One of the best ways to use any leftover turkey is to make a big pot of turkey noodle soup! This recipe is the ultimate comfort food to warm you up this winter.
More leftover turkey ideas to try: turkey tetrazzini, turkey pot pie, or turkey salad.

Recipe Science
- Simmering turkey meat in the broth releases savory flavors, creating a rich and flavorful base for the soup.
- Cooking the noodles directly in the broth allows them to absorb the savory flavors while their starches slightly thicken the soup, enhancing its texture.
- Adding vegetables like carrots and celery to the simmering broth infuses the soup with additional layers of flavor and nutrients while maintaining a balanced texture.
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Why It Works
My hearty and delicious turkey noodle soup is packed with shredded turkey, colorful vegetables, and a mix of herbs. I often make this meal a day or two after roasting a turkey for Thanksgiving since I have many ingredients in my kitchen.
I use a classic mirepoix of sauteed vegetables to build a savory base with a hint of sweetness. You can even simmer a leftover turkey carcass to add more richness. The collagen in the bones converts to gelatin, adding body to the liquid. The egg noodles are boiled in the delicious base until tender, making for an easy one-pot turkey soup recipe.
Ingredients You’ll Need

- Turkey: Shred or cut the leftover turkey meat into bite-sized pieces. You’ll need 3 cups for the recipe. Chicken can also be used to make a chicken noodle soup.
- Vegetables: Use a mix of carrots, celery, onion, and minced garlic. This is a classic mirepoix, used to add flavor to soup. The hearty vegetables add a nice texture and pop of color.
- Herbs: Add fresh or dried rosemary, thyme, and bay leaves. Freshly chopped parsley is added as a garnish.
- Liquid: Use chicken broth or stock. I prefer stock for a richer flavor, as it’s been cooked with the bones and not just the meat. I use unsalted stock so that I can control the seasoning level. If you’ve made homemade turkey stock, that’s even better! Chicken bouillon cubes make a quick and easy substitute.
- Noodles: Any type of pasta can be used, but I prefer short-cut pasta; wide egg noodles are a traditional favorite. Adjust the cooking time depending on the variety.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The best part about this turkey noodle soup recipe is it’s easy to customize. I like to use this meal as a “clean out the fridge” option so that no food goes to waste. Try these tasty suggestions:
- Meat: This is my favorite meal to make with leftover Thanksgiving turkey, but shredded chicken works well.
- Vegetables: Besides a mirepoix, try adding zucchini, corn, tomatoes, mushrooms, leeks, butternut squash, sweet potatoes, Yukon gold potatoes, or green beans. Add chopped kale or spinach at the end of cooking to wilt.
- Herbs: Add rosemary, thyme, marjoram, sage, tarragon, basil, bay leaf, or a mix. If using dried herbs, use ⅓ to ½ the amount of fresh, since they are concentrated in flavor.
- Spices: Make it spicy with minced jalapeno or serrano peppers. Add dried red chili flakes, chipotle, or chili powder for a lingering heat. Add paprika, cumin, coriander, garlic powder, or onion powder for a savory and earthy taste.
- Liquid: Instead of chicken stock or broth, use homemade turkey broth or stock, or vegetables. Add soy sauce or Worcestershire to enhance the umami taste.
- Acid: Add a splash of lemon juice for tanginess. Or vinegar, like white wine, red wine, or apple cider, adds some pungency.
- Pasta: Egg noodles are a classic variety to add to the soup. Try ditalini, orchette, rotini, cavatappi, shells, or penne.
How to Make Turkey Noodle Soup

Step 1: Saute the Vegetables
To create a flavorful recipe for turkey noodle soup, start by sauteing the vegetables. Saute the diced onion to bring the natural sugars to the surface. They will caramelize and brown, enhancing the sweetness and mellowing the sulfur notes. Cook the celery and carrots just enough to get the browning started.
Briefly cook the minced garlic. The stock tastes much better than just simmering the raw vegetables in the liquid. Add the herbs to the hot fat to draw out more fat-soluble flavors. Season the mirepoix with salt and pepper to enhance the taste.

