Turkey Noodle Soup is a flavorful, homemade soup made with egg noodles, fresh vegetables, and cooked turkey. It’s a great way to use up leftover turkey from the holidays! I also have homemade Chicken Noodle Soup if you prefer chicken.
Turkey Noodle Soup
There can never be enough recipes to use up leftover turkey, especially after the holidays. If you were in charge of the Thanksgiving menu this year, you will more than likely have leftovers. The soup is a delicious and easy way to use it so it doesn’t go to waste. In addition, if you are feeling motivated, you can even make your own homemade egg noodles!
Ingredients & Substitutions
Turkey: One of the reasons this soup is so easy to make is that I used cooked turkey, which only needs to be warmed up in the soup when added.
Vegetables: I used yellow onion, celery, and carrots in the soup. You could add your favorite vegetables, or even use frozen vegetables.
Dried Herbs: If you look at the recipe, you will see I used dried thyme and rosemary. If you have fresh herbs on hand, use three times the amount of dried. So, you will use 1 1/2 teaspoons of each if using fresh.
Turkey Broth: If possible, use turkey broth in the soup (since this is a turkey-based soup). However, if you only have chicken broth or chicken stock, you could use it, but it will give the soup a different flavor.
Noodles: I love egg noodles in soup, and you can even make your own! If making my homemade egg noodles, they only need to cook for 3 minutes (as opposed to 8 minutes if using store-bought).
Can I Use a Different Kind of Noodle?
Yes. Although I prefer egg noodles, you can certainly try this soup with your favorite kind of pasta. Try it with broken pieces of fettuccini or linguini if you still want some thickness to the noodles. You can even make your own homemade shaped pasta to use.
How to Store
If you have leftovers, don’t let them go to waste. Store the soup in the refrigerator in an airtight container. It will last up to 4 days and is great to have for a few lunches during the week.
Can I Freeze Turkey Noodle Soup?
Sure! However, I would recommend freezing the soup before adding the noodles, if possible. You can cook and add the noodles when you are ready to serve the soup. It will last up to 3 months in the freezer.
Turkey Noodle Soup
- 1 tablespoon unsalted butter
- ½ yellow onion, diced (about ½ cup)
- 1 rib celery, chopped (about ½ cup)
- 2 medium carrots, sliced (about 1 cup)
- 2 teaspoons garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 6 cups (1.44 kg) turkey broth*
- 1½ cups egg noodles**, uncooked
- 2 cups cooked turkey, cubed
- In a large pot over medium heat, melt butter.
- Cook onion, celery, and carrots in butter until just tender, about 5-8 minutes.
- Add in the garlic, thyme, rosemary, salt, and pepper. Cook for about 1 minute.
- Pour in turkey broth* and bring to a boil.
- Add the noodles. Cook for 8 minutes.**
- Add the turkey and continue to boil for 1-2 minutes, or until the turkey is warmed and the noodles are cooked through.
- Serve immediately. Salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.