Turkey Noodle Soup

• Use homemade broth if possible. It makes the soup richer and more flavorful than store-bought alternatives. Slow-cooked turkey bones are perfect for this.
• Cook noodles separately if needed. This prevents them from getting mushy, especially if you plan to store the soup. Add them just before serving.
• Don’t overcook vegetables. Carrots and celery should remain slightly tender to add texture. Soft veggies blend well with the noodles and turkey.
• Taste as you go. Adjust the salt, pepper, and herbs gradually. It’s easier to fix seasoning early than after everything is cooked.
• Shred turkey carefully. Make sure there are no large chunks or bones. Small, even pieces make eating the soup easier and more enjoyable.
• Add fresh herbs at the end. Parsley or thyme added right before serving brightens the flavor. Fresh herbs also make the soup look beautiful and inviting.
• Simmer gently. Avoid boiling too hard. Slow simmering allows the flavors to develop fully without overcooking your noodles or vegetables.

Optional Ingredients

• A pinch of turmeric for a golden hue
• Leeks for a mild onion flavor
• A bay leaf for deeper aroma
• Garlic powder for extra savoriness
• A dash of Worcestershire sauce for umami
• Lemon juice to add brightness before serving

How to Serve Turkey Noodle Soup

I love serving this soup hot, straight from the pot, because the aroma alone makes everyone’s mouth water. I usually ladle it into wide, deep bowls so each serving has a good mix of tender noodles, juicy turkey, and soft vegetables. A sprinkle of fresh parsley or thyme on top adds a pop of color and makes it feel extra special. Sometimes, I like to drizzle a tiny bit of olive oil or a squeeze of lemon for a fresh, bright flavor that balances the savory broth.

I also enjoy pairing the soup with some freshly baked bread, crusty rolls, or simple crackers. The bread is perfect for dipping into the rich broth, making each bite even more satisfying. For a little indulgence, I sometimes add a few shreds of Parmesan or a dollop of sour cream on top. These small touches turn a simple bowl of soup into a comforting, memorable meal.

I find it works beautifully for both casual lunches and cozy family dinners. You can serve it as a standalone meal or alongside a light salad to round out the menu. It’s versatile enough for a quiet evening at home or for serving friends, and everyone always appreciates the care and warmth it brings to the table.

Is Turkey Noodle Soup Healthy?

Yes! Turkey Noodle Soup is both nutritious and light, making it a healthy meal choice. It’s packed with protein from the turkey, vitamins from the vegetables, and healthy carbs from the noodles.

It’s also low in fat if you skim the broth and use minimal oil, and it provides a good balance of nutrients to keep you full without feeling heavy. Perfect for a cozy yet guilt-free meal.

Variations and Substitutions

• Vegetarian version: Skip turkey and use tofu or chickpeas. Use vegetable broth instead of turkey broth for a rich, hearty flavor.
• Gluten-free noodles: Substitute regular noodles with gluten-free pasta or rice noodles. This keeps it safe for sensitive diets.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce. It gives the soup a subtle warmth without overpowering the flavors.
• Creamy version: Stir in a little cream or coconut milk. This makes the broth richer and gives the soup a comforting, silky texture.
• Added greens: Mix in spinach, kale, or Swiss chard at the end. These greens boost nutrients and add a fresh flavor to each bite.
• Herbal infusion: Try rosemary, sage, or a bouquet garni. These herbs deepen the flavor and make the soup more aromatic.
• Leftover mix-ins: Add leftover roasted vegetables or even potatoes. This variation helps use up ingredients and adds a unique twist.
• Asian-inspired: Add soy sauce, ginger, and garlic. Use egg noodles or ramen noodles for a comforting, fusion-style soup.

How to Store and Reheat

Turkey Noodle Soup keeps really well in the fridge for up to three days. Store it in an airtight container to preserve the flavors and prevent the noodles from soaking up all the broth. For best results, store noodles separately if possible.

To reheat, gently warm the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If the soup seems too thick, add a splash of broth or water to loosen it. Taste and adjust seasonings as needed.

Frequently Asked Questions About Turkey Noodle Soup

Can I use chicken instead of turkey?
Absolutely! Chicken is a great substitute and gives a similar comforting flavor. I like to use dark meat for extra richness, and you can even use leftover roasted chicken. Just adjust cooking time so it stays tender and doesn’t dry out.

Can I freeze Turkey Noodle Soup?
Yes, you can! For the best results, store noodles separately because they tend to get mushy when frozen. Freeze the soup in airtight containers, and when reheating, just add the noodles back in. This way, it tastes almost like freshly made soup.

How do I make the broth more flavorful?
Using turkey bones or a leftover carcass makes a huge difference. I simmer them with onions, carrots, celery, and herbs for at least an hour. This slow cooking pulls out deep flavors and makes the broth rich, comforting, and full of natural taste.

Can I make this soup in a slow cooker?
Definitely! Combine all ingredients except noodles and cook on low for 4–6 hours. Add the noodles in the last 20 minutes so they stay tender. Slow cooking makes the meat fall apart perfectly and the vegetables super flavorful.

Turkey Noodle Soup Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Warm up with this easy and comforting Turkey Noodle Soup recipe. Made with tender turkey, soft noodles, fresh vegetables, and flavorful broth, it’s perfect for cozy family dinners or using leftover turkey. Quick, healthy, and full of heartwarming flavor!

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 3 celery stalks, sliced

• 8 cups turkey or chicken broth

• 2 cups cooked turkey, shredded

• 2 cups egg noodles

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley (or 2 tablespoons fresh)

• 1/2 teaspoon black pepper

• Salt to taste

• Optional: pinch of turmeric for color

Directions

• Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, careful not to burn it.
• Cook the base: Add the sliced carrots and celery to the pot. Stir everything together and cook for 3–4 minutes to slightly soften the vegetables. Pour in the turkey broth, then bring the mixture to a gentle boil. Reduce heat to a simmer and let it cook for 10–15 minutes, allowing the flavors to meld and the vegetables to become tender.
• Add turkey and seasonings: Stir in the shredded turkey, dried thyme, parsley, and black pepper. Taste and add salt as needed. If you want a slightly golden hue, add a pinch of turmeric—it enhances both color and subtle flavor. Let the soup simmer gently for 5–7 minutes to let the turkey absorb the broth flavors.
• Cook the noodles: Add the egg noodles to the simmering soup. Stir occasionally to prevent sticking, and cook according to package instructions, usually 6–8 minutes, until tender. Make sure the noodles are fully cooked but still firm to the bite—they will continue to soak up the broth once served.
• Final touch: Give the soup a final stir, taste for seasoning, and adjust as needed. Serve hot in bowls, making sure each serving gets a good balance of noodles, turkey, and vegetables.