Homemade Turkey Noodle Soup

This Turkey Soup is one of the easiest, most wildly delicious ways to use leftover turkey (tips for using rotisserie chicken or turkey breast, too)! It’s seasoned to perfection (no bland soup here!) and loaded with veggies and aromatics to create a dizzyingly delicious broth you’ll want to guzzle. This one-pot wonder is pantry-friendly and highly flexible, with many variations included.

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up close of a ladle of turkey soup showing the juicy turkey, noodles and vegetables

This is the Best Turkey Soup Recipe!

ONE POT. With hours of Thanksgiving prep behind you, this leftover turkey soup gives you a break from all those pots and pans with only one pot to wash!
FLAVORFUL. This turkey noodle soup recipe is a warm, savory symphony of juicy turkey, al dente noodles, tender veggies, and layers of complex aromatic flavor swaddled in a fragrant broth. The soup is perfected with hand-picked Italian seasonings that complement the turkey without overwhelming it.
Al DENTE. Chopping the veggies a little thicker and adding the noodles at the very end creates a perfectly textured soup, unlike many recipes that can leave you with mush!
FLEXIBLE. The ingredients for this soup recipe are simple and inexpensive, and you probably have almost all of them on hand – including the turkey! This recipe can also be made with rotisserie chicken, any of your favorite veggies, rice, tortellini, or beans, or it can be made creamy. See the variations section for more ideas.
MEAL-IN-ONE. This recipe is chock full of protein, veggies, and starch for a complete meal made in one pot! You can skip the sides because it is stand-alone worthy, or serve it with no-fuss sides like a simple Caesar salad and crusty bread.

top view of a pot of turkey noodle soup showing how chunky the soup is

Turkey Noodle Soup Recipe Ingredients

This homemade turkey soup is made with straightforward ingredients that become exponentially more delicious by sautéing and simmering. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Turkey: Using leftover roasted turkey makes this turkey soup a cinch! If it’s not turkey day, roast a small 3-pound turkey breast or use rotisserie chicken.
To use turkey breast, rub it with olive oil, garlic powder, onion powder, salt, and pepper and bake it per package instructions. You can also season your turkey breast with a spice rub called “Kinder’s Buttery Garlic Salt” – it is magic! I add pepper to the rub and use the mix on everything (not a paid endorsement, just a fabulous find). You will be blown away at how tasty your roasted turkey breast is!
Noodles: My personal favorite noodles for this recipe are egg noodles. Egg noodles are made with a higher proportion of eggs to flour than traditional pasta, resulting in a softer, fluffier, lighter, and almost buttery texture. They are slightly chewy, and their wavy texture dances in your mouth.
Carrots: Please don’t use baby carrots because aren’t nearly as flavorful. Chop the carrots on the thicker side because they are going to simmer for 30 minutes or so.
Celery: Also needs to be chopped on the thicker side, about 3/8-inch so they don’t become mushy.
Onion: Use one diced yellow onion for aromatic depth. You may substitute with 1 ½ teaspoons onion powder if you’re in a bind.
Garlic. Use 4-6 garlic cloves, depending on your garlic love.
Seasonings: Dried parsley, oregano, basil, thyme, rubbed sage, a bay leaf, salt, and pepper season our soup perfectly.
Chicken bouillon: Bouillon adds a richer, deeply satisfying, savory flavor. Use two teaspoons of bouillon powder, cubes, or a base like Better Than Bouillon or Zoup! Add them to the soup without dissolving them in liquid first.
Chicken Broth: Use low-sodium broth; otherwise, your Turkey Soup will be too salty. Low-sodium broth also allows us to use chicken bouillon, which increases the flavor. Don’t swap out the chicken broth for veggie broth because it doesn’t have the same satisfying flavor.

top view of turkey soup ingredients: shredded turkey, egg noodles, carrots, celery, onions, garlic, celery, spices and chicken broth

How to make Turkey Noodle Soup

Let’s take a closer look at how to make the best turkey soup recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté the Veggies. Sauté the onions, carrots, and celery in melted butter and olive oil. Add the garlic and sauté for 30 seconds. This simple step enhances the flavor by caramelizing the natural sugars in the vegetables and developing a rich, aromatic base that penetrates the whole soup.

showing how to make turkey soup by sautéing the vegetables, onions and garlic

Step 2: Simmer. Add the chicken broth, bouillon, spices, and bay leaves. Cover the soup to bring to a simmer, then displace the lid so it partially covers the pot, with about a one-inch opening. Simmer over medium-low for approximately 15 minutes until the carrots are tender, stirring occasionally.

showing how to make turkey soup by adding spices, chicken bouillon, and chicken broth to the pot and simmering

Step 3: Add Noodles. Add the noodles to the soup and simmer until al dente, approximately 5 minutes.

