Turkey Noodle Soup with leftover turkey, egg noodles, carrots, celery, onion, garlic, and herbs simmered in cozy homemade broth.
I’ll be honest—Turkey Noodle Soup wasn’t some recipe I carefully planned or tested for weeks. It kind of just happened. You know that chaotic moment after Thanksgiving when the fridge looks like a turkey graveyard? Containers stacked on top of containers, and somehow there’s still pie wedged in the corner. That’s when this soup was born.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember standing there, staring at this bony turkey carcass that looked like it belonged in a science class, not my kitchen. And I thought, “Is this trash… or is this dinner?” Turns out, it was dinner. I threw the bones in a pot, added some carrots, celery, and whatever herbs were hanging out in the crisper, and let it simmer while I half-watched a Hallmark Christmas movie. Hours later, the whole house smelled like… well, like comfort.
My husband, who usually complains that “soup isn’t a meal,” ate two big bowls and didn’t even ask for bread. My kids slurped noodles so fast I barely got a chance to taste it myself. And that was it—suddenly turkey noodle soup became a post-holiday tradition, right up there with leftover turkey sandwiches and pretending we’ll never eat stuffing again (until next year, of course).
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Turkey Noodle Soup Recipe?
I’m not exaggerating when I say this soup feels like a warm hug. And no, not one of those awkward side hugs you give at family reunions—like a real hug. The broth is homemade, which makes it rich and layered in a way store-bought broth just can’t fake. The noodles soak up all that savory goodness, and the turkey—remember when it was kind of dry on day two? Yeah, well in this soup, it’s suddenly tender and flavorful again.
And here’s my honest opinion: it’s smart cooking. You’ve already done the heavy lifting by roasting a whole turkey. Why not stretch those leftovers into something that feels brand new? Plus, it feeds a crowd. Or just you for three days straight—no judgment.
Ingredient Notes:
Let’s talk about what goes into this pot of magic. Because yes, Turkey Noodle Soup sounds simple, but each ingredient has its own job.
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Turkey Carcass: This is where the flavor comes from. It looks scrappy, but don’t underestimate it. Think of it like the unsung hero of the meal.
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Onion, Carrots, Celery, Garlic: You know the drill—these are the base of pretty much every good soup. They build that “cozy” flavor you can’t quite describe but instantly recognize.
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Bay Leaves, Peppercorns, Thyme: Little things, big impact. They make your broth taste like it simmered all day, even if you cheated a bit.
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Egg Noodles: The classic choice. They soak up broth like sponges, and honestly, they’re half the reason I make this soup.
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Shredded Turkey Meat: Use whatever you’ve got. White meat, dark meat, a mix—nothing goes to waste.
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Parsley + Lemon Juice: Think of these as the sparkle at the end. They brighten everything up so the soup doesn’t feel too heavy.
How To Make Turkey Noodle Soup?
Here’s the thing about making turkey noodle soup—it’s not complicated, but it does ask for a little patience.
Step 1: Make the stock. Toss that turkey carcass in a pot like you mean it. Add water, onions, carrots, celery, garlic, some herbs, and let it do its thing. Bring it to a boil, then turn it down low and just… let it simmer. I like to joke it’s the culinary version of background music—you forget about it, but it changes everything.
Step 2: Strain it. A couple of hours later, strain out the bones and veggies. What’s left? A pot of liquid gold. Seriously, don’t spill it—it’s too good.
Step 3: Cook the veggies. In a clean pot, melt a little butter or olive oil, toss in diced onion, carrots, celery, and garlic, and sauté until they smell so good your neighbors start peeking out the window.
Step 4: Build the soup. Pour your stock back in, add egg noodles, and let them cook. Stir once in a while so they don’t clump into one big noodle blob (I’ve been there).
Step 5: Add turkey and seasonings. Shred your leftover turkey, toss it in, and season with thyme, rosemary, salt, and pepper. Taste it. Adjust it. Make it yours.
Step 6: The grand finale. Right before serving, add fresh parsley and maybe a squeeze of lemon juice if you’re feeling fancy. It’s optional, but it’s like putting on jewelry before leaving the house—it just makes everything pop.
Want To Save This Recipe?
Storage Options:
Leftovers of leftovers? Yep, that’s the beauty of this. Keep turkey noodle soup in the fridge for up to four days. The noodles will keep soaking up broth, so don’t be surprised if it thickens into more of a stew. Personally, I don’t mind—it feels like I’m getting two different meals. For freezing, I recommend stashing the broth and turkey separately, then making fresh noodles when you reheat. Otherwise, mushy noodle city.
Variations and Substitutions:
This soup is forgiving, which is probably why I love it so much. You can riff on it and still end up with something delicious.
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Swap noodles for rice—voilà, turkey and rice soup.
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Toss in mushrooms, peas, or corn if you’ve got them lying around.
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Try dill instead of parsley for a different flavor kick.
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Use gluten-free noodles if that’s your thing.
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Stir in some cream or half-and-half for a cozier, creamier vibe.
What to Serve with Turkey Noodle Soup?
Now, you could eat this turkey noodle soup on its own, but let’s be real—soup plus carbs equals happiness.
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Crusty bread: Tear, dip, repeat.
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Fresh salad: Something crisp to balance out the cozy vibes.
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Grilled cheese or turkey sandwiches: Because why not double down on comfort?
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Roasted veggies: Adds a little color (and makes you feel healthier than you actually are).
Frequently Asked Questions:
Can I make this in a slow cooker?
Totally. Toss everything in, set it on low for 6–8 hours, and let it go. You’ll still want to strain and build the soup after, but the flavor? Spot on.
Do I really have to make my own stock?
Nope, but… you’ll taste the difference. Homemade stock is richer, deeper, and it feels kind of special knowing you pulled it off. But hey, boxed broth has saved me more than once.
What if I don’t have leftover turkey?
Easy—use chicken. It won’t be “turkey noodle soup” anymore, but it’ll still be cozy, hearty, and worth every bite.
So that’s it—my version of Turkey Noodle Soup, born out of holiday chaos and now something I look forward to every year. It’s cozy, forgiving, and just plain good for the soul. If you try it, let me know—are you a soup-as-a-meal person, or do you still need that sandwich on the side?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turkey Noodle Soup
Ingredients
For the Stock:
- 1 turkey carcass with some meat remaining
- 1 large onion quartered
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 10 c water or enough to cover the carcass
- 1 tsp dried thyme
- 1 –2 sprigs fresh parsley optional
For the Soup:
- 2 tbs olive oil or butter
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 garlic cloves minced
- 8 oz egg noodles or preferred pasta
- 2 –3 c cooked turkey meat shredded or cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary optional
- Salt and freshly ground black pepper to taste
- 2 tbs fresh parsley chopped
- 1 tbs fresh lemon juice optional
Instructions
Prepare the Stock:
- