Tender turkey, egg noodles, and vegetables in a rich golden broth, ready in ~40 minutes, plus crockpot, Instant Pot, and carcass-stock options.
A ladle of silky broth, soft carrots, and twirls of egg noodles releases that classic day-after-Thanksgiving aroma you can taste before the bowl hits the table.
Why You’ll Love It
- Leftover-friendly: Built for leftover turkey recipes (easy)—shreds warm up juicy, not dry.
- Weeknight fast: Stovetop in about 40 minutes; set-and-forget crockpot or speedy Instant Pot options below.
- Classic but flexible: Egg noodles keep it traditional; swap in ditalini or tortellini for other pasta soup recipes.
- Homemade depth: Optional turkey carcass stock method makes the broth taste like it simmered all day.
- Cold-weather comfort: Exactly the kind of bowl that anchors fall soups and stews season.
Ingredient Notes (what to buy & why)
Turkey (cooked or raw):
- Use 3 cups shredded cooked turkey (dark + white meat mix for best flavor). If using raw turkey thighs, poach to 175°F for pull-apart tenderness; raw breast to 165°F and slice.
- Rotisserie chicken works in a pinch, but the turkey’s gentle savor really shines here.
Aromatics & veggies:
- The classic trio—onion, carrot, celery—builds a sweet, savory base.
- Garlic adds warmth; bay leaf and thyme keep it familiar.
Broth & boosters:
- Low-sodium chicken or turkey broth so you can season precisely.
- Restaurant trick: a Parmesan rind and ½–1 tsp soy sauce or a splash of fish sauce for subtle umami (you won’t taste “soy,” just deeper broth).
- For the holiday glow, add a pinch of turmeric for color.
Noodles:
- Wide egg noodles are classic for turkey noodle soup—they soak up broth without getting heavy.
- For a heartier spin, use cheese tortellini (see variations) or egg noodles + a splash of cream for “creamy turkey soup.”
Finishers:
- Fresh parsley for brightness; lemon juice or a splash of apple cider vinegar to wake up flavors.
- Optional: half-and-half (½ cup) for a lightly creamy finish.
Step-by-Step (Stovetop, ~40 minutes)
- Sauté the base (8 minutes): Heat 2 Tbsp butter or olive oil in a Dutch oven over medium. Add 1 diced onion, 3 diced carrots, and 3 diced celery ribs with ½ tsp salt. Cook until tender. Stir in 3 minced garlic cloves for 30 seconds.
- Bloom herbs (30 seconds): Add 1 tsp dried thyme, 1 bay leaf, and a pinch of turmeric (optional).
- Build the broth (2 minutes): Pour in 8 cups low-sodium broth; add 1 tsp chicken bouillon or ½–1 tsp soy sauce and, if you have it, a Parmesan rind. Bring to a lively simmer.
- Cook the noodles (6–8 minutes): Add 8 oz wide egg noodles; simmer until just tender.
- Warm the turkey (3–5 minutes): Stir in 3 cups shredded cooked turkey. Heat gently until the turkey’s internal temp is 165°F (reheated meats should reach 165°F).
- Finish & season (1 minute): Remove bay leaf (and Parmesan rind). Stir in 2 Tbsp chopped parsley and 1–2 Tbsp lemon juice. Taste; add ¾–1 tsp kosher salt and ½ tsp pepper, adjusting to your broth.
- Serve: Ladle into warm bowls; add more parsley and cracked pepper.
Working from raw turkey? Poach 1½–2 lb turkey thighs/breast in Step 3 for 15–20 minutes at a gentle simmer until 165–175°F, then remove to shred/slice. Add noodles after the turkey comes out, then return the meat in Step 5.
Pro Tips (small details, big payoff)
- Gentle simmer = clear broth. A hard boil clouds the soup and toughens meat.
- Separate noodles for leftovers. Store noodles apart and combine per bowl so they don’t swell.
- Acid last. A squeeze of lemon or cider vinegar at the end makes the whole pot pop.
- Color without cream. A pinch of turmeric delivers that cozy golden hue.
- Carcass = free flavor. Simmer roasted turkey bones with onion ends, celery tops, and a bay leaf for 45–60 minutes; strain and use as your broth.
Variations (mapped to interests)
- Creamy Turkey Soup: Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan off heat.
- Turkey Soup From Carcass (Recipes): Make stock from the carcass (see tip), then proceed with the recipe; ultra-rich flavor.
- Leftover Turkey Soup Crockpot: Add aromatics, broth, herbs, and turkey to slow cooker; cook LOW 4–6 hrs. Stir in par-cooked noodles during the last 20–30 minutes so they don’t mush. Finish with lemon/parsley.
