Turkey Noodle Soup

This hearty and restorative Turkey Noodle Soup recipe makes the best use of your holiday turkey leftovers. With loads of veggies, an easy homemade stock, and perfectly tender noodles, it’s the best, coziest soup for this time of year.

In our household, Thanksgiving isn’t complete without having this turkey noodle soup the day after our big feast. Filled with turkey meat, noodles and vegetables, it’s the perfect way to use up your Thanksgiving leftovers with very little effort. Herby, warming and soothing, we look forward to it all year.

Store-bought stock will work just fine, but if you use the leftover turkey bones to make your own stock, your broth will taste even richer. Granted, this means it will take a little longer to make the soup but the work is almost completely hands-off and the pay-off is pretty huge.

Either way, this turkey noodle soup is a delightful one-pot meal that will warm you up from your head to your toes.

Why You Will Love This Turkey Soup Recipe

• The broth: What makes this turkey soup standout is that it is made with a rich and flavourful homemade turkey stock. It’s ridiculously easy to make from your turkey leftovers and like all homemade stocks, it is also very nourishing and restorative.
• Savory, rich flavors: Even with store-bought broth, this turkey soup has incredibly deep, rich flavors thanks to the herbs, veggies, seasonings and turkey meat.
• Healthy: Not only does the soup taste delicious, but all those veggies and turkey broth are a great source of vitamins C and K, as well as other antioxidants and minerals. A great way to build a healthy immune system to fight off viruses that are so prevalent this time of year.
• Nostalgic: The aromas and flavors from this homemade turkey soup will feel like a comforting hug.
• Easy to make: If you are using store-bought broth, this soup couldn’t easier or faster to throw together. Even if you are making your own stock with the leftover turkey bones, you will throw everything in a pot and walk away until it’s ready.
• Noodle-y! The noodles are optional but of course kids and adults alike will love the fun, old-fashioned vibe they bring to this soup.

Key Ingredient Notes

Made with just a few simple ingredients, this leftover turkey soup recipe makes a fabulous hearty meal the whole family will love.

• Broth: Here you have options. Make an easy homemade turkey broth by using the roasted turkey carcass from Thanksgiving. Or, use a good quality, low-sodium chicken stock. You can find instructions for the homemade turkey stock/broth in the section below.
• Onion, carrots, and celery – The classic base for many soups, these fresh vegetables are essential for flavor and texture. Apparently, cooked bits of celery in soup can be rather unpopular. If this is your case, feel free to leave them out.
• Garlic – For some spicy, pungent flavor and aroma.
• Turkey meat – We will be using the turkey meat that is leftover from the roasted turkey. If you find you don’t have enough meat, you can use meat from a rotisserie chicken. Alternatively, poach a bone-in chicken breast withe the simmering veggies.
• Kosher salt and black pepper – For the best tasting soup, make sure to season generously. If the soup tastes bland, it needs a little more salt.
• Noodles – We love noodles in our turkey soup but the soup is delicious with or without them so feel free to leave them out if you wish. Here I used wide egg noodles but thin noodles, or any variation, will work just as well. I like to have a lot of broth in soup so I will usually boil the noodles in water, not in the broth. This way, they don’t overcook or soak up all the soup broth. Then, you can simply add the cooked noodles to the served soup bowls as needed.
• Herbs – Fresh herbs add lovely bright flavors to this turkey soup. If you made your own turkey stock with the addition of fresh herbs, you don’t need to add any to the soup (other than parsley). But if you are using store-bought broth, consider adding two bay leaves and a few sprigs of thyme.

How To Make A Simple Homemade Turkey Stock

I get it, no one feels like fussing with making a turkey stock after hosting a big dinner. But hear me out. This turkey stock is so simple, it doesn’t even require the use of a knife. You are simply taking the leftover turkey carcass and/or bones, throwing them in a large pot, adding a few fresh herbs, if you have any on hand, and water. Simmer gently for two hours, and that’s it.