showing how to make turkey soup by adding the egg noodles and simmering

Step 4: Add the Turkey. Stir in the shredded turkey, and heat through.

showing how to make turkey soup by adding the shredded turkey to the soup

Step 5: Adjust. Taste and season with additional salt and pepper if desired. Add more broth if desired for a less chunky soup.

showing how to make turkey soup by adding additional broth

Turkey Noodle Soup Tips

Chop vegetables the correct size: Chop carrots and celery as prescribed in the recipe. Avoid chopping your vegetables too thin, or they can become mushy.
Don’t overcook the noodles! It is better to undercook than overcook them. Cook the noodles al dente (meaning they have a little bite) because they will continue to cook in the hot broth after you remove the soup from the heat. If you don’t overcook the noodles initially, they will not get mushy or soggy when reheated—otherwise, be prepared for mushy soup.
Test the noodles for doneness at 5 minutes: Remove a noodle from the soup with a slotted spoon and rinse it under cold water before testing.
Cook noodles separately if needed: As written, the noodles cook in the same pot as the veggies. If you aren’t prepared to babysit your noodles towards the end of cooking, then cook your pasta separately and add it to individual bowls. You will also want to cook your pasta separately if you plan on freezing the soup.
Scale up or down: This recipe can easily be scaled up or down by using the sliding scale next to the servings in the recipe card.
Consistency: The “chunkiness” of the soup is personal preference. Add more broth at the end of cooking for a less chunky soup.
Be prepared to add additional liquid: The noodles will absorb the broth as they sit in the soup, so you may need to add extra broth if not serving immediately or when reheating.
Add salt to taste: Using leftover turkey invites variables. If the soup tastes bland, it likely just needs salt.

up close of turkey soup recipe showing the shredded turkey and broth

Best Turkey Noodle Soup Recipe Variations

Use Rotisserie Chicken: Stock shredded chicken or rotisserie chicken portioned into 2 1/2-cup freezer bags so you always have it ready to add to any soup.
More Protein Options: Use any of your favorite proteins–lean ground beef, ground turkey, ground chicken, etc. Brown the protein with the onions, carrots, and celery, crumbling as you cook. Ham would also be a tasty swap. Add ham at the end of cooking and heat through. Ham can be pretty salty, so omit the salt in the recipe and add salt to taste.
Other Pasta Options: You can substitute egg noodles for cellentani, rotini, bowtie pasta, small shell pasta, or broken spaghetti noodles.
Turkey Tortellini Soup: Swap the egg noodles for 12 oz. uncooked fresh cheese tortellini. Tortellini only require a few minutes to cook, so watch them closely!
Swap Veggies: Carrots, onions, and celery are classic in turkey soup recipes–but there’s a lot of flexibility! Green beans, corn, peas, bell peppers, mushrooms, broccoli, cauliflower, butternut squash, canned tomatoes, or fresh spinach or kale would be tasty. Add green beans, bell peppers, and cauliflower in the last 10 minutes of cooking so they don’t overcook. Add leafy greens at the end of cooking to wilt and frozen petite peas at the end to warm through.
Creamy Turkey Noodle Soup: Replace 2 cups of broth with one 12-ounce can of evaporated milk.
Turkey Rice Soup: Swap the noodles for rice. Long-grain white rice will take 8-12 minutes to simmer in the soup. I do not recommend using brown rice unless you cook it separately because it takes too long to simmer.
Turkey Quinoa Soup: For a higher protein option, swap the noodles for quinoa, rinsed and drained and simmer for about 25 minutes.
Turkey Potato Soup: Swap the noodles for 3 Yukon gold potatoes, peeled and chopped into 1/2-inch chunks, or even sweet potatoes, and simmer until tender, about 20 minutes.
Turkey Parmesan Soup: Stir in about ¼ cup freshly grated Parmesan at the end of cooking.
Turkey Bean Soup: Add cannellini beans for their slight sweetness, creaminess, and meaty texture.

up close of a ladle of turkey noodle soup recipe garnished with parsley

How to serve this Recipe for Turkey Soup

This recipe for turkey soup pairs well with a fresh salad, bread, and fruit such as:

Salad: Caesar Salad, Apple Salad, Pear Salad, or Green Bean Salad.
Bread: Mopping up soup with bread is always a win! Serve this cozy recipe with a big loaf of crusty bread, Moist Sweet Cornbread, softy and fluffy Dinner Rolls, Parmesan Breadsticks, or Garlic Bread.
Fruit: Bright, fresh fruit is always a welcome addition to comforting soups. Simple options like grapes and melon are great, or you might enjoy this Winter Fruit Salad.

