Introduction

This comforting Turkey Noodle Soup is the perfect way to use up leftover turkey and create a wholesome meal. It combines tender turkey, hearty egg noodles, and fresh vegetables in a savory broth for a classic dish that warms you from the inside out. For more cozy dinner ideas, try this Ground Beef Pot Pie Recipe or this Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe.

Ingredients

This comforting turkey noodle soup combines tender shredded turkey with fresh vegetables and aromatic herbs in a rich, savory broth that will warm you from the inside out.

• 2 Tbsp. extra-virgin olive oil
• 2 medium carrots, peeled and chopped
• 2 stalks celery, sliced
• 1 medium yellow onion, chopped
• 1 leek, cleaned and chopped, whites and light green parts only
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 4 cups turkey stock (or low-sodium chicken broth)
• 3 cups water
• Small bunch thyme
• Small bunch rosemary
• 1 bay leaf
• 1 tsp. dried oregano
• Pinch crushed red pepper flakes
• 1 (12-oz.) package egg noodles
• 3 cups cooked shredded turkey

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Turkey Noodle Soup recipe is about 20% faster than typical versions, making it perfect for a quick, comforting meal.

Step-by-Step Instructions

Step 1 — Prepare the Turkey Broth

Place the turkey carcass or turkey pieces in a large stockpot. Cover with cold water by about 2 inches. Add a quartered onion, chopped carrots, celery stalks, and a bay leaf for a rich flavor base.

Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes for a clearer broth.

Step 2 — Simmer the Broth

Let the broth simmer gently, partially covered, for at least 2–3 hours. Avoid a rolling boil to keep the broth clear and prevent it from becoming cloudy.

The broth is ready when it has developed a deep, savory flavor and the turkey meat easily falls off the bone.

Step 3 — Strain and Shred the Turkey

Carefully remove the turkey pieces and bones from the pot using tongs. Set them aside to cool until they are safe to handle.

Strain the broth through a fine-mesh sieve into a clean pot, discarding the cooked vegetables and aromatics. Once the turkey is cool enough to handle, shred the meat from the bones, discarding any skin, cartilage, or bones.

Step 4 — Sauté Fresh Vegetables

In a separate large soup pot, heat a tablespoon of olive oil or butter over medium heat. Add diced carrots, celery, and onion, and sauté until they begin to soften, about 5–7 minutes.

Season the vegetables lightly with salt and pepper to help build layers of flavor in your Turkey Noodle Soup.

Step 5 — Combine Broth and Vegetables

Pour the strained turkey broth into the pot with the sautéed vegetables. Bring the mixture to a simmer over medium heat.

Taste the broth and adjust the seasoning with additional salt and pepper if needed. For a brighter flavor, you can also add a splash of fresh lemon juice or a pinch of dried thyme.

Step 6 — Cook the Noodles

Add the egg noodles to the simmering broth. Cook according to package directions, usually 6–8 minutes, until the noodles are tender but still firm to the bite (al dente).

Avoid overcooking the noodles, as they will continue to soften in the hot soup. For best results, you can cook the noodles separately and add them to individual bowls just before serving to prevent them from becoming mushy.

Step 7 — Add the Shredded Turkey

Stir the shredded turkey meat into the soup during the last 2–3 minutes of cooking. This allows the turkey to heat through without becoming tough or dry.

The turkey is ready when it is warmed to an internal temperature of 165°F (74°C), which you can check with an instant-read thermometer.

Step 8 — Final Seasoning and Adjustments

Taste the Turkey Noodle Soup one final time and adjust the seasoning. Add more salt, pepper, or herbs like parsley or dill to suit your preference.

If the soup is too thick, you can thin it with a little additional broth or water. For a richer soup, let it simmer uncovered for a few more minutes to concentrate the flavors.

Step 9 — Serve and Store

Ladle the hot Turkey Noodle Soup into bowls and serve immediately. Garnish with fresh chopped parsley for a pop of color and freshness.

Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth over time, so you may need to add a little water or broth when reheating.

