Easy 30-Minute Turkey Noodle Soup

Easy Leftover Turkey Noodle Soup — 😋💛🍁 Have leftover Thanksgiving turkey? Make this turkey and noodle soup! It’s an EASY, flexible recipe that tastes like Grandma’s homemade chicken noodle soup, but with turkey!

Easy Turkey and Noodle Soup Using Leftovers

This homemade turkey soup is perfect for using up your leftover Thanksgiving turkey, be it roast turkey or slow cooker turkey breast. You know you have some. (Or maybe you have a ton like I did.)

Most years I plan for enough turkey for second helpings on the big day and plenty of leftovers on the days following, but this year I way overbought and had tons of leftover turkey. Turkey soup to the rescue!

This turkey noodle soup is hearty, comforting, and full of rich flavors.

I used white breast meat because that’s what I had, but adding some dark is okay too. I added sage, rosemary, and thyme, which make the soup taste like Thanksgiving all over again. For my family who all love Thanksgiving, that’s a very good thing and they savored the soup!

Ingredients in Turkey Noodle Soup

To make this homemade turkey soup using leftovers, you’ll need: 

• Olive oil
• Carrots
• Vidalia onion
• Garlic 
• Turkey or chicken broth – I recommend buying low-sodium broth, that way there’s no chance of your soup turning out too salty
• Fresh herbs 
• Dried oregano
• Salt and pepper
• Wide egg noodles
• Cooked turkey
• Water

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Turkey Noodle Soup

To make this turkey soup with noodles, follow these straightforward steps:

1. First sauté the carrots, celery, and onion in an oiled Dutch oven until softened.
2. Then, add the garlic and cook for another minute or so. 
3. Add the broth and herbs (both fresh and dried) and bring to a boil.
4. Let the mixture simmer for 5 minutes before adding in the noodles.
5. Once the noodles have softened, add in the shredded turkey and let the soup simmer until the turkey is heated through. 

This was fantastic!!! We had leftover turkey from Thanksgiving. When I opened my email this morning this recipe was in my inbox. I got really busy all day & when my husband got home from work, he asked if I was making anything for dinner. I told him, but later on remembered this email. I had everything on hand (except the spices, I had to use dried). I told my husband, I take that back, I got this recipe & I’m going to give it a try. He asked if it would take long & I said nope, 30 minutes. Well, this was so quick, easy & tasted fantastic. Thanks so much for the recipe! — Mindy A.

Sides to Serve With Turkey Soup

House Salad

No-Knead Dinner Rolls with Honey Butter

Arugula Pear Salad

Easy Cheese Bomb Bread

Recipe Video Tutorial

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4.42 from 195 votes

30-Minute Leftover Turkey Noodle Soup

By Averie Sunshine

😋💛🍁 Have leftover Thanksgiving turkey? Make this turkey and noodle soup! It's EASY and tastes like Grandma's homemade chicken noodle soup, but with turkey!

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 cups

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Ingredients  

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• ▢ 2 tablespoons olive oil
• ▢ 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• ▢ 1 cup celery, sliced thin (about 2 stalks)
• ▢ 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• ▢ 2 garlic cloves, minced
• ▢ 64 ounces 8 cups low-sodium turkey or chicken broth*
• ▢ 2 teaspoons fresh sage leaves, finely chopped
• ▢ 1 to 2 teaspoons fresh rosemary, finely chopped to taste
• ▢ 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon freshly ground black pepper, or to taste
• ▢ 12 ounces wide egg noodles, or your favorite noodles or pasta
• ▢ about 1 to 2 cups water, optional and as necessary**
• ▢ 2 to 3 cups shredded cooked turkey, white or dark meat, chicken may be substituted
• ▢ salt, to taste

Cook ModePrevent your screen from going dark

Instructions 

• To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the broth, sage, rosemary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
• Add the noodles and check the liquid level. Notes – If it’s low (depending on pot size, etc.), add 1 to 2 cups water or as necessary, and boil mixture for about 8 to 10 minutes, or until noodles are soft and cooked through.
• Add the turkey (if you like meatier soup or have a lot on hand, add 3 cups) and boil 1 to 2 minutes, or until turkey is warmed through.
• Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the broth used is, how salty the turkey is, how much water you added, and personal preference.
• Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
• Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Notes

*If you have leftover cooking juices from your turkey, you can use that in place of the broth, i.e. 1 cup cooking juice can be substituted for 1 cup broth.

**At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. The noodles soak up a lot of water and continue to do so for a few hours as the soup cools.

Nutrition

Serving: 1, Calories: 980kcal, Carbohydrates: 22g, Protein: 129g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 25g, Cholesterol: 494mg, Sodium: 747mg, Fiber: 3g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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ALL OF MY THANKSGIVING RECIPES! 

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Reposted November 29, 2019 and November 27, 2020