Turkey Noodle Soup
Updated Jan 11, 2026
Homemade turkey noodle soup with chunks of turkey, vegetables, and egg noodles cooked in one pot. A simple stovetop soup that makes good use of leftovers
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Turkey NOODLE Soup is one of my faves!
Turkey noodle soup is really something I consider a treat! Eating halal, it’s hard to find turkey after the winter months/holidays, so I like to make sure I make the most of it while I can. Turkey is one of those proteins I look forward to making because it’s not just good, it’s a little special, too, so I never waste leftovers. I make this turkey noodle soup similar to traditional chicken noodle soup; it’s just turkey cut into cubes, simmered with carrots, celery, egg noodles, and herbs in a simple broth.
Happy Cooking!
– Yumna
Turkey Noodle Soup Ingredients
- Cooked Turkey: This is where you can use up leftover turkey! Even if the turkey is a bit dry, the broth will help tenderize it. I prefer turkey breast for this turkey noodle soup, but dark meat works as well.
- Egg Noodles: Use wide or extra-wide egg noodles. Any pasta will work if you don’t have egg noodles, or you can use rice for a gluten-free option.
- Veggies: For this noodle soup, I like to stick with the classics: Yellow or white onion, carrots, and celery, but you can also try using leeks or parsnips as substitutes.
- Turkey Broth: I think that turkey broth adds a richer flavor, but chicken broth works well too. If you’re out of both, a vegetable broth will also do the job, though the flavor will be a bit lighter.
- Seasoning: To flavor this turkey noodle soup, I like to use salt, pepper, fresh sage, thyme, and rosemary. Go for fresh herbs if you can, but if you’re using dried, just use about ⅓ of the amount.
- Unsalted Butter: I love cooking with butter, but if you want to avoid dairy, you can swap in olive oil or even avocado oil.
How to Make Turkey Noodle Soup
Turkey Noodle Soup Recipe
This simple Turkey Noodle Soup is great for using up leftover turkey! It's got classic egg noodles, carrots, celery, and onion simmered in a herby broth with chunks of turkey!
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper divided
- 3 garlic cloves minced
- 1 ½ teaspoon fresh sage chopped
- 1 teaspoon fresh thyme chopped, plus more for serving
- 1 teaspoon fresh rosemary chopped
- 8 cups turkey or chicken broth
- 3 cups cooked turkey shredded or diced
- 3 ounces egg noodles about 2 cups
Instructions
- Heat the butter in a large pot over medium-high heat. Add the onion, carrots, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add garlic, sage, thyme, rosemary, and remaining salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
- Add turkey broth and bring to a boil. Allow to boil for about 5 minutes to allow the veggies to continue cooking. Then, add in the turkey and egg noodles. Continue to boil until the noodles are tender, about 10 minutes.
- Remove the soup from the heat and stir in the extra fresh thyme.
Notes
- My Top Tip: Don’t overcook the veggies! Sauté the onions, carrots, and celery just until softened. They’ll continue to cook in the broth, so you get a tender texture without them becoming too soft.
- Storage: To store, let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freezing: For longer storage, you can freeze your soup (without noodles, if possible) for up to 3 months. When reheating, warm the soup on the stovetop over medium heat until hot. If it has thickened, add a splash of broth or water to restore the broth’s consistency. For the best results with leftovers, cook fresh noodles separately and add them when serving.
Nutrition
Serving: 2cups, Calories: 206kcal, Carbohydrates: 18g, Protein: 16g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 1831mg, Potassium: 373mg, Fiber: 2g, Sugar: 4g, Vitamin A: 6201IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Cook your noodles separately for leftovers: If you plan to save some soup for later, cook the noodles separately and add them to each bowl when serving. This keeps them from soaking up too much broth and getting mushy over time.
- Adjust your seasoning to taste: Broths vary in saltiness, so taste your soup before serving and adjust the salt and pepper as needed. A small splash of soy sauce can add some oomph if you feel the flavor needs a boost.
- Use leftover turkey (even if it’s a little dry): Leftover turkey works so well in this soup, even if it’s a little on the dry side. The broth will bring it back to life, making it tender and flavorful.
Serving Ideas
- Serve with bread. I always like to serve my soups with some bread on the side. Try my skillet dinner rolls, my French bread rolls, or my air fryer bread.
- Add a side salad. Any simple salad is a great accompaniment here! I like a mixed green salad, a green goddess salad, or a even a Greek salad.
FAQs
Why is my soup cloudy?
You may end up with cloudy broth if the pot was stirred too vigorously or if starchy ingredients like potatoes were added. It’s completely normal and won’t affect the flavor, but to avoid this, try to stir gently and avoid over-boiling the broth.
Comments
This soup was exactly what my tired body needed today. So comforting and refreshing!!
Aww, that makes me so happy to hear! Thank you, Anu!!
This was absolutely DELICIOUS – a perfect “clean out the veggie drawer” and “use up that dry left-over Thanksgiving turkey” recipe. My picky 9 year old gave it two thumbs up and finished her whole bowl in minutes – I can’t think of a more glowing recommendation.
Aww, that makes me so happy to hear!! So glad you all loved it! Thank you!