Nothing quite beats the comforting embrace of a warm bowl of turkey noodle soup, especially on a chilly day. As the fragrant broth mingles with tender pieces of turkey and perfectly cooked noodles, the inviting aroma fills your kitchen, beckoning everyone to gather around the table. Each spoonful brings a satisfying texture, where the softness of the vegetables meets the satisfying chew of the noodles—a true winter classic to delight the senses.

Why You’ll Love This Recipe

This turkey noodle soup is not just a meal; it’s a hug in a bowl. Packed with wholesome ingredients and bursting with flavor, it’s perfect for using up leftover turkey from holiday feasts. With a well-balanced mix of herbs and spices, this soup offers a special touch that elevates it to a family favorite. Plus, it’s simple to make, making it a go-to option for busy weeknights.

Ingredients Needed For Turkey Noodle Soup

• 2 tablespoons olive oil: This adds a lovely richness and helps sauté the vegetables.
• 1 tablespoon unsalted butter: It gives a nice, creamy depth to the broth.
• 1 onion, chopped (280g): Use a yellow onion for sweetness that enhances the soup’s flavor.
• 4 carrots, peeled and chopped (226g): Fresh carrots bring a subtle sweetness and vibrant color.
• 3 stalks celery, sliced (130g): Celery adds a delightful crunch and an aromatic base.
• 1 teaspoon salt: Essential for enhancing the flavors of the other ingredients.
• 3 garlic cloves, minced: Fresh garlic delivers a warm, savory note.
• 8 cups turkey broth (1.92L): Use homemade if you have it; the richer the broth, the better the soup.
• 2 teaspoons fresh thyme, minced: Thyme lends an earthy flavor that complements the turkey.
• 1 bay leaf: Adding depth of flavor; just remember to remove it before serving!
• 6 ounces uncooked egg noodles (170g): These noodles become wonderfully tender and soak up the broth.
• 3 cups cooked turkey, chopped (340g): Perfect for leftovers or rotisserie chicken in a pinch.
• 1/2 teaspoon ground black pepper: Adjust to taste for a hint of heat.
• 2 tablespoons minced fresh parsley: Fresh parsley brightens the soup and adds a touch of color.

How to Make Turkey Noodle Soup

1. Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and butter. Once the butter has melted, throw in the onion, carrots, celery, and salt. Sauté for about 5 minutes until the vegetables start to soften.

2. Add the minced garlic and cook for an additional minute. It’s amazing how the smell of garlic fills the air and makes everything feel cozier.

3. Pour in the turkey broth and add 2 cups of water, along with the bay leaf and thyme. Bring the soup to a gentle simmer.

4. Next, add the uncooked egg noodles, chopped turkey, and black pepper. Allow the soup to simmer again and cook for about 7 minutes, or according to the noodle package instructions, until they reach that perfect al dente.

5. Remove the bay leaf. Taste and season with extra salt and black pepper if needed. Stir in the fresh parsley and serve hot!

Pro Tip: For a thicker broth, add 2 to 3 tablespoons of flour when you introduce the garlic, cooking it for an extra minute before adding the broth. If you want a creamier texture, think about stirring in some heavy cream or leftover mashed potatoes at the end.

How to Serve Turkey Noodle Soup

Serve this comforting soup in deep bowls, accompanied by crusty bread or a side salad for a complete meal. It’s perfect for cozy gatherings or a soothing solo dinner while curled up with a book. Feel free to sprinkle additional parsley on top for a fresh finish.

How to Store Turkey Noodle Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. If you’d like to freeze it, know that the noodles might soften upon reheating, so it’s often better to store the soup and noodles separately.

Tips to Make Turkey Noodle Soup

• If you don’t have leftover turkey, a rotisserie chicken works great as a substitute.
• To amp up the flavor, consider adding a splash of lemon juice or a few dashes of hot sauce before serving.
• If you prefer a richer taste, adding a bit of heavy cream at the end can elevate the dish wonderfully.

Variations and Substitutions

• Vegetarians: Use vegetable broth and substitute turkey with mushrooms for a hearty, plant-based alternative.
• Noodle Alternatives: Feel free to swap out egg noodles for whole wheat noodles, rice, or gluten-free pasta.
• Extra Veggies: Add in your favorite vegetables like green beans, peas, or spinach for an added nutritional boost.

Frequently Asked Questions

Can I use chicken instead of turkey in this recipe?

Absolutely! A rotisserie chicken works wonderfully in this recipe, or you can cook boneless chicken breasts and shred them.

How can I make turkey noodle soup ahead of time?

You can prepare the soup base and store it in the fridge for up to three days. Just cook the noodles separately and add them when reheating to keep them firm.

Can I freeze turkey noodle soup?

Yes, it freezes well! Just remember that the noodles might change in texture when reheated, so consider storing the noodles separately for the best results.

What can I add to enhance the flavor of the soup?

Adding a splash of lemon juice or fresh herbs like dill or basil at serving can really brighten up the flavors.

How do I know when the soup is done?

The soup is ready when the noodles are al dente and the vegetables have softened but are still slightly crisp. Don’t forget to taste and adjust the seasoning as needed!

Cozy, savory, and so satisfying, this turkey noodle soup is certain to become a cherished dish in your home. Enjoy the process of making it as much as you’ll enjoy eating it!

Turkey Noodle Soup

A comforting turkey noodle soup filled with tender turkey, hearty vegetables, and perfectly cooked egg noodles, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the Soup Base

• 2 tablespoons olive oil Adds richness to the soup.
• 1 tablespoon unsalted butter Gives creamy depth to the broth.
• 1 large onion, chopped (280g) Use yellow onion for sweetness.
• 4 medium carrots, peeled and chopped (226g) Adds subtle sweetness and vibrant color.
• 3 stalks celery, sliced (130g) Provides crunch and aroma.
• 1 teaspoon salt Enhances flavors.
• 3 cloves garlic, minced Delivers warm, savory note.
• 8 cups turkey broth (1.92L) Homemade is preferable for richer flavor.
• 2 teaspoons fresh thyme, minced Complements the turkey.
• 1 piece bay leaf Adds depth of flavor.
• 6 ounces uncooked egg noodles (170g) Soaks up the delicious broth.
• 3 cups cooked turkey, chopped (340g) Perfect for using leftovers.
• 1/2 teaspoon ground black pepper Adjust to taste.
• 2 tablespoons minced fresh parsley Brightens the soup.

Instructions

 

Preparation

• Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and butter.
• Once the butter has melted, add the onion, carrots, celery, and salt. Sauté for about 5 minutes until the vegetables start to soften.
• Add the minced garlic and cook for an additional minute.

Cooking

• Pour in the turkey broth and add 2 cups of water, along with the bay leaf and thyme. Bring the soup to a gentle simmer.
• Add the uncooked egg noodles, chopped turkey, and black pepper. Allow the soup to simmer for about 7 minutes, or according to the noodle package instructions, until they reach al dente.
• Remove the bay leaf. Taste and season with extra salt and black pepper if needed. Stir in the fresh parsley and serve hot.

Notes

For a thicker broth, add 2-3 tablespoons of flour with the garlic. For a creamier texture, stir in heavy cream or leftover mashed potatoes. Serve with crusty bread or salad.

Keyword Comfort Food, Easy Recipe, Leftover Turkey, Turkey Noodle Soup, Winter Soup