This Turkey Noodle Soup is the perfect way to use up leftover Thanksgiving turkey or rotisserie chicken! Made with tender shredded turkey, hearty egg noodles, and a rich, flavorful broth, this homemade soup is a comforting classic. Whether you’re looking for a quick weeknight dinner, an easy meal prep option, or a cozy bowl of soup on a cold day, this easy turkey noodle soup recipe is a must-try.

With fresh vegetables, aromatic herbs, and a savory broth, this soup is nutritious, filling, and made in just one pot. Plus, it’s super versatile—swap the noodles for rice, quinoa, or even low-carb options like zucchini noodles.
If you’re wondering how to make turkey noodle soup from scratch, this recipe is simple and beginner-friendly. It’s also freezer-friendly, so you can make a big batch and enjoy it later. Serve it with crusty bread, biscuits, or a side salad for a complete meal.
Try this best homemade turkey noodle soup recipe today and enjoy a bowl of comfort food that’s both delicious and easy to make!
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 medium carrots, thinly sliced into circles
- 2 large celery stalks, finely diced
- 1 small/medium onion, finely diced
- 8 cups turkey stock (or chicken/vegetable broth)
- 4 cups water
- 4 medium Yukon gold potatoes, peeled and cubed
- 2 bay leaves
- 2 Tbsp fresh parsley, chopped
- 1 1/2 tsp fine sea salt (or to taste)
- 1/2 tsp black pepper
- 1 1/2 cups egg noodles (or 3/4 cup small pasta)
- 3 cups leftover turkey, shredded (white and/or dark meat)
- 1 garlic clove, pressed or grated
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add olive oil, then sauté onions, carrots, and celery until softened and lightly golden, about 5-7 minutes.
- Pour in turkey stock, water, potatoes, bay leaves, salt, and pepper. Bring to a boil and cook at a medium boil for 10 minutes.
- Add pasta and shredded turkey. Continue cooking for another 5 minutes, or until pasta and potatoes are tender. Taste and adjust salt and pepper as needed.
- Stir in pressed garlic and chopped parsley, then immediately remove from heat.
- Discard bay leaves and serve hot, garnished with extra parsley if desired.
Tips
- Use homemade turkey stock for the best flavor, but store-bought works well too.
- For a thicker soup, mash some of the potatoes before serving.
- Leftover rotisserie chicken can be used instead of turkey.

Variations and Substitutions
- Swap egg noodles for rice, orzo, or another small pasta shape.
- Add a squeeze of lemon juice for brightness.
- Stir in a handful of spinach or kale for extra greens.
FAQs
Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days. Reheat gently on the stove.
Can I freeze turkey noodle soup?
Yes, but leave out the noodles and add them fresh when reheating to prevent mushiness.
Serving Suggestions
- Serve with crusty bread or biscuits.
- Pair with a fresh green salad.
- Add a sprinkle of parmesan for extra flavor.
Why You’ll Love This Recipe
- A great way to use up Thanksgiving leftovers.
- Cozy, comforting, and packed with flavor.
- Easy to make in one pot with simple ingredients.
Turkey Noodle Soup Recipe
8
servings15
minutes30
minutesIngredients
3 Tbsp extra virgin olive oil
2 medium carrots, thinly sliced into circles
2 large celery stalks, finely diced
1 small/medium onion, finely diced
8 cups turkey stock (or chicken/vegetable broth)
4 cups water
4 medium Yukon gold potatoes, peeled and cubed
2 bay leaves
2 Tbsp fresh parsley, chopped
1 1/2 tsp fine sea salt (or to taste)
1/2 tsp black pepper
1 1/2 cups egg noodles (or 3/4 cup small pasta)
3 cups leftover turkey, shredded (white and/or dark meat)
1 garlic clove, pressed or grated
Directions
- Heat a large soup pot or Dutch oven over medium-high heat. Add olive oil, then sauté onions, carrots, and celery until softened and lightly golden, about 5-7 minutes.
- Pour in turkey stock, water, potatoes, bay leaves, salt, and pepper. Bring to a boil and cook at a medium boil for 10 minutes.
- Add pasta and shredded turkey. Continue cooking for another 5 minutes, or until pasta and potatoes are tender. Taste and adjust salt and pepper as needed.
- Stir in pressed garlic and chopped parsley, then immediately remove from heat.
- Discard bay leaves and serve hot, garnished with extra parsley if desired.

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