If you’re craving a comforting, hearty meal that warms you from the inside out, this Turkey Noodle Soup Recipe is just the answer you’ve been looking for. Combining tender chunks of leftover turkey with velvety Yukon gold potatoes, fresh vegetables, and perfectly cooked egg noodles in a flavorful broth, this soup is the ultimate combination of nourishing and delicious. Whether you’re looking to give new life to Thanksgiving leftovers or simply want a soulful dish to cozy up with, this Turkey Noodle Soup Recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients makes this Turkey Noodle Soup Recipe effortlessly delicious. Each component plays a key role in building layers of flavor, texture, and color for the perfect bowl of soup.
- 3 Tbsp extra virgin olive oil: Adds a fruity richness and is the base for sautéing the veggies.
- 2 medium carrots (thinly sliced into circles): Bring a subtle sweetness and bright pops of orange color.
- 2 large sticks of celery (finely diced): Give a crisp, fresh bite and aromatic depth.
- 1 small/medium onion (finely diced): Provides a mild, savory foundation and sweetness when cooked down.
- 8 cups turkey stock (or chicken or vegetable): The soul of the soup, delivering rich turkey flavor or a perfect alternative if you don’t have turkey stock on hand.
- 4 cups water: Balances the broth for just the right consistency.
- 4 medium Yukon gold potatoes (peeled and cubed): Give hearty texture and a buttery flavor that melts in your mouth.
- 2 bay leaves: Infuse subtle herbal notes that elevate the broth.
- 2 Tbsp parsley: Adds fresh, vibrant green color and brightness to the end result.
- 1 1/2 tsp fine sea salt (plus more to taste): Enhances and balances all flavors.
- 1/2 tsp black pepper: Adds a touch of warmth and spice.
- 1 1/2 cups egg noodle pasta (or use 3/4 cup small pasta): Provides tender, chewy bites to complete the comforting nature of the soup.
- 3 cups leftover turkey meat (white and/or dark meat): The star ingredient that transforms this dish into a satisfying, protein-packed meal.
- 1 garlic clove (pressed or grated): Adds a subtle, savory punch right at the end.
How to Make Turkey Noodle Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil shimmers, toss in the finely diced onion, carrots, and celery. Stir frequently as they soften and turn golden, around 5 to 7 minutes. This step is crucial because it awakens the natural sweetness of the vegetables and creates the flavorful base for your soup.
Step 2: Build the Broth
Next, pour in your turkey stock and water, then add the cubed potatoes, bay leaves, salt, and black pepper. Bring everything to a boil and let the soup cook at a steady medium boil for about 10 minutes. The potatoes begin to soften, and the flavors start to mingle beautifully, making the broth deeply satisfying.
Step 3: Add Pasta and Turkey
Now it’s time to add the egg noodles and the leftover turkey meat to the pot. Let the soup cook for another 5 minutes, or until both the potatoes and pasta reach the perfect tender texture. Because turkey meat and stock naturally impart saltiness, adjust seasoning with salt and pepper as needed to suit your taste.
Step 4: Final Flavor Boost
Right at the end, press in one garlic clove and stir in fresh parsley. This step infuses a subtle garlicky warmth and brings the soup’s color to life. Immediately remove the pot from heat to preserve the bright, fresh herbs.
Step 5: Ready to Serve
Discard the bay leaves before ladling the soup into bowls. For an extra touch, sprinkle on more parsley or a grind of black pepper if you like. Your delicious Turkey Noodle Soup Recipe is now ready to enjoy.
How to Serve Turkey Noodle Soup Recipe
Garnishes
To enhance your soup, fresh parsley is a classic garnish that brings a pop of green and fresh aroma. You can also sprinkle some grated Parmesan for a creamy, savory touch or add a squeeze of lemon juice to brighten up each spoonful remarkably.
Side Dishes
Pair this comforting soup with crusty bread or warm, buttery dinner rolls for dipping. A simple green salad with a light vinaigrette works wonderfully too, balancing the richness of the soup with crisp, refreshing bites.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic ramekins or mini soup crocks topped with a sprig of parsley. You could even hollow out a small round loaf of bread and serve the soup inside for an impressive presentation that’s both practical and charming.
