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Classic Homemade Turkey Noodle Soup (Perfect for Leftovers)

A close-up image of a white bowl filled with rich turkey noodle soup, featuring shredded turkey, egg noodles, and sliced carrots, topped with parsley.

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Welcome to Devour Dish! This classic homemade turkey noodle soup is a comforting, easy meal perfect for using up leftover turkey. It is a simple, one-pot dish that brings warmth to any chilly evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup celery, finely chopped
  • 1 cup onion, finely chopped
  • 1.5 cups carrots, sliced into small rounds
  • 8 cups turkey broth (or chicken broth)
  • 2 cups cooked, shredded turkey (leftover turkey works great)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1/2 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, onion, and carrots. Sauté for 5 to 7 minutes until the vegetables soften.
  2. Pour in the turkey broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
  3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
  4. Add the shredded turkey and the egg noodles to the pot. Increase the heat slightly to maintain a gentle simmer.
  5. Cook according to the noodle package directions, usually about 6 to 8 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
  6. Remove the bay leaf. Stir in the fresh parsley. Taste the soup and add salt and black pepper as needed.
  7. Serve this hearty noodle soup hot. This recipe is a wonderful way to use up leftover turkey.

Notes

  • For a richer broth flavor, use homemade turkey broth if you have it.
  • If you prefer rice over noodles, substitute 1 cup of cooked rice during the last 5 minutes of cooking.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

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