How to store Turkey Noodle Soup

Let the soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 4 days.

top view of best turkey soup recipe served in a bowl

HOW TO freeze Turkey Noodle Soup Recipe

Freezing turkey noodle soup is straightforward but requires a few adjustments to maintain quality:

1. Avoid Adding Noodles: Omit the noodles and freeze the soup without them to prevent sogginess. Add fresh noodles when reheating.
2. Cool Completely: Allow the soup to cool before transferring it to freezer-safe containers.
3. Portion Appropriately: Freeze in single-serving or family-sized portions for convenience. Allow room in containers for the soup to expand as it freezes. Write the date and contents to ensure you use it within 2-3 months.
4. To Reheat: Thaw in the fridge overnight and warm gently on the stove, adding noodles if needed.

How to Reheat homemade turkey soup

Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth as needed. For smaller batches or individual servings, transfer the soup to a microwave-safe dish and cover it with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then microwave for 30-second intervals, if needed.

Homemade Turkey Soup FAQs

Why does my turkey soup taste bland?

If your turkey soup tastes bland, it may be due to a lack of seasoning, insufficient richness in the broth, or underdeveloped flavors. Here’s how to enhance it:

1. Season Generously: Add salt and pepper gradually, tasting as you go. Also, try herbs like parsley, thyme, or oregano.
2. Boost Flavor: Use additional chicken bouillon to deepen the broth’s taste.
3. Add Acidity: A lemon juice or vinegar splash can brighten flavors.
4. Simmer Longer: Allow the soup to simmer longer to meld ingredients fully.

How can I thicken my turkey soup?

This soup is meant to be brothy, but if you like to thicken the soup, try these methods:

1. Roux: Whisk equal parts flour and butter, cook until golden, then stir into the soup.
2. Cornstarch Slurry: Mix 1 tablespoon cornstarch with cold water and add gradually.
3. Pureed Vegetables: Blend some cooked carrots, potatoes, or other vegetables from the soup and stir them back in.
4. Mashed Potatoes: Add a spoonful or two for quick thickening.
5. Use Evaporated Milk: Replace 2 cups of chicken broth with one 12-ounce can evaporated milk.

Taste as you go to maintain balance!

Can I use leftover turkey bones in turkey noodle soup?

Yes! Simmer turkey bones with water, onion, carrots, and celery for a few hours to make a rich homemade stock as the base for your soup.

How do I prevent soggy noodles in turkey soup?

Simmer the noodles for only 5 minutes before checking for doneness. Alternatively, cook the noodles separately and add them to the soup just before serving. This keeps them firm and fresh.

Can turkey soup be frozen with noodles?

It’s better to freeze the soup without the noodles. For the best texture, add freshly cooked noodles when reheating. See the post for instructions on freezing successfully.

What vegetables work well in turkey soup?

Carrots, celery, onion, parsnips, potatoes, and leafy greens like spinach or kale complement turkey soup beautifully.

Can I use rotisserie chicken instead of turkey?

Absolutely! Rotisserie chicken is a great substitute for turkey, especially when you don’t have leftovers.

What can I add to turkey soup for a creamy version?

You can replace 2 cups of the chicken broth with cream or evaporated milk or blend a portion of the soup with potatoes or beans for a creamy texture.

showing how to serve turkey noodle soup recipe in a bowl garnished with parsley

Looking for more turkey Recipes?

Leftover Turkey Bombs
Turkey Rice Soup
Turkey Pot Pie
Turkey Sliders
Turkey Tetrazzini
Turkey Shepherd’s Pie

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Total Time: 45

Prep Time: 15

Cook Time: 30

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Ingredients

3 cups leftover turkey, shredded (may sub rotisserie chicken)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
1 1/2 cups carrots, peeled and sliced 1/4-inch thick
1 1/2 cups celery, sliced ⅜-inch thick
4 garlic cloves, minced
9-10 cups low sodium chicken broth
2 teaspoons chicken bouillon (granulated, crushed cubes, or base)
1 tablespoon dried parsley
1 tsp EACH dried oregano, dried basil
1/2 tsp EACH dried thyme, salt
1/4 tsp EACH pepper, rubbed sage
2 bay leaves
2 cups wide egg noodles, uncooked

Instructions

Melt the butter and olive oil over medium-low heat in a large Dutch oven/soup pot. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté until the onions are softened, about 5-7 minutes. Add the garlic and sauté for 30 seconds.
Add the chicken broth, bouillon, spices, and bay leaves. Cover the soup to bring to a simmer, then displace the lid so it partially covers the pot, with about a one-inch opening. Simmer over medium-low for approximately 15 minutes until the carrots are tender, stirring occasionally.
Add the noodles to the soup and bring to a vigorous simmer. Cook uncovered until al dente, approximately 5 minutes.
Stir in the shredded turkey, and heat through for 1-2 minutes. Taste and season with additional salt and pepper if desired (if the soup is missing something, it's probably salt). Stir in additional broth for a less chunky soup. Serve immediately.