Easy, simple but delicious Turkey Noodle Soup is made with leftover turkey, basic veggies and pasta. It is ready in about 30 minutes and is a year round family favorite!

This turkey and rice soup and leftover turkey quesadillas are other great ways to use up Thanksgiving leftovers.

Turkey noodle soup in a bowl with parsley garnish. Sliced bread and linen on counter.

Any holiday, I turn leftover turkey into a turkey noodle soup. Hearty, comforting, flavorful and healthy, it’s a great way to transform your Thanksgiving leftovers into a new meal.

But why wait year round? I would be lying if I said I do not buy fresh turkey breast and enjoy this turkey soup all year long.

And if you don’t have turkey, just use leftover rotisserie chicken!

So darn easy! Carrots, celery, pasta, turkey and spices simmer in broth until a version of my grandma’s healthy chicken noodle soup is born. It is ready in 35 minutes.

And if I have time, I make homemade Instant Pot bone broth first for all that immune boosting goodness.

Recipe Ingredients

Turkey meat, egg noodles, carrots, celery, salt and pepper, onion, oil, turkey broth, parsley, bay leaves.

Leftover turkey, vegetables in the drawers, broth, it can all be put to good use in this homemade turkey soup recipe.

  • Leftover cooked turkey: Thighs, breast, carcass and bones or a combination.
  • Broth: You can use either homemade Instant Pot chicken stock or store bought chicken broth or turkey broth.
  • Veggies: Onion, garlic, carrots and celery. Use what you have.
  • Pasta: Any short pasta, egg noodles, or gluten free pasta works.
  • Seasonings: Bay leaf, salt, freshly ground black pepper and dried thyme.
  • Fresh herbs: Parsley, dill, or green onion adds another layer of flavor at the end. Don’t skip!

How to Make Turkey Noodle Soup

Use this basic recipe as a guideline and make it your own with any of your healthy Thanksgiving recipes leftovers.

Saute veggies first: Add diced onion, carrots, celery and minced garlic with olive oil into a pot first. Saute for 5 minutes, stirring a few times.

Add meat and broth: Add shredded cooked turkey, broth, dried thyme, salt, pepper and bay leaves.

Allow it to simmer for 15 minutes until veggies are tender.

Add noodles and cook for another 5 minutes.

Stir and serve: Discard bay leaves as well.

Tips and Variations

  • Type of turkey: Do not add skin as it makes soup very fatty.
  • Gravy: Add leftover healthy turkey gravy for even more flavor.
  • Soggy pasta: Pasta soaks up liquid like crazy. If you make a lot of soup and don’t like soggy noodles next day (who does?!), add only enough pasta to eat today.
  • Frozen veggies: Add frozen veggies like peas, corn and edamame at the end.

Storage

Store and reheat: Store in an airtight container without noodles for a few days. Tomorrow bring soup to a boil, add more pasta and simmer until pasta is cooked.

Reheat: Add soup to saucepan and simmer on low until heated. I even do it sometimes with frozen soup.

Freeze: If you plan on freezing turkey soup, do not freeze soup with cooked pasta. In Ukraine, grandma often cooked rice or pasta separately and then added to reheated soup.

Egg noodles, shredded turkey, carrots and broth on a ladle above the pot of soup.

FAQs

Can I make this soup in the slow cooker?

Yes. Add all ingredients except noodles to the slow cooker and simmer on high for 3 hours or low for 6 hours. Stir in noodles and cook 15 minutes longer on high until noodles are tender. Gluten free noodles may need less time.

Can I make it in the Instant Pot?

Yes, first saute veggies in oil. Then add meat, broth, thyme, salt, pepper and bay leaves. Seal Instant Pot and set to high pressure for 5 minutes.

Let pressure release naturally for 10 minutes and then release pressure all the way. Add noodles, stir, close the lid and let soup sit for 10 minutes. Pasta will cook in hot broth.

Can I use shredded chicken instead of turkey?

Yes! Year round use your leftover Instant Pot whole chicken leftovers.

What should I serve with this soup?

Serve soup with rye bread or toasted whole grain bread. A simple salad like this spinach salad makes a wonderful light meal.

More Healthy Soup Recipes

You may also love this collection of healthy soup recipes!

Turkey noodle soup in pot with ladle and pepper jar in background.
Turkey noodle soup in a bowl with parsley garnish. Sliced bread and linen on counter.

Easy Turkey Noodle Soup

Quick and easy Turkey Noodle Soup made with leftover turkey, simple veggies and pasta.
5 from 5 votes
Servings 8 servings
Calories 257
Diet Low Fat
Diet Low Fat
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients 
 

  • 1 onion finely chopped
  • 3 large garlic cloves minced
  • 2 large carrots chopped
  • 2 large celery stalks chopped
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 10 cups turkey broth low sodium
  • 3 cups leftover turkey meat shredded
  • 1 tsp salt
  • Ground black pepper to taste
  • 2 bay leaves
  • 8 oz 4 cups egg noodles
  • 3 tbsp fresh parsley finely chopped

Instructions 

  • Preheat large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, celery and cook for 5 minutes, stirring occasionally.
  • Add turkey broth, cooked turkey meat, salt, pepper, bay leaves and stir. Cover, bring to a boil, then reduce heat to low and simmer for 15 minutes or until vegetables are tender.
  • Add pasta, stir and cook covered for another 5 minutes.
  • Add parsley and serve hot.

Notes

  • Store: Refrigerate in an airtight container for up to 4 days. If you make a lot of soup and don’t like soggy noodles next day, add enough pasta to eat today. Tomorrow bring soup to a boil, add more pasta and simmer until pasta is cooked.
  • Freeze: Freeze in airtight container for up to 3 months, without pasta though.
  • Reheat: Simmer soup on low in a saucepan. You can even do this with frozen soup.
  • Broth: Feel free to use chicken broth.

Nutrition

Serving: 1.5cup | Calories: 257kcal | Carbohydrates: 25g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 367mg | Fiber: 2g | Sugar: 3g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Love soups! Enjoy them through all our Ontario seasons. Thanks for your sharings and today, especially thanks for the broth making varieties.

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