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Turkey noodle soup is so underrated, don’t you think? Sure, chicken gets all the love, but turkey has this rich, savory flavor that goes just as good (or dare I say better?!) with egg noodles, carrots, and celery in a herby broth. Plus, making turkey noodle soup (with maybe, a little too dry holiday turkey – it happens to the best of us!) is a great way to use up leftover turkey without it feeling like eating leftovers!
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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.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Key Flavor: Savory and herby
Skill Level: Easy
Why This is So Good
- Loaded with Veggies: This isn’t one of those broths with a few sad carrots floating around – it’s packed with veggies like carrots, celery, and onion. I love that every spoonful has a little bit of everything, and it makes me feel like I’m getting a good balance of flavors and textures.
- Rescue for Leftover Turkey: If you’ve got leftover turkey that turned out a little too dry, this soup brings it back to life. The broth and veggies soak into the turkey, making it tender and flavorful all over again. No one would ever guess it was yesterday’s turkey!
- Customizable to Taste: I can’t tell you how many times I’ve switched this up based on what I have. Out of egg noodles? Rice or quinoa works. Extra herbs? Throw them in! It’s a forgiving recipe that fits what’s in my pantry, which is a lifesaver.
Ingredients to Make Turkey Noodle Soup
- Unsalted Butter: Adds a nice richness to the soup. If you want to make it dairy-free, you can swap it for olive oil or even avocado oil.
- Onion, Carrots, and Celery: These three veggies are the base for that classic soup flavor. If you’re low on any of these, leeks or parsnips can work as substitutes, adding a slightly different flavor but keeping that cozy feel.
- Salt & Black Pepper: Essential seasonings to bring out all the flavors in the soup. Adjust to taste, especially if your broth is already seasoned.
- Fresh Sage, Thyme, and Rosemary: These fresh herbs give the soup that extra savory, herby depth. You can substitute with dried herbs if needed (just use about ⅓ of the amount) or use a dried Italian herb blend in a pinch.
- Turkey or Chicken Broth: The base of the soup. 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.
- 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. Shredded rotisserie chicken also works if you don’t have turkey on hand.
- Egg Noodles: These add a comforting, hearty feel to the soup. Any pasta will work if you don’t have egg noodles, or you can use rice for a gluten-free option.
Popular Additions
- Potatoes: Diced potatoes add an extra layer of heartiness. Toss them in when you add the broth, and let them simmer until tender.
- Spinach or Kale: For a boost of greens, stir in a handful of spinach or kale just before serving. They wilt quickly and add some color and nutrients to the soup.
- Parsnips or Turnips: Adding diced parsnips or turnips gives a slightly sweet, earthy flavor that pairs well with turkey and herbs. Perfect for when you want to mix up the veggie base.
- Parmesan Rind: If you have a leftover Parmesan rind, toss it in with the broth to add a subtle, savory depth. Just remember to remove it before serving.
- A Splash of Lemon Juice: A squeeze of fresh lemon brightens up the flavors and balances the richness of the broth. Add it just before serving for the best flavor.
How to Make Turkey Egg Noodle Soup
One thing I forgot to mention above is that this is a one-pot recipe! So go grab your stock pot, and we’ll get started!
Tips for Making the Best Turkey Noodle Soup
- Use Fresh Herbs When Possible: Fresh thyme, sage, and rosemary bring out the best flavors in this soup.
- Cook 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.
- 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.
- Taste and Adjust Seasoning: 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.
Frequently Asked Questions
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. For longer storage, you can freeze it (without noodles, if possible) for up to 3 months. When reheating, warm the soup on the stovetop over medium heat until hot. If it’s thickened, add a splash of broth or water to restore the broth’s consistency. For best results with leftovers, cook fresh noodles separately and add them when serving.
A cloudy broth can happen if the pot is stirred too vigorously or if starchy ingredients like potatoes are added. It’s completely normal and won’t affect the flavor. To avoid this, try to stir gently and avoid over-boiling the broth.
Absolutely! This recipe works just as well with cooked chicken, so feel free to substitute if that’s what you have on hand. If you want you can use my Chicken Noodle soup recipe, which is pretty much the same but with chicken!
More Soup Recipes:
- Turkey Rice Soup
- Zucchini Orzo Soup
- Chicken Wild Rice Soup
- Chicken Lentil Soup
- Lebanese Freekeh Chicken Soup
- Red Curry Noodle Soup
- Vegetable Beef Soup
- Creamy Broccoli Soup with Chicken
- IP Chicken Tortilla Soup
If you try this feel good Turkey Noodle Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Turkey Noodle Soup
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 chopped fresh sage
- 1 teaspoon chopped fresh thyme plus more for serving
- 1 teaspoon chopped fresh rosemary
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
