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This Turkey Noodle Soup recipe is the ultimate comfort food, blending tender leftover turkey, hearty noodles, colorful vegetables, and savory broth in under an hour.
Turkey Noodle Soup is the kind of bowl that makes you slow down, breathe deep, and savor every spoonful. Born from Thanksgiving leftovers, it’s a nod to tradition but also a fresh take—bright veggies, rich homemade broth, and soft egg noodles come together in a way that’s both familiar and surprising. You know what? I always thought noodle soups were strictly winter fare, but a light twist of lemon or a handful of fresh parsley lifts this dish into spring or fall, too. Packed with protein and veggies, it’s a healthy, comforting hug in a bowl that’s budget-friendly and family-approved. Plus, with about 200 calories and 15 grams of protein per serving (depending on your noodle choice), you can feel good about indulging in seconds.
Why You’ll Love This Recipe
- Uses leftover turkey—no waste, extra flavor
- Ready in under an hour—perfect for busy weeknights
- Homemade broth keeps preservatives out and taste up
- Veggie-packed for a healthy boost (think carrots, celery, onion)
- Comforting and easy to customize—gluten-free, dairy-free, or extra cheesy
- Freezer-friendly portions for grab-and-go lunches
- Kid-friendly and adult-approved—always a crowd-pleaser
- Budget-wise—stretches a small amount of turkey into four hearty bowls
Ingredients
- 4 cups cooked turkey, shredded or chopped (leftovers work great)
- 8 cups low-sodium chicken or turkey broth (look for Pacific Foods or Swanson)
- 2 tablespoons olive oil or butter (use extra-virgin for depth)
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced (rainbow carrots add color)
- 3 celery stalks, sliced on the bias
- 3 garlic cloves, minced (optional—adds a lovely aroma)
- 1 teaspoon dried thyme (or 1 ½ teaspoons fresh)
- 2 bay leaves
- 8 ounces egg noodles (sub gluten-free pasta or spiralized zucchini)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Juice of ½ lemon (brightens flavors)
Ingredients Tips:
• Swap in brown rice pasta for a gluten-free spin.
• Use homemade broth—or mellow store-bought by simmering with onion scraps and herbs.
• For richer flavor, brown the turkey bits in the pot before sautéing veggies.
Directions
- Warm the fat: In a large soup pot over medium heat, melt butter or warm olive oil until shimmering.
- Sauté aromatics: Add onion, carrots, and celery; cook 5–7 minutes, stirring occasionally, until veggies soften and the onion turns translucent.
- Garlic and herbs: Toss in garlic, thyme, and bay leaves; stir for 30 seconds until fragrant (you’ll smell it instantly).
- Add broth and turkey: Pour in broth, then nestle shredded turkey into the liquid. Bring to a simmer, skimming foam or fat if desired.
- Simmer gently: Reduce heat, cover, and cook 10 minutes—this melds flavors and tenderizes bits of turkey.
- Noodle time: Uncover, stir in egg noodles, and simmer 6–8 minutes until al dente (taste a noodle or two to check).
- Finish bright: Remove bay leaves, stir in lemon juice and fresh parsley, then season with salt and pepper.
- Serve hot: Ladle into bowls, garnish with extra herbs, and offer crusty bread or crackers on the side.
Servings & Timing
• Yield: 6 servings
• Prep Time: 15 minutes (chopping veggies, shredding turkey)
• Cook Time: 25 minutes simmering noodles and broth
• Total Time: 40 minutes from start to finish (easy weeknight win!)
Variations
• Spicy Kick: Add a pinch of red pepper flakes or a swirl of harissa.
• Dairy-Free Creaminess: Stir in ¼ cup coconut milk at the end.
• Green Boost: Mix in spinach or kale during the last 2 minutes of cooking.
• Herb Swap: Trade parsley for tarragon or dill for a fresh twist.
• Asian-Style: Replace noodles with rice noodles and finish with soy sauce and ginger.
• Italian Flair: Use orzo instead of egg noodles and add sun-dried tomatoes.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup (no noodles) for 2–3 months; freeze noodles separately or add fresh when reheating.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally; add a splash of broth to revive consistency.
• Make-Ahead: Assemble through Step 5, cool, then refrigerate overnight; complete noodles and finish flavors just before serving.
Notes
• I learned that stirring noodles into hot soup off-heat prevents mushy strands—trust me on this.
• If you like richer broth, roast turkey bones with carrots and onions for 30 minutes before simmering.
• For extra clarity, label your freezer bags with date and content—always handy when planning lunches.
• A splash of white wine or sherry in Step 4 can deepen flavor (totally optional but delightful).
FAQs
Q: Can I use raw turkey instead of leftovers?
A: Yes—brown raw turkey pieces in Step 1, then proceed; cook a bit longer until fully cooked.
Q: What if I don’t have fresh parsley?
A: Dried parsley works—use 1 teaspoon—and add it in Step 4 so it rehydrates.
Q: How do I keep the noodles from soaking up all the broth?
A: Store noodles separately and add just before serving, or undercook noodles slightly.
Q: Can I make this vegetarian?
A: Swap turkey for mushrooms or chickpeas and use vegetable broth for a meat-free version.
Q: Is this recipe freezer-friendly with noodles?
A: It’s best to freeze soup base only; fresh noodles added on reheating give better texture.
Q: How spicy is this by default?
A: It’s mild, but you can adjust heat with red pepper flakes or hot sauce.
Q: Can I use leftover rotisserie chicken?
A: Absolutely—cooked chicken is a perfect stand-in for turkey.
Q: How do I thicken the broth slightly?
A: Whisk 1 tablespoon cornstarch with cold water, stir into simmering soup, and cook 2 minutes.
Conclusion
This easy, comforting Turkey Noodle Soup turns simple ingredients into a nourishing, soul-warming meal—ideal for using up leftovers and feeding a crowd. Give it a try this week, leave a comment on how it turned out, and explore more cozy soup recipes to keep you warm all year.
Turkey Noodle Soup
Ingredients
- 4 cups cooked turkey shredded or chopped (leftovers work great)
- 8 cups low-sodium chicken or turkey broth look for Pacific Foods or Swanson
- 2 tablespoons olive oil or butter (use extra-virgin for depth)
- 1 medium yellow onion diced
- 3 carrots carrots peeled and sliced (rainbow carrots add color)
- 3 celery stalks celery stalks sliced on the bias
- 3 cloves garlic minced (optional—adds a lovely aroma)
- 1 teaspoon dried thyme (or 1 ½ teaspoons fresh)
- 2 bay leaves bay leaves
- 8 ounces egg noodles (sub gluten-free pasta or spiralized zucchini)
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- 1/2 lemon lemon (brightens flavors)
Instructions
- In a large soup pot over medium heat, melt butter or warm olive oil until shimmering.
- Add onion, carrots, and celery; cook 5–7 minutes, stirring occasionally, until veggies soften and the onion turns translucent.
- Toss in garlic, thyme, and bay leaves; stir for 30 seconds until fragrant (you’ll smell it instantly).
- Pour in broth, then nestle shredded turkey into the liquid. Bring to a simmer, skimming foam or fat if desired.
- Reduce heat, cover, and cook 10 minutes—this melds flavors and tenderizes bits of turkey.
- Uncover, stir in egg noodles, and simmer 6–8 minutes until al dente (taste a noodle or two to check).
- Remove bay leaves, stir in lemon juice and fresh parsley, then season with salt and pepper.
- Ladle into bowls, garnish with extra herbs, and offer crusty bread or crackers on the side.