Make Ahead and Storage
Storing Leftovers
Let your Turkey Noodle Soup Recipe cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days. Be aware that the noodles may soak up some broth over time, so a splash of stock or water during reheating will help refresh it.
Freezing
This soup freezes beautifully without losing flavor. For best results, freeze the broth, vegetables, and turkey separately from the noodles. Thaw and combine before reheating so your noodles remain perfectly tender and don’t turn mushy.
Reheating
Reheat gently over medium heat on the stove, stirring occasionally. Add an extra splash of broth or water to loosen the soup if it feels too thick. Avoid microwaving for long periods, which can unevenly cook the noodles and turkey.
FAQs
Can I use chicken instead of turkey in this recipe?
Absolutely! While this is a Turkey Noodle Soup Recipe, substituting leftover chicken works just as well and gives you a similar comforting result.
What if I don’t have leftover turkey meat?
No worries—you can use fresh turkey breast or thigh cooked separately, or even cooked shredded chicken for an easy swap.
Can I make this soup vegetarian?
Yes, by replacing the turkey stock with vegetable stock and omitting the turkey meat, you can enjoy a flavorful vegetarian variation of this soup.
What type of noodles should I use?
Egg noodles are traditional and tender, but you can substitute with small pasta shapes like orzo or even thin spaghetti broken into pieces if preferred.
How do I prevent the noodles from getting mushy?
Cook the noodles just until al dente during the last few minutes and don’t overcook. If making ahead, store noodles separately and add them right before serving.
Final Thoughts
This Turkey Noodle Soup Recipe is the perfect way to transform simple ingredients and leftovers into a soul-warming bowl of goodness. Whether you’re feeding a crowd or just treating yourself, this soup will fill your kitchen with inviting aromas and your heart with cozy satisfaction. I encourage you to try it soon – I guarantee it will become one of your favorite go-to recipes for comfort food all year round.
Print
Turkey Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Turkey Noodle Soup recipe is perfect for using up leftover turkey. Packed with tender turkey meat, hearty vegetables, and egg noodles in a flavorful broth, it’s a nutritious and satisfying dish to warm you up on any day. With a classic blend of carrots, celery, potatoes, and herbs, this homemade soup is easy to prepare and perfect for feeding a crowd.
Ingredients
Base
- 3 Tbsp extra virgin olive oil
- 2 medium carrots, thinly sliced into circles
- 2 large sticks of celery, finely diced
- 1 small/medium onion, finely diced
Broth and Seasoning
- 8 cups turkey stock (or chicken or vegetable broth)
- 4 cups water
- 2 bay leaves
- 1 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp black pepper
- 1 garlic clove, pressed or grated
- 2 Tbsp parsley
Main Ingredients
- 4 medium Yukon gold potatoes, peeled and cubed
- 1 1/2 cups egg noodle pasta (or 3/4 cup small pasta)
- 3 cups leftover turkey meat (white and/or dark meat)
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onions, sliced carrots, and diced celery. Sauté these vegetables, stirring frequently, until they soften and turn golden, about 5 to 7 minutes.
- Add Broth, Water, and Potatoes: Pour in the turkey stock and water. Add the peeled and cubed Yukon gold potatoes along with the bay leaves, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then continue cooking at a medium boil for 10 minutes to allow the potatoes to cook through.
- Add Pasta and Turkey: Stir in the egg noodles and the leftover turkey meat. Continue cooking for about 5 minutes, or until both the pasta and potatoes are tender. Taste and adjust seasoning with additional salt and pepper, as the saltiness can vary depending on the broth and turkey.
- Finish the Soup: Press in the garlic clove and add the chopped parsley. Stir well, then immediately remove the pot from the heat to preserve the fresh flavors.
- Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot for a comforting meal.
Notes
- Leftover turkey works perfectly in this recipe, but you can substitute with cooked chicken if preferred.
- For extra flavor, consider roasting your turkey stock bones before making broth.
- Adjust the pasta amount to your liking; small pasta shapes can also be used instead of egg noodles.
- Make sure to remove bay leaves before serving as they are not edible.
- This soup freezes well; store in airtight containers for up to 3 months.