Step 2: Simmer the Soup
Once the vegetables are lightly browned, add chicken stock and bay leaves.

The carrots will still be hard, so bring the pot to a boil, then reduce it to a simmer. Cover and cook until tender, about 10 minutes.

Step 3: Cook the Noodles
I prefer wide egg noodles because they give an excellent pasta ratio to soup. They are flat and thin and cook quickly. Bring the stock to a rapid simmer, and cook until the pasta is al dente, about 5 minutes.
Don’t overcook as they will become mushy. They will continue to cook as the shredded turkey warms in the soup. Feel free to use other types of short-cut pasta like ditalini, small shells, or farfalle.

Step 4: Add the Turkey
Add the cooked turkey at the very end to prevent drying out. Warm over low heat for about 5 minutes. Dark meat has more fat, so it can stand longer cooking. However, lean breast meat will get tough if cooked too hot or long.

Step 5: Ready to Serve
Add more stock or water if you find too much liquid absorbed by the noodles or evaporated. Taste the soup and adjust the salt and pepper levels as needed. I like to serve each bowl with fresh parsley and some oyster crackers or crusty no-knead bread.

Frequently Asked Questions
The stock can be simmered with the bones from the turkey, like the carcass, or leg and thigh with the meat. The bones, juices, and fat will add more flavor. To bump up the savory taste, you can also add soy sauce.
Egg noodles are a classic addition, coming in medium, wide, and extra wide. I prefer the wide variety. Any small pasta works well, or gluten-free if needed. Just don’t overcook. You don’t want them to be mushy in texture.
Let the soup cool down, then portion it into freezer bags. The soup can be frozen for up to 2 months. Defrost before using, and add more stock or water as needed.
If using raw meat, simmer it along with the vegetables. If it’s bone-in, the collagen in the cartilage will convert to gelatin, adding more body and flavor to the soup. Cook until the meat reaches 160ºF (71ºC). Let it cool, then shred or chop. Add it to the soup after cooking the noodles. Give my slow cooker chicken noodle soup method a try!
More Soup Recipes
If you tried this Turkey Noodle Soup recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Turkey Noodle Soup

Ingredients
- 2 tablespoons olive oil
- 2 cups diced yellow onion, ½" dice
- 1 cup sliced celery, ¼" thick
- 2 cups sliced carrots, peeled, ¼" thick
- 1 tablespoon minced garlic
- 1 ½ teaspoons chopped thyme
- 1 teaspoon chopped rosemary
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 dried bay leaves
- 8 cups unsalted chicken stock, or broth, or turkey stock
- 4 cups wide egg noodles
- 3 cups cooked shredded turkey
- 1 tablespoon chopped parsley
Instructions
- Saute the Vegetables – Add the olive oil to a Dutch oven or large pot, and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, rosemary, salt, and pepper, stir, and cook for 30 seconds.
- Simmer the Soup – Add the chicken stock and bay leaves. Bring the stock to a boil, then reduce to a simmer over medium-low heat. Cover and cook until the carrots are tender, about 10 to 15 minutes.
- Cook the Noodles – Remove the cover and increase the heat to medium-high. Once the liquid is at a rapid simmer, add the pasta. Stir and cook until al dente, 5 to 6 minutes.
- Add the Turkey – Reduce the heat to low. Add the turkey and cook until warmed through, about 5 minutes. Discard the bay leaves.
- To Serve – If needed add more stock or water to thin the soup. Season with salt and pepper to taste. Garnish with parsley before serving.
Recipe Video

Notes
- Recipe Yield: 12 cups
- Serving Size: 1 cup
- Storing: Cool then store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 2 months.
- Reheating: Add more stock or water, as the noodles will soak up some of the liquid. Reheat on the stovetop over medium heat or microwave until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jon says
Followed this recipe to make soup with the left over turkey. I added leftover vegetables and Jessica’s recipe to make stock from the turkey carcass. Used farfalle pasta since we had some in the pantry. Came out excellent. Each of Jessica’s recipes that I’ve made have been very good.
Jessica Gavin says
Thank you so much! I love that you made a homemade turkey stock from the carcass, it always adds so much flavor to the soup.