45-Minute Leftover Turkey Noodle Soup

This 45-minute turkey noodle soup turns leftover roasted turkey into a cozy weeknight meal.

Rich broth, tender egg noodles, and plenty of vegetables make it feel like Sunday supper with half the effort. It tastes like you simmered it all day, but it comes together in under an hour.

Why This Soup Is a Weeknight Staple

I reach for this soup whenever I have leftover turkey, especially after Thanksgiving. The broth gets deep flavor from the roasted bird, and the egg noodles soak up every drop.

Carrots and celery add just enough texture without making it feel heavy. A swirl of fresh parsley at the end brightens everything up.

Ingredients

• 2 tbsp olive oil: for sautéing the vegetables
• 1 medium onion, diced: yellow or white both work
• 3 large carrots, sliced into thin rounds: about 1½ cups
• 3 celery stalks, sliced: use the inner stalks with leaves for extra flavor
• 3 garlic cloves, minced: measure for a mellow base
• 8 cups low-sodium chicken or turkey broth: homemade or good-quality store-bought
• 1 tsp dried thyme: or 1 tbsp fresh thyme leaves
• 1 bay leaf: remove before serving
• Kosher salt and fresh black pepper: season in layers
• 8 oz egg noodles: wide or extra-wide
• 3 cups shredded cooked turkey: a mix of light and dark meat keeps it moist
• Fresh parsley, chopped: for serving

Variations / Substitutions

• Swap the protein: Rotisserie chicken, or leftover roast chicken, work the same way. Adjust salt since some leftover meats are already well seasoned.
• Change the herbs: Use a sprig of fresh rosemary or a teaspoon of dried sage instead of thyme.
• Try a different noodle: Short pasta like rotini or small shells can replace egg noodles. Cook them until al dente, checking a minute or two earlier than the package says.
• Go gluten-free: Use gluten-free pasta or rice noodles, but cook them separately and add to bowls so they don’t soak up all the broth in the pot.
• Make it creamier: Stir in ¼ cup heavy cream or a dollop of sour cream just before serving.

Leftover Turkey Sourdough Bread is perfect for serving on the side of this soup.

How to Make Turkey Noodle Soup

Step 1: Sauté the Vegetables

Set a large pot or Dutch oven over medium heat and add the 2 tbsp olive oil. Once the oil shimmers, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 6 minutes, until the vegetables soften.

The vegetables will release their moisture and start to turn golden at the edges. Don’t rush this step. Letting them soften now builds the soup’s base flavor.

Step 2: Deglaze and Start the Broth

Stir in the 3 minced garlic cloves and 1 tsp dried thyme, cooking for 30 seconds until fragrant. Pour in the 8 cups broth and add the bay leaf, scraping up any browned bits from the bottom of the pot. Bring everything to a boil.

The broth will turn a little darker as it picks up the fond. This step may seem simple, but it’s where the soup starts to taste like it simmered for hours.

Step 3: Simmer the Broth

Reduce the heat to a gentle simmer. Season with a generous pinch of kosher salt and a few grinds of black pepper. Partially cover the pot and let the broth cook for 15 minutes.

You’ll see tiny bubbles breaking the surface. A steady but not aggressive simmer lets the flavors meld without reducing the liquid too much.

Step 4: Cook the Noodles

Add the 8 oz egg noodles directly to the simmering broth. Stir once and cook for about 7 minutes, or until tender but still slightly firm. Stir occasionally to keep them from sticking. The noodles will absorb some liquid, so keep an eye on the level.

The soup will thicken slightly as the noodles release starch. It should look silky and the noodles should float just below the surface. Taste the broth and adjust salt and pepper now.

Step 5: Ladle and Serve

Remove the bay leaf. Stir in the 3 cups shredded cooked turkey and warm everything through, about 2 minutes. Ladle the soup into bowls, top with a handful of fresh chopped parsley, and serve hot.

The turkey should be heated through but not cooked further, so it stays juicy. Each spoonful gets a little of everything, tender noodles, soft vegetables, and savory broth.

Tips for the Best Turkey Noodle Soup

• Use bones if you have them: If you have a turkey carcass, toss it into the pot during the simmer step. It will deepen the broth without extra work. Fish it out before adding the noodles.
• Don’t overcook the noodles: Egg noodles soften quickly and can turn mushy if they sit too long. Cook them just until al dente in the broth, and serve right away.
• Finish with a little acid: A squeeze of fresh lemon juice or a splash of white vinegar stirred in at the end wakes up all the flavors.
• Go big on the parsley: The fresh parsley is not just a garnish. Its grassy brightness cuts through the richness of the broth and turkey.

Storing and Reheating Leftovers

• Refrigerate: Store the soup in an airtight container for up to 4 days. The noodles will continue to absorb broth, so it may turn thicker over time.
• Reheating: Rewarm gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened too much.

What to Serve with Turkey Noodle Soup

Crusty bread is the natural partner. A warm baguette or a thick slice of sourdough soaks up every last drop of broth. A simple green salad with a sharp vinaigrette adds the right amount of crunch and acidity next to the soft, savory soup. If you want a drink, a white grape juice cuts through the richness without overpowering it.

Frequently Asked Questions

Can I use raw turkey instead of cooked?

No, this recipe is designed for already cooked leftover turkey. If you only have raw turkey, you can poach two boneless, skinless turkey breasts in the simmering broth for about 20 minutes, then shred them and add back at the end.

How can I make this soup gluten-free?

Use gluten-free wide noodles or rice noodles. Cook them separately and add to each bowl when serving so they don’t soak up all the broth and turn gummy.

Can I add other vegetables?

Absolutely. Stir in a couple of handfuls of fresh spinach or chopped kale during the last minute of cooking until just wilted. Frozen peas also work well.

How do I make it a little spicy?

Add a pinch of red pepper flakes along with the garlic or serve each bowl with a drizzle of chili crisp.

Turkey Noodle Soup Recipe

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 large carrots, sliced into thin rounds
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken or turkey broth
• 1 tsp dried thyme
• 1 bay leaf
• Kosher salt and fresh black pepper
• 8 oz egg noodles
• 3 cups shredded cooked turkey
• Fresh parsley, chopped, for serving

Method

 

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes.
2. Stir in garlic and thyme, cooking 30 seconds until fragrant. Pour in broth, add bay leaf, scrape up any browned bits, and bring to a boil.
3. Reduce to a gentle simmer, season with salt and pepper, partially cover, and cook 15 minutes.
4. Add egg noodles to the simmering broth and cook until tender but still firm, about 7 minutes, stirring occasionally.
5. Remove the bay leaf, stir in shredded turkey and warm through 2 minutes. Ladle into bowls, top with parsley, and serve hot.

Notes

If you have a turkey carcass, let it simmer in the broth for even more depth. The soup thickens as it stands because the noodles keep absorbing broth, so serve it right away for the loosest texture.