There’s something about turkey noodle soup that immediately transports me back to cozy afternoons at my grandma’s kitchen. The steam rising from the bowl, the rich aroma of herbs and roasted turkey mingling with tender noodles—it’s pure comfort in a ladle. Honestly, this soup feels like a warm hug on a chilly day. I always think of it as the cousin to Chicken Noodle Soup, but with a deeper, richer flavor from the turkey. After holiday roasts, leftover turkey often seems to get neglected, but this turkey noodle soup has been our family’s secret to turning those scraps into something magical and comforting. If you’ve ever wished you could bottle up that heartwarming feeling into a bowl, this is exactly it.
What is Turkey Noodle Soup?
Think of Turkey Noodle Soup as the cozy, comforting sibling of the classic chicken noodle. It’s essentially a broth-based soup featuring tender chunks of turkey, soft noodles, and a melange of vegetables, simmered gently to coax out every bit of flavor. The name’s straightforward—turkey as the star protein, paired up with noodles to add a nourishing texture that hugs every bite. It’s approachable and homey, the type of recipe that’s great when you want something nourishing without fuss. Whether you’re using freshly cooked turkey or digging into leftovers, this soup feels like a blank canvas that you can customize with herbs, veggies, or a splash of something fresh. It’s familiar but never dull—which is exactly why it’s become a staple during colder months or whenever the soul craves a gentle, satisfying meal.
Why you’ll love this recipe?
What I love most about this turkey Noodle Soup is how well it hits all the right notes without feeling complicated. First off, the flavor is incredible—imagine savory, slow-simmered turkey broth bursting with layers of garlic, thyme, and a hint of rosemary, mingling perfectly with the softness of egg noodles. Every spoonful feels like a comforting story. Now, speaking of simplicity, this soup definitely wins. I’ve made it on frantic weeknights when time is tight, and it still manages to pull through as a crowd-pleaser without much hands-on fuss. It’s great for stretching a little leftover turkey into generous portions without breaking the bank or resorting to takeout.
Plus, it’s wildly versatile. The base is your blank slate—you can throw in whatever veggies you have on hand, swap noodles for gluten-free alternatives, or even jazz it up with a splash of hot sauce. My kids ask for this all the time because it’s mild but full of cozy flavor. Compared to other soups like classic chicken noodle or even creamy chowders, turkey noodle soup feels lighter yet still incredibly satisfying. It’s like that old favorite sweater you pull out season after season—reliable, warm, and always there when you need it. Honestly, if you’ve loved Chicken Noodle Soup before, this one’s a lifesaver on busy nights and a wonderful way to breathe new life into your turkey leftovers.
How do I make Turkey Noodle Soup?
Quick Overview
Making turkey Noodle Soup is one of those joyful “set it and simmer” recipes that fill your kitchen with the best aromas while you unwind or get other things done. We start by building a rich broth from turkey bones or stock, layering in savory aromatics and fresh herbs for depth. Then comes the tender turkey and noodles, which cook right in the simmering soup so they soak up all that goodness. The whole process feels straightforward—no complicated techniques or fancy tools—just genuine, real food that tastes like it took hours (but doesn’t). I promise, you’ll fall in love with the smell wafting through your house long before the first spoonful.
Ingredients
For the Broth:
- Leftover turkey bones and carcass – perfect for rich flavor.
- 1 onion, roughly chopped – brings sweetness and depth
- 2 carrots, peeled and cut into chunks – adds natural sweetness
- 2 celery stalks, chopped – classic soup base
- 4 cloves garlic, smashed – for an aromatic punch
- A few sprigs of thyme and rosemary – fresh herbs uplift it beautifully
- 2 bay leaves – subtle earthiness
- Salt and freshly cracked black pepper – essential for balance
- Water – or low-sodium chicken/turkey stock if you want extra body
For the Soup:
- 2 cups cooked turkey, shredded or chopped – the star protein
- 2 cups egg noodles (or any noodle you love) – best when tender but not mushy
- 1 cup chopped carrots – for color and crunch
- 1 cup chopped celery – keeps things fresh and vibrant
- 2 tablespoons fresh parsley, chopped – stirred in at the end for brightness
- Juice of half a lemon (optional) – adds a subtle pop that wakes the broth up
Step-by-Step Instructions
Step 1: Build Your Broth
Grab a large pot and toss in your turkey bones, onion, carrots, celery, garlic, and herbs. Cover everything with cold water, seasoned lightly with salt and pepper. Bring it to a gentle boil, then reduce to low and let it simmer, uncovered, for about 1.5 to 2 hours. You’ll see the broth slowly develop that rich amber color—it smells amazing, trust me. Skim off any foam that rises to keep it clear. This slow simmer is key to coaxing out every bit of turkey goodness.
Step 2: Strain the Broth
Once your broth has developed maximum flavor, carefully strain out the solids into a clean pot, discarding the bones and veggies (or save the veggies for a soft-textured side dish). Taste your broth, adding salt or pepper if needed. This is your soup’s heartbeat, so make sure it sings.
Step 3: Cook the Veggies
Add the chopped carrots and celery to the broth and bring it back to a gentle simmer. Cook them until tender but still holding their texture, about 8–10 minutes.
Step 4: Add the Turkey and Noodles
Stir in the shredded turkey and then drop in your noodles. Depending on the noodle type, they’ll usually be tender in 6–8 minutes. Keep an eye on them so they don’t get mushy. This step makes the soup feel hearty without weighing it down.
