Turkey noodle soup is my favorite way to transform leftover turkey. This easy soup recipe comes together in one pot, bringing comfort and flavor with every spoonful. It’s simple, hearty, and always a crowd-pleaser.
Contents
Turkey Noodle Soup Recipe
Turkey noodle soup is a cozy, homestyle dish where tender pieces of turkey swim in a savory broth loaded with vegetables and egg noodles. The combination of the savory broth, tender turkey, and silky noodles is a classic.
It’s the recipe I love making after Thanksgiving, using leftover turkey and fresh herbs and veggies. The soup is simple yet hearty, ready in under an hour, and it’s just wholesome comfort food.
The soup can be enjoyed with rustic slices of sourdough bread, crunchy baguette, or fluffy dinner rolls. For lighter pairings, try simple green salad, tangy coleslaw, or roasted root vegetables. In a lunch setting, the soup sits nicely beside grilled cheese sandwiches, classic BLTs, or even a simple Caesar salad.
To round out heartier meals, the dish teams well with cheese boards, mixed fruit salad, or oven-toasted garlic bread. Popular appetizers like deviled eggs or stuffed mushrooms also complement the warm, savory notes of the soup.
For drinks, this dish pairs especially well with sparkling apple cider, light white wine, or freshly brewed iced tea. Hot herbal teas or a warm mug of mulled cider can make things extra cozy, especially on cold nights.
Here’s how to make the homemade leftover turkey noodle soup:
Turkey Noodle Soup
Nutrition
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 8 oz mushrooms button, cremini, or mixed, sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken or turkey broth
- 2 cups cooked turkey shredded
- 2 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried parsley or 1 tbsp fresh
- 1 bay leaf
- Salt & pepper to taste
- 6 oz egg noodles about 3 cups
- Squeeze of lemon juice or fresh parsley for garnish optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms. Sauté for 7–8 minutes until vegetables and mushrooms are softened and lightly browned.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth, then add turkey, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
- Add egg noodles and cook for 8–10 minutes until tender.
- Taste and adjust seasoning. Remove bay leaf.
- Serve hot, garnished with lemon juice or fresh parsley if desired.
Notes
- Mushrooms add a deep umami flavor that complements the turkey beautifully.
- Cremini or baby bella mushrooms work best, but white button mushrooms are also great.
- If you prefer a creamier soup, stir in ½ cup cream or milk at the end.
- For storage, cook noodles separately if planning to freeze, so they don’t get mushy.
Variations
This recipe is flexible. You can easily adapt it to your taste. Here are some tasty twists that will let you experiment without losing the essence of the dish.
- Creamy Soup blends in a splash of heavy cream and freshly grated parmesan, resulting in a rich and velvety texture.
- Spicy Version turns up the heat with extra crushed red pepper flakes or diced jalapeños added during the simmer.
- Vegetable-Packed Turkey Noodle Soup loads up on extra veggies like kale, spinach, zucchini, and peas for added color and nutrition.
- Herb-Forward Turkey Noodle Soup features generous amounts of fresh thyme, rosemary, and parsley for a bold, aromatic twist.
- Lemon Turkey Noodle Soup adds freshly squeezed lemon juice at the end for a bright, tangy finish that lifts all the flavors.
- Gluten-Free Version swaps regular noodles for gluten-free pasta, rice noodles, or spiralized veggies for a dietary-friendly version.
- Asian-Style Turkey Noodle Soup uses rice noodles, ginger, scallions, and a splash of soy sauce to create an aromatic and subtly sweet broth.