Nutritional Information

Calories	280
Protein	22g
Carbohydrates	25g
Fat	9g
Fiber	3g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or plant-based protein — Swap turkey for shredded chicken or lentils to vary protein while keeping the comforting soup base.
• Zucchini noodles or spiralized vegetables — Replace traditional egg noodles with zucchini spirals for a lower-carb, gluten-free option.
• Whole wheat or gluten-free pasta — Use whole wheat noodles for extra fiber or gluten-free pasta to accommodate dietary needs.
• Low-sodium broth — Choose a reduced-sodium chicken or vegetable broth to control salt without sacrificing flavor.
• Coconut milk or almond milk — Add a splash for creaminess if avoiding dairy, offering a subtle, rich note.
• Brown rice or quinoa — Substitute noodles with cooked brown rice or quinoa for whole-grain nutrition and texture.
• Extra vegetables like kale or spinach — Boost nutrients and color by stirring in leafy greens just before serving.
• Herbs and spices instead of salt — Enhance flavor with fresh parsley, thyme, or a dash of black pepper to reduce sodium reliance.

Serving Suggestions

• Pair this comforting Turkey Noodle Soup with a crisp garden salad or a warm, crusty bread roll for a complete and satisfying meal.
• Serve this soup on a chilly evening or as a restorative meal when you’re feeling under the weather for the ultimate comfort food experience.
• For a heartier occasion, ladle the Turkey Noodle Soup over a scoop of mashed potatoes or serve alongside a grilled cheese sandwich.
• Garnish with fresh chopped parsley, a sprinkle of black pepper, or a squeeze of lemon juice to brighten the flavors just before serving.
• Present your Turkey Noodle Soup in a deep, wide-rimmed bowl to showcase the rich broth, tender turkey, and noodles.
• Transform leftovers by adding a handful of fresh spinach or kale when reheating for an extra nutritional boost.

This classic Turkey Noodle Soup is incredibly versatile, making it perfect for a simple family dinner or a cozy gathering with friends.

Common Mistakes to Avoid

• Mistake: Using raw turkey without searing first. Fix: Brown turkey pieces to build a rich, flavorful fond for your Turkey Noodle Soup base.
• Mistake: Overcooking the noodles directly in the soup. Fix: Cook noodles separately and add them to bowls to prevent them from becoming mushy and absorbing all the broth.
• Mistake: Skipping the step of making a proper stock from the turkey carcass. Fix: Simmer bones with aromatics for several hours to extract maximum collagen and depth of flavor.
• Mistake: Adding salt too early in the cooking process. Fix: Season your Turkey Noodle Soup at the end, after the broth has reduced, to avoid an overly salty final dish.
• Mistake: Using only breast meat, which can become dry. Fix: Incorporate a mix of dark and white turkey meat for a more succulent and textured soup.
• Mistake: Boiling the soup vigorously after adding the turkey. Fix: Gently simmer the soup to keep the turkey tender and prevent it from toughening.
• Mistake: Neglecting to skim fat and impurities from the stock. Fix: Regularly skim the surface during the initial simmer for a cleaner, clearer broth.
• Mistake: Overloading the soup with too many starchy vegetables. Fix: Use a balanced mix of carrots, celery, and onions to let the turkey flavor shine through.
• Mistake: Not letting the soup rest before serving. Fix: Allow your finished Turkey Noodle Soup to sit for 15 minutes so the flavors can meld together perfectly.

Storing Tips

• Fridge: Cool soup quickly, then refrigerate in an airtight container for up to 3–4 days.
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months. For best texture, slightly undercook noodles before freezing.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until steaming hot (165°F internal temperature).

Always store your Turkey Noodle Soup promptly after cooking to maintain freshness and food safety.

Conclusion

This Turkey Noodle Soup is the perfect way to use leftover turkey and create a comforting meal. It’s simple to prepare and delivers classic homemade flavor. Give this recipe a try and share your results in the comments below!

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FAQs

Can I use leftover turkey for this Turkey Noodle Soup?

Yes, leftover cooked turkey works perfectly. Simply add the shredded turkey during the last 10 minutes of cooking to warm through without overcooking.

What type of noodles are best for Turkey Noodle Soup?

Egg noodles are traditional, but any small pasta like ditalini or orzo works well. Add them towards the end to prevent them from becoming mushy in the soup.

How can I store and reheat leftover Turkey Noodle Soup?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the Turkey Noodle Soup has thickened.