Step 5: Final Touches
Once everything is perfectly cooked, remove the pot from heat. Stir in the fresh parsley for an herby burst and the lemon juice if you want a subtle zing to brighten the flavors. I like adding lemon here because it layers a fresh note that lifts the whole bowl, especially on colder evenings.
Step 6: Serve Warm and Enjoy!
Ladle the soup into bowls and watch everyone’s faces light up as they dig into this tender, comforting delight. The noodles carry the broth right to the spot, the turkey melts with every bite, and the carrots add that little pop. This soup smells like home.
What to Serve It With
For Breakfast: Sometimes, I like to have a small bowl alongside a buttery croissant and a strong cup of coffee for a comforting, easy morning. The mild richness of the soup is surprisingly the perfect gentle wake-up call.
For Brunch: Served with a crisp green salad dressed in lemon vinaigrette, it becomes a lovely light meal. A glass of chilled white wine or sparkling water with lemon complements the herbaceous notes beautifully.
As Dinner: I love pairing this soup with crusty garlic bread or a warm biscuit. It’s the kind of meal that feels like a hug, perfect after a long day or on a rainy night when you just want to sink into comfort.
For Cozy Snacks: Leftovers make a fantastic snack, reheated gently with a sprinkle of cheese or a dash of hot sauce. It’s a wonderful way to sneak in warmth and nutrition, particularly when you’re craving something simple but satisfying.
Our family has a little tradition where we pour small bowls for everyone before a holiday movie night. The smell alone brings everyone to the kitchen, and it’s disappeared in minutes every time.
Top Tips for Perfecting Your Turkey Noodle Soup
Broth Building: Don’t rush the broth. Slow simmering extracts the deepest flavor from those turkey bones. I’ve learned the hard way that skipping this step leaves the soup flat. If you’re short on time, a good-quality store broth works, but homemade is truly next level.
Vegetable Prep: Chop veggies uniformly so they cook evenly. I usually keep carrot pieces about the size of my pinky finger—big enough to bite but not overwhelming. If you’re not a celery fan, parsley or green beans make fine swaps.
Noodle Timing: Add noodles last and watch closely so they don’t turn mushy. I’ve had batches where the noodles got too soft after simmering too long, and it just kills the texture. If you plan to have leftovers, undercook noodles just a touch—they’ll soak up broth overnight.
Turkey Texture: Use dark meat turkey if you can—it’s juicier and stays tender in the soup. Leftover roast turkey breast can dry out quickly, so chop it into bite size and avoid overcooking.
Herb Enhancements: Fresh herbs make a world of difference. Don’t skip the parsley topping at the end; it adds a lively, fresh pop. Thyme is my secret weapon during simmering, but I sometimes play with sage or marjoram for a twist.
Lemon Zest & Juice: I always add a squeeze of lemon juice after cooking to “wake up” all the flavors. It’s like a secret ingredient that brightens the whole bowl but stays subtle. If you like, a small pinch of lemon zest adds extra zing.
Storing and Reheating Tips
Room Temperature: Soups like this won’t last more than a couple of hours unrefrigerated, so cover the pot and refrigerate soon after serving to keep it fresh and safe.
Refrigerator Storage: Transfer leftovers to airtight containers and use within 3 to 4 days. The noodles tend to absorb broth after a day or so, so add a splash of warm stock or water when reheating to loosen it back up to that perfect slurpy consistency.
Freezer Instructions: I freeze leftover turkey noodle soup in portions, leaving the noodles out to avoid sogginess. Freeze broth and turkey separately from cooked noodles if you can. Thaw overnight in the fridge or gently warm on the stove, adding noodles freshly cooked at serving time for best texture.
Glaze Timing Advice: Since this isn’t a glazed dish, it’s more about finishing touches. If you like, sprinkle fresh parsley or grated Parmesan right before serving for extra flavor, but avoid adding them before storing—they lose their charm if left too long.
Frequently Asked Questions
Final Thoughts
Every time I stir up a pot of turkey noodle soup, I’m reminded of family gatherings, the sound of kids laughing, and the simple joy of a warm meal shared around the table. It feels like magic how a few humble ingredients transform into something that comforts, nourishes, and delights all at once. If you’ve got leftover turkey sitting in the fridge or just want a bowl of kindness on a chilly day, give this recipe a whirl. It’s forgiving, adaptable, and downright delicious. I’d love to hear your favorite tweaks or memories with turkey noodle soup, so drop a comment and share your story. Happy cooking, and even happier slurping!
turkey noodle soup
Ingredients
Main Ingredients
- 6 cups homemade turkey stock (or low sodium canned stock)
- 1 bay leaf bay leaf
- 1 cup diced carrot
- 0.75 cup chopped onion
- 0.75 cup diced celery
- 2 cloves garlic (minced)
- to taste salt
- to taste freshly ground black pepper
- 0.25 cup chopped parsley
- 3 oz uncooked egg noodles (no-yolk recommended)
- 2 cups leftover shredded turkey about 8 ounces
Instructions
Preparation Steps
- Fill a large saucepan with homemade turkey stock or low sodium canned stock.
- Add bay leaf, diced carrots, chopped onion, diced celery, minced garlic, salt, and freshly ground black pepper to taste. Simmer for 10 to 15 minutes until vegetables are soft.
- Add chopped parsley, uncooked egg noodles, and leftover shredded turkey. Cook according to noodle package directions, about 5 minutes.
- Discard the bay leaf and serve the soup hot.
