This turkey noodle soup is a wonderful way to use up leftover turkey and get a comforting bowl of soup. In this easy soup recipe, succulent turkey is combined with vegetables and egg noodles to make a wonderful meal.
This soup uses simple ingredients including store-bought chicken broth. Sautéing onions, carrots, celery, and garlic before building the soup will give the broth that “homemade” taste. Yet the whole thing only takes about 45 minutes to come together.
To get the most out of your food dollar don’t just eat leftovers, transform them into fantastic new dishes. For more recipes using leftovers try this turkey and rice soup, this chicken cabbage soup, and a simple and delicious ham and bean soup.
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- Oil/fat – We use olive oil to gently cook the vegetables, use your favorite oil as long as it is suitable for sautéing. Butter is combined with flour to thicken the turkey soup.
- Turkey – This soup is made with cooked turkey. Remove any bone, skin, and fat and shred it or dice it into bite size pieces.
- Produce – Onions, carrots, celery, and garlic create a flavor base for the soup.
- Pantry – From the pantry you will need chicken broth, all-purpose flour (to give the soup a little body), and egg noodles. If you are sensitive to salt use reduced sodium broth.
- Spices – Salt, black pepper, and Italian seasoning add flavor with little fuss.
- Garnish and serving – Chopped parsley for garnish, and lime wedges for serving – optional (not pictured).
- See the recipe card for quantities and preparation.
In a large pot, cook the onions, carrots, and celery gently in the olive oil for 3 minutes, stir frequently.
Add the garlic, Italian seasoning, salt, and pepper to the pot and cook for 1 minute, stirring often.
Add the butter. When it melts, add the flour. Cook the mixture for 1-2 minutes. Stir often.
Slowly add in the chicken broth. Stir until the flour mixture is dissolved in the broth.
Raise the heat to medium-high add the turkey and bring the broth to a boil. Lower the heat to medium-low, cover the pot and cook the soup for 15-20 minutes.
Cook the egg noodles in a separate pot to package directions while the soup simmers. Then, drain well and add the cooked noodles to the soup and stir well.
Turn off the heat, cover the pot and let the soup sit for a few minutes before serving. Taste the soup and add salt if needed. As a reference, we did not add extra to ours.
Cook the egg noodles in a separate pot, not in the soup. If the uncooked noodles are added to the soup, they will soak up most of the broth as they cook. Also, use the lowest recommended cooking time. Don’t overcook them.
Frequently asked questions
Leftover turkey can be stored in the refrigerator for 3-4 days allowing the same amount of time to make the soup.
Serve the soup with a generous piece of crusty bread or a side salad with your favorite dressing.
Yes! Use leftover chicken or store-bought rotisserie, for a quick and affordable meal.
You can purchase cooked turkey breast from the supermarket cooked/smoked meat section or the deli.
Storing and reheating
Store the soup in an airtight container in the refrigerator for 2-3 days. Keep in mind that the soup is made with leftovers already. How long to keep it will depend on how long the turkey was stored.
Noodles do not freeze well, that said, to freeze the soup, store it in an airtight container. Remember to leave 1-2 inches of room to allow for expansion. Freeze for 2-3 months. If may be necessary to add chicken broth (or water) to reheat.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until it reaches at least 165°F, stir occasionally – or reheat in the microwave. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Turkey Noodle Soup
- 1 tablespoon Olive Oil
- 1 small Onion finely diced
- 2 Carrots sliced into rounds (about 1 cup)
- 1 Celery Rib sliced or diced
- 2 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Salt plus 1 tablespoon to salt the water for the egg noodles
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter
- 2 tablespoons Flour all purpose
- 6 cups Chicken Broth
- 12 ounces Cooked Turkey diced or shredded
- 5 ounces Egg Noodles
- Chopped Parsley for garnish if desired
- Lime Wedges for serving if desired
- Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onion, carrots, and celery. Cook the vegetables gently for 3 minutes, stir frequently.
- Add the garlic, Italian seasoning, salt, and pepper to the pot and cook for 1 minute, stirring often.
- Add the butter to the vegetables. When it melts, add the flour and stir well until it’s incorporated. Cook the mixture for 1-2 minutes. Stir almost constantly.
- Slowly add in the chicken broth. Stir constantly until the ingredients are combined and the flour mixture is dissolved in the broth.
- Raise the heat to medium-high add the turkey and bring the broth to a boil.
- Lower the heat to medium-low, cover the pot and cook the soup for 15-20 minutes. Stir the soup occasionally and keep it at a simmer; if it starts boiling too vigorously lower the heat a bit.
- While the soup simmers cook the egg noodles.
- Cook the egg noodles to package directions in a separate pot. Use the lowest recommended cooking time. Don’t overcook them. Drain the noodles well and reserve until the soup is ready
- Add the cooked noodles to the soup and stir well. Turn off the heat, cover the pot and let the soup sit for a few minutes before serving.
- Taste the soup and add salt if needed. As a reference, we did not add extra to ours.
- Cook the egg noodles in a separate pot, not in the soup. If the uncooked noodles are added to the soup, they will soak up most of the broth as they cook.
- Hold off on adding salt the to the soup until the end because packaged chicken broth contains a good amount already. If you are sensitive to salt use reduced sodium broth.