Turkey Noodle Soup is a simple, comforting classic that brings warmth to any table. It’s made with tender chunks of turkey, soft noodles, and plenty of flavorful broth filled with veggies like carrots and celery. The gentle flavors and hearty textures make it just the right pick-me-up for chilly days or whenever you need a cozy meal.
I love making this soup when I have leftover turkey from a roast or holiday meal. It feels like a little kitchen magic turning leftovers into something fresh and delicious. The noodles soak up all the yummy broth, and the turkey stays moist and satisfying throughout each spoonful.
My favorite way to enjoy Turkey Noodle Soup is with a piece of crusty bread to dip right into the warm bowl. It’s a meal that’s easy, satisfying, and always hits the spot whether you’re feeling under the weather or just want something homey and familiar. This soup is a simple way to bring comfort to yourself or the people you love.
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey works best to add plenty of flavor without extra cooking. If you don’t have turkey, shredded cooked chicken makes a great substitute.
Broth: Homemade turkey broth gives the richest taste, but quality store-bought broth works well for convenience. For a vegetarian version, vegetable broth can be used, though it won’t have the same depth.
Noodles: Egg noodles add softness and a classic texture. If you want gluten-free, try rice noodles or a gluten-free pasta. Wide or medium egg noodles both work fine here.
Vegetables: Carrots, celery, and onions are your soup’s flavor base. Feel free to add other veggies like peas or green beans if you want more color and nutrients.
How Do You Get Tender Veggies & Perfect Noodles in Turkey Noodle Soup?
Soft but not mushy veggies plus perfectly cooked noodles make this soup extra comforting. Here’s how to get it right:
- Cook carrots, celery, and onion first in oil over medium heat until they just start to soften (about 5-7 minutes). This brings out their flavors.
- Add garlic last, cooking briefly so it doesn’t burn but releases aroma.
- Add broth and bring to a gentle boil, then add turkey and herbs, simmering until carrots are tender but still firm (around 10 minutes).
- Add noodles only after veggies are tender to avoid overcooking. Follow package time and taste frequently so they stay slightly firm, not mushy.
- Season near the end to balance flavors without over-salting early.
This way, the soup has layers of flavor and the textures feel just right—delightfully warm and easy on the palate.
Equipment You’ll Need
- Large soup pot – I like it because it holds all the ingredients and heats evenly.
- Cutting board and sharp knife – makes chopping vegetables quick and safe.
- Measuring spoons and cups – helps you add the right amount of herbs and liquids.
- Wooden spoon or ladle – perfect for stirring and serving the soup.
- Colander – useful if you need to drain any cooked noodles or vegetables.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or ham for different flavors.
- Add a splash of soy sauce or hot sauce for some extra zest.
- Use different herbs like rosemary or basil for varied aroma and taste.
How to Make Turkey Noodle Soup
Ingredients You’ll Need:
Soup Ingredients:
- 8 cups turkey broth (homemade or store-bought)
- 2 cups cooked turkey, shredded
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups egg noodles or wide egg noodles
- 1 tablespoon olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
- Lime wedges for serving (optional)
How Much Time Will You Need?
This Turkey Noodle Soup takes about 10 minutes to prepare and around 25-30 minutes to cook. In less than 40 minutes, you’ll have a comforting, warm soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften and become fragrant.
2. Add Garlic:
Stir in the minced garlic and cook for about 30 seconds more, just until you can smell its aroma.
3. Add Broth and Turkey:
Pour the turkey broth into the pot and bring it to a boil. Once boiling, add the shredded turkey, dried thyme, dried parsley, salt, and pepper. Lower the heat to let it simmer for about 10 minutes, allowing the carrots to get tender and flavors to blend.
4. Cook the Noodles:
Add the egg noodles to the pot and cook according to package directions, usually about 6-8 minutes, until they’re tender but still a little firm. Stir occasionally to prevent sticking.
5. Taste and Adjust Seasoning:
Give the soup a taste and add more salt or pepper if needed. You can also add a squeeze of lime juice if you like a fresh tang.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh chopped parsley if you’d like. Serving it with lime wedges on the side adds a nice bright touch. Enjoy your warm bowl of Turkey Noodle Soup!
Can I Use Frozen Turkey in This Recipe?
Yes! Just make sure the turkey is fully thawed before adding it to the soup. Thaw frozen turkey in the fridge overnight, then shred it before use for the best texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
How Do I Store Leftover Soup?
Keep leftover Turkey Noodle Soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Different Noodles?
Yes, you can swap egg noodles for any pasta you like. Just adjust the cooking time to match the noodle type. For gluten-free options, opt for gluten-free pasta or rice noodles and add them near the end to avoid overcooking.