Two hours of simmering the bones is enough time to achieve a gelatinous stock that is rich and full of flavor without needing to add chopped vegetables. The stock truly practically makes itself and you end up with a glorious stock to make your turkey homemade soup. Win win!

Here’s the step-by-step to make it:

1. Remove most of the meat from the leftover thanksgiving turkey and reserve it for the soup. Leave any skin and a bit of meat on the bones—these will add more flavor and gelatin to the stock.
2. Using your hands, or a kitchen shears if needed, break the larger pieces of bone so they fit in your largest soup pot.
3. Add enough cold water to the pot to cover the bones by two to three inches. Optional: Add two bay leaves, a few sprigs of thyme and few sprigs of parsley. 1 cup of white wine is also optional but will add a lovely complex flavor to the broth.
4. Bring almost to a boil over medium-high heat then reduce heat to low so it maintains a gentle simmer. Cook for 2 hours or up to 8 hours.
5. Strain stock through a colander into a large bowl, then strain again through a fine-mesh sieve; discard solids. If using immediately, let stock cool slightly and skim some fat from the surface. To use later, let stock cool completely then refrigerate, covered, in an airtight container for up to 3 days. Stock can also be frozen for up to 4 months.

Easy Substitutions

• Make it creamy soup: To make a creamy turkey noodle soup, add 1 cup of half and half at the same time you add the noodles.
• Use leftover chicken: It almost goes without saying, but this is a great recipe to use with a leftover chicken carcass, too. You may need to cook a little more chicken to have enough chicken meat.
• Egg Noodles: Any small-shaped pasta such as shells, tubetti, or macaroni, will work for this soup. You can also use small diced potatoes or rice, instead of pasta.

How To Make This Easy Turkey Noodle Soup Recipe

This homemade turkey noodle soup is my favorite way to use up all the leftover turkey meat from our Thanksgiving dinner. Once you have the stock sorted, the soup comes together really easily and quickly.

Step 1: In a large soup pot, cook onion in olive oil until soft, about 5-7 minutes. Add carrots, celery, garlic, salt and pepper. (If using store-bought broth, consider adding 2 bay leaves and 4-5 thyme sprigs.)

Step 2: Add 10 cups of homemade or store-bought broth and bring to a boil. Lower temperature and simmer for 15-20 minutes, or until vegetables are tender.

Step 3: Add egg noodles and cook just until noodles are al dente. (Alternatively, cook the noodles separately so they don’t get mushy and soak up all the broth.) 

Step 4: Stir in shredded turkey and chopped parsley and cook 2 to 3 minutes longer or until turkey is heated through. Serve immediately.

Your Questions Answered 

Can I make turkey soup with storebought broth?

While I do urge you to try and make your own turkey stock, you absolutely can make it with store-bought broth. Just be sure to use a really good quality broth and add some thyme sprigs, bay leaves, and parsley to make it more flavorful.

Do I have to add noodles to my turkey soup?

The noodles are absolutely optional! Omit them if you wish and enjoy a turkey soup that is just as fabulous.

What To Serve With Turkey Soup?

This turkey noodle soup is a one-pot meal that is filling and nourishing so you can serve it all on its own. That said, it’s hard to resist having it with some crusty bread on the side or a few slices of avocado right in the soup — yum!

Needless to say, everyone will go bananas if you serve the soup with these jalapeño cornbread muffins.

Storage And Reheating Tips

• Storage: The best part about this turkey noodle soup recipe is that it’s even better the next day. If you cooked the noodles in the broth, be sure to strain the soup and store the noodles and broth separately. This will avoid the noodles soaking up all the broth and going mushy. Store the leftovers in an airtight container in the fridge for up to 4 days. 

• Reheating: Reheat the noodles and broth in a saucepan pan until heated through. 

• Freezing: This turkey soup freezes beautifully, but again, it is best to store the noodles and broth separately. Cool the soup completely, then place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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