Nothing tastes better than this Turkey Noodle Soup recipe.

A steaming hot bowl of homemade soup loaded with vegetables and turkey? Yes please! This recipe brings it all together; turkey, carrots, celery, egg noodles, all simmered together in a rich and savory broth. It’s the perfect season for a hearty soup. This recipe is perfect for using up leftover turkey to create a whole new meal that is comforting and so delicious. Soup can be served as a meal with a thick slice of crusty bread and a crisp green salad.

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Favorite Soup Recipe

  • Homemade turkey noodle soup comes together in one pot in less than 30 minutes! Take it straight from the stovetop to the tabletop. Or, make it in advance and keep it in the refrigerator so the flavors have time to blend for an even more delicious soup!
  • Got leftovers? Use them up in this recipe and no one will ever know!
  • Chase away the chill and cook up this quick soup recipe from scratch! While it’s simmering on the stove, whip up a batch of homemade Honey Cornbread Muffins and serve with a tangy side salad like this Greek Salad Recipe. For dessert, a classic Easy Apple Crisp is always a welcome treat.

ingredients to make Turkey Noodle Soup

Turkey Soup Ingredients

TURKEY – One of the best things about turkey noodle soup is how simple the ingredients are! Any kind of turkey can be used. Cooked, chopped or shredded turkey breast or thigh meat will do, or use frozen meatballs if available. If using chicken, switch the turkey broth to chicken broth.  and for a meatless noodle soup, substitute the meat for drained cans of kidney beans, garbanzo beans, or cannellini beans.

VEGETABLES Onions, carrots, and celery are must-haves in any soup because they add color and texture to the savory flavor. Bulk it up a little by adding small dices of regular or sweet potatoes, or a can of corn or peas. Save time and toss in a frozen bag of mixed vegetable medley. Even a small can of diced tomatoes (with juice) makes the soup even better!

NOODLES – Egg noodles are the best choice for turkey noodle soup because they are flat, wide and add won’t fall apart as easily as smaller pastas. Penne, rotini, or bowtie pastas are also good choices, so use whatever is on hand if needed.

pot full of Turkey Noodle Soup with a spoon

How to Make Turkey Noodle Soup

Turkey soup is one of the best things about leftovers!

  1. Sauté onion in a large pot or Dutch oven.
  2. Add remaining ingredients (as per recipe below) except for the noodles and bring to a boil.
  3. Simmer and add the egg noodles. Serve when the egg noodles are tender.

Turkey Noodle Soup in a spoon

Tips for the Best Soup

  1. If available, use the bones or carcass from the holiday turkey to make the broth, or even to season the soup. Include the neck and giblets, if available.
  2. Cut fresh veggies in uniform sizes so they cook at the same rate.

What to Do with Leftovers

Leftover turkey noodle soup is better the next day! Simply keep it covered in the refrigerator for up to 5 days and reheat it on the stove. Freeze chilled soup in zippered bags with the date labeled on the outside for up to 2 months. Freeze the bags of soup flat so that later they can be stacked upright in the freezer to save space.

bowls of Turkey Noodle Soup

Other Easy Soup Recipes!

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Turkey Noodle Soup

Make this easy homemade Turkey Noodle Soup recipe with simple ingredients. It's a cozy, comforting and delicious soup perfect for cool weather.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Candace


  • 1 Tablespoon olive oil
  • ½ onion diced
  • 8 cups turkey broth or turkey stock or chicken broth
  • 2-3 cups cooked turkey diced
  • 4 carrot peeled and sliced about ¼” (1 ½-2 cups)
  • 2-3 ribs celery sliced about ⅛-¼” (1 cups)
  • 1 teaspoon poultry seasoning
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 4 ounces egg noodles about 1 ½ cups
  • 1 Tablespoon fresh parsley plus more for garnish if desired (or 1 teaspoon dry parsley)


  • In a large pot on medium heat, add olive oil and onion. Cook until onion is almost translucent, about 3-4 minutes.
  • Add broth, turkey, carrots, celery, poultry seasoning, salt, and pepper. Stir to combine.
  • Turn heat to high and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.
  • Add noodles and cook per time listed on package directions, just until al dente. Add parsley and serve.


  • Use the bones or carcass from a holiday turkey to make the broth.  
  • Make sure veggies are uniform in size so they cook at the same rate.
  • Refrigerate leftovers for up to 5 days, and freeze leftovers for about 2 months.
5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 176 | Carbohydrates: 20g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1412mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6902IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Lunch, Main Course, Soup
Cuisine American

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Recipe slightly adapted from Spend With Pennies


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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