Turkey noodle soup recipe is the ultimate comfort food that warms you from the inside out. Whether you’re using leftover turkey from a holiday feast or cooking up a fresh batch just for this dish, the hearty flavors and soothing broth make it a family favorite. With a savory blend of vegetables, aromatic herbs, and tender egg noodles, this soup is both satisfying and nourishing. In just under an hour, you can create a homemade meal that’s perfect for chilly nights, meal prep, or a quick, wholesome dinner option. Let’s dive into how to make this delicious classic!
Why You’ll Love This Turkey Noodle Soup Recipe
This turkey noodle soup is a go-to recipe when you need something simple, warm, and delicious. It’s packed with nutrient-rich vegetables and lean protein, making it a wholesome option that doesn’t compromise on flavor. The recipe is flexible, perfect for using up leftover turkey or adapting with what you have in the fridge. Plus, it freezes beautifully, so you can always have a cozy meal on hand for busy weeknights or when you’re feeling under the weather.
Ingredients
- 4 large carrots, peeled and thinly sliced crosswise (about 2 cups)
- 4 medium stalks celery, thinly sliced crosswise (about 2 cups)
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 8 cups unsalted homemade turkey or chicken stock, or a low-sodium store-bought version
- 4 cups shredded, cooked turkey
- 12 ounces dried wide egg noodles
- 1/2 medium bunch fresh parsley or dill, leaves coarsely chopped
Step-by-Step: How to Make Turkey Noodle Soup
- Bring a large pot of salted water to a boil for the noodles.
- In a separate heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.
- Add the sliced carrots, celery, and diced onion. Season with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the minced garlic and thyme sprigs, cooking until fragrant (about 1 minute).
- Pour in the turkey or chicken stock. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
- Meanwhile, cook the egg noodles in the boiling water according to package instructions until al dente (5-8 minutes). Drain well.
- Remove thyme sprigs from the soup. Stir in the cooked turkey and drained noodles. Turn off the heat and stir to combine.
- Garnish with chopped parsley or dill before serving.
Helpful Tips
- Use leftover turkey from Thanksgiving or a rotisserie chicken in a pinch.
- Cook the noodles separately to prevent them from becoming mushy when stored.
- Add a splash of lemon juice or a pinch of red pepper flakes for extra brightness and kick.
- Make a double batch and freeze half for future meals.
Substitutions And Variations
- Turkey: Substitute with cooked chicken if that’s what you have on hand.
- Noodles: Try using whole wheat noodles, gluten-free pasta, or even rice for a different texture.
- Herbs: Swap fresh thyme for rosemary, bay leaf, or Italian seasoning.
- Vegetables: Add peas, green beans, or spinach for extra nutrition and color.
Storage Instructions
- Refrigerator: Store leftover soup (without noodles) in an airtight container for up to 3 days. Keep noodles separate and add when reheating.
- Freezer: Freeze the soup without noodles for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stove.
Nutritional Information
(Approximate per serving – makes 6 servings)
- Calories: 350
- Protein: 28g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 3g
- Sodium: 700mg
Serving Suggestions
- Serve with crusty bread or a warm dinner roll.
- Pair with a simple green salad or roasted vegetables.
- For a heartier meal, add a grilled cheese sandwich on the side.
- A glass of white wine or hot herbal tea pairs beautifully for a cozy dinner.
Frequently Asked Questions About Turkey Noodle Soup
Can I use chicken instead of turkey?
Absolutely! Cooked chicken is a great substitute and works just as well in this recipe.
Can I freeze turkey noodle soup?
Yes, but it’s best to freeze the soup without the noodles to prevent them from becoming mushy when thawed and reheated.
What’s the best way to reheat this soup?
Gently reheat the soup on the stovetop over medium heat. If the noodles were stored separately, add them once the soup is hot.
Can I make this soup in advance?
Yes! The soup can be made up to 2 days ahead. Just cook the noodles fresh when you’re ready to serve.
What if I don’t have fresh herbs?
Dried thyme or mixed Italian seasoning can be used in place of fresh herbs, though the flavor might be slightly less vibrant.
Conclusion
Thank you so much for stopping by and trying this Turkey Noodle Soup recipe! I genuinely hope it brings warmth and comfort to your table, just like it has to mine. It’s an easy, flavorful dish that’s perfect for using up leftovers and making any night feel like a special home-cooked occasion. Whether you’re new to cooking or a seasoned chef, this soup is sure to become a staple in your kitchen. Happy cooking — I truly appreciate you being part of this food-loving community!
Turkey Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
Description
A cozy and classic Turkey Noodle Soup loaded with fresh veggies, tender turkey, and egg noodles in a savory, herb-infused broth. It’s the perfect way to use up leftover turkey and enjoy a warm, satisfying meal any night of the week.
Ingredients
4 large carrots, peeled and thinly sliced crosswise (about 2 cups)
4 medium stalks celery, thinly sliced crosswise (about 2 cups)
1/2 medium yellow onion, diced (about 1 cup)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
4 sprigs fresh thyme
8 cups unsalted homemade turkey or chicken stock, or a low-sodium store-bought version
4 cups shredded, cooked turkey
12 ounces dried wide egg noodles
1/2 medium bunch fresh parsley or dill, coarsely chopped
Instructions
- Bring a large pot of salted water to a boil for the noodles.
- In a separate heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.
- Add the sliced carrots, celery, and diced onion. Season with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the minced garlic and thyme sprigs, cooking until fragrant (about 1 minute).
- Pour in the turkey or chicken stock. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
- Meanwhile, cook the egg noodles in the boiling water according to package instructions until al dente (5-8 minutes). Drain well.
- Remove thyme sprigs from the soup. Stir in the cooked turkey and drained noodles. Turn off the heat and stir to combine.
- Garnish with chopped parsley or dill before serving
Notes
For best texture, store the noodles separately if making ahead. The soup can be made 2 days in advance or frozen (without noodles) for up to 1 month.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Carbohydrates: 35g
- Protein: 35g
