Turkey Noodle Soup is the kind of cozy, satisfying meal that just always hits the spot during the colder months. The tender vegetables, hearty noodles, and rich, savory broth create a warm and comforting bowl that feels homemade and nourishing. Also, it’s a great way to use up leftover roasted turkey from your holiday meal!
Why You’ll Love This Turkey Noodle Soup
This soup is cozy, flavorful, and perfect for stretching your leftovers into a wholesome dinner. The broth is savory without feeling heavy, the noodles cook right in the pot, and the turkey stays juicy and tender. It’s also a smart solution for the week after Thanksgiving when you want something easy but still homemade. The entire recipe comes together in about 30 minutes, which makes it a reliable weeknight option during the colder months. If you want to take this recipe to the next level, homemade egg noodles are the perfect addition!
Can I Use Chicken Instead of Turkey
Yes, this recipe works equally well with shredded rotisserie chicken or leftover roasted chicken. The broth and seasoning stay the same, so it’s an easy swap anytime you want a quick homemade soup. With a few quick ingredient changes, you can also make a creamy chicken noodle soup.
Storage and Reheating
Turkey noodle soup keeps well for up to 3 days in the refrigerator. The noodles continue to absorb broth as they sit, so you may need to add extra broth or water when reheating. Warm gently on the stovetop over medium heat until hot. If you want to freeze the soup, freeze it without the noodles, then cook fresh noodles when you thaw and reheat it.
Turkey Noodle Soup
Ingredients
- 1 tablespoon unsalted butter
- ½ medium yellow onion, diced (about ½ cup)
- 2 ribs celery, chopped (about ½ cup)
- 2 medium carrots, sliced (about 1 cup)
- 2 teaspoons minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups turkey broth, chicken or vegetable broth can also be used
- 1½ cups uncooked egg noodles
- 2½ cups cooked turkey, cubed
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion, chopped celery, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables are just tender, about 5 to 8 minutes.
- Stir in the minced garlic, dried thyme, dried rosemary, kosher salt, and ground black pepper. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the turkey broth and increase the heat to bring it to a boil.
- Once boiling, add the uncooked egg noodles. Cook for about 8 minutes, or until the noodles are just tender.
- Stir in the cubed cooked turkey and let it boil for another 1 to 2 minutes, or until the turkey is heated through.
- Taste and adjust seasoning with additional salt and pepper, if needed. Serve hot.
This recipe was inspired by the Turkey Noodle Soup on iamhomesteader.com.
