Ready in 30 minutes, this quick and easy turkey noodle soup is the perfect way to use leftover Thanksgiving turkey. Filled with veggies, cooked noodles, shredded turkey, and a flavorful broth, it’s a healthy and comforting meal.
I don’t know about you, but after making a turkey dinner, the last thing I want to do is cook anything else. That said, I never want Thanksgiving leftovers to go to waste, so I’m always looking for quick and easy recipes to use leftover turkey meat, and this turkey noodle soup recipe is exactly that.
This homemade soup turns leftover turkey into a family-friendly and freezer-safe recipe in a matter of minutes with minimal ingredients. Plus, you can easily make a double or triple batch if needed and store extra servings in the freezer for a warm, comforting meal on a cold day.
Why You’ll Love It
- Made in One Pot – This one-pot recipe requires minimal prep and clean-up time.
- Ready in 30 Minutes – This turkey soup is quick and easy to make.
- High in Protein – The combination of shredded turkey and egg noodles gives this soup 37 grams of protein per serving.
- Super Versatile – You can use any style of noodles and add any veggies you have on hand to this turkey noodle soup.
Ingredients + Substitutions
- Turkey – Some leftover turkey meat to add some protein. While this is a turkey noodle soup recipe, you can make it with leftover chicken meat as well. See the notes section of the recipe card for details.
- Noodles – To add some complex carbohydrates and fiber. The recipe calls for egg noodles, but you can use any noodles you like.
- Broth – To make the soup. You can use store-bought or homemade broth. If you’re feeling up to it, you can simmer the turkey carcass to make a homemade turkey broth. Alternatively, a combination of pre-made chicken broth or vegetable broth and water works just as well.
- Onion + Garlic – To flavor the soup. The recipe calls for a whole onion and garlic cloves, but onion powder and garlic powder will also work well. See the notes section of the recipe card for details.
- Carrots + Celery – To add some veggies and make the mirepoix mix.
- Parsley + Thyme – To flavor the soup. The recipe calls for dried parsley and dried thyme, but fresh parsley and fresh thyme will also work. See the notes section of the recipe card for details.
- Bay Leaf – To create additional, although optional.
- Olive Oil – To add some healthy fats, butter or avocado oil will also work well.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free broth and gluten-free egg noodles or pasta.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
While this turkey noodle soup is a nutrient-dense meal as is, you can increase its nutrient content by making homemade turkey broth with a leftover turkey carcass. Not only are bones rich in micronutrients, but they are also one of the best food sources of collagen.
Serving Suggestions
This turkey noodle soup is a balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an extra cup of leftover turkey breast or thigh meat to the recipe.
- To make it higher in carbohydrates, add an extra 1/2 pound of egg noodles (along with required broth and water) to the soup and/or serve the soup with a side of crusty bread.
- To make it higher in fiber, swap the egg noodles for whole wheat pasta and/or add some high-fiber foods such as white beans, green beans, or frozen peas to the soup.
- To make it lower in fat, only use pieces of white turkey meat.
- To reduce sodium content, use low-sodium chicken broth.
Can I make it in a slow cooker?
Yes, you can make this turkey noodle soup in a slow cooker or crockpot. Add the onion, carrots, celery, garlic, dried parsley, dried thyme, salt, black pepper, bay leaf, turkey broth, and shredded turkey meat to a slow cooker and cook on high for 3 hours or on low for 6 hours. Once cooked, add the egg noodles and cook for a final 20-30 minutes on high until the noodles are tender.
Storage + Reheating
To Refrigerate: Allow the soup to cool completely, then place it in an airtight container and store it in the fridge for 3 to 5 days.
To Freeze: Place the cooled soup in a freezer-safe airtight container and freeze for up to 3 months.
To Reheat: Warm thawed soup in a saucepan or pot on the stovetop on medium heat for 5-10 minutes until warm or in a microwave-safe dish in the microwave for 2-3 minutes.
More Noodle Soup Recipes:
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Turkey Noodle Soup
This turkey noodle soup is a great way to turn leftover holiday turkey into a delicious recipe with minimal effort. It’s made in one pot, ready in 30 minutes, and keeps well in the fridge for days or freezer for months.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x
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Category: Soup
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 8 cups turkey broth, or chicken broth
- 3 cups cooked turkey meat, cubed or shredded
- 1/2 pound egg noodles, uncooked
- Fresh parsley, to serve
Instructions
- In a large soup pot or Dutch oven on medium-high heat, warm the olive oil, then add the diced onion, carrots, and celery, and cook, stirring occasionally, for 5-6 minutes until tender.
- Add the minced garlic, dried parsley, dried thyme, salt, and pepper, stir to combine with the onion mixture, and cook for an additional minute until fragrant.
- Add the bay leaf, broth, and water to the pot, stir again to combine, then bring the mixture to a boil.
- Once boiling, add the dry egg noodles and turkey meat, and cook for 8-10 minutes, or as per package directions, until the noodles are cooked to al dente.
- Once cooked, turn off the heat, then taste the soup and season with additional salt and pepper as needed.
- The turkey noodle soup can be served immediately with fresh parsley, and any leftover soup can be cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #2.
To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #2.
To Use Fresh Parsley: Use 1 tablespoon of minced fresh parsley in step #2.
To Use Fresh Thyme: Use 1 tablespoon of minced fresh thyme in step #2.
To Use Leftover Chicken: Swap the leftover turkey for 3 cups of shredded leftover chicken in step #4.
To Use Pasta: Swap the egg noodles for 1/2 pound of dry pasta of your choice in step #4.
To Use Cooked Noodles: Prepare the soup as outlined in steps 1# to #4, and cook egg noodles separately in another pot. Add the cooked noodles to the pot in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 314 calories
- Sugar: 4 grams
- Fat: 11 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 37 grams
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