- Egg Noodle Soup: Keep it classic—egg noodles only, no tomatoes, extra parsley.
- Thanksgiving Soup Recipes: Add leftover corn, green beans, or mashed potato dumpling dollops (mix cold mash with egg + flour, drop and simmer).
- Turkey Soup Recipes Homemade (Italian Chicken Soup vibe): Swap thyme for oregano/basil; add a Parmesan rind.
- Ground Turkey Soup Recipes: Brown 1 lb ground turkey with onion; simmer in broth with noodles. Cook to 165°F internal.
How to Serve
Top bowls with chopped parsley, cracked pepper, and a squeeze of lemon. Add saltine crackers, buttered toast, or grilled cheese strips. For little eaters, keep extra noodles on the side and ladle broth over to their preferred ratio.
Make-Ahead, Storage & Freezing
- Make-ahead: Soup base improves overnight. For best texture, store noodles separately and add when reheating.
- Fridge: Soup (without noodles) keeps 4 days; noodles 2–3 days lightly oiled.
- Freeze: Freeze the soup without noodles up to 3 months. Thaw overnight; reheat gently and add freshly cooked noodles.
- Reheat: Simmer on low; thin with a splash of water/broth. Re-season with salt and lemon.
FAQs
How do I avoid dry turkey in soup?
Warm cooked turkey gently and pull the pot off heat as soon as the meat hits 165°F.
Can I use rice instead of noodles?
Yes—add ⅔ cup long-grain rice and simmer 15–18 minutes until tender.
What if the broth tastes flat?
Add a pinch of salt and a little lemon or cider vinegar before more bouillon—brightness beats saltiness alone.
Can I make it dairy-free/gluten-free?
Yes—skip butter and Parmesan; use olive oil. Swap GF egg noodles or rice; confirm broth is GF.
Simple Nutrition (estimate per serving; 6 servings)
Calories: ~320 | Protein: 28g | Carbs: 36g | Fat: 8g | Fiber: 3g | Sugar: 3g | Sodium varies by broth
Turkey Noodle Soup (Leftover-Friendly)
Cozy turkey noodle soup with tender shredded turkey, egg noodles, and vegetables in a golden, herb-scented broth. Stovetop in ~40 minutes, plus Slow Cooker, Instant Pot, and carcass-stock options for extra flavor.
Ingredients
Equipment
Method
- Sauté onion, carrots, and celery in butter/oil with a pinch of salt until tender, 6–8 minutes. Add garlic; cook 30 seconds.
- Stir in thyme, bay, and turmeric. Add broth and optional bouillon/soy; bring to a gentle simmer.
- Add egg noodles; cook 6–8 minutes until tender.
- Stir in shredded cooked turkey; warm through to 165°F.
- Remove bay leaf; add parsley and lemon. Season with salt and pepper; serve.
Nutrition
Notes
Raw turkey option: Poach raw thighs/breast in Step 2 until 165–175°F, 15–20 minutes; remove to shred. Add noodles afterward.
Creamy turkey soup: Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan off heat.
Gluten-free: Use GF egg noodles or rice; verify broth.
Slow Cooker: Combine everything except noodles, lemon, and parsley; cook LOW 4–6 hrs. Add par-cooked noodles for last 20–30 minutes; finish with lemon/parsley.
Instant Pot: Sauté aromatics; add broth, herbs, and turkey. Pressure cook 8 minutes (cooked turkey stirred in after; raw turkey cooks under pressure). Natural release 5 minutes. Sauté to cook noodles 3–6 minutes.
Carcass stock: Simmer roasted turkey carcass with onion, celery, carrot, and bay in 10–12 cups water 45–60 minutes; strain and use.
Equipment: Dutch oven or 6-qt pot; instant-read thermometer.
Creamy turkey soup: Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan off heat.
Gluten-free: Use GF egg noodles or rice; verify broth.
Slow Cooker: Combine everything except noodles, lemon, and parsley; cook LOW 4–6 hrs. Add par-cooked noodles for last 20–30 minutes; finish with lemon/parsley.
Instant Pot: Sauté aromatics; add broth, herbs, and turkey. Pressure cook 8 minutes (cooked turkey stirred in after; raw turkey cooks under pressure). Natural release 5 minutes. Sauté to cook noodles 3–6 minutes.
Carcass stock: Simmer roasted turkey carcass with onion, celery, carrot, and bay in 10–12 cups water 45–60 minutes; strain and use.
Equipment: Dutch oven or 6-qt pot; instant-read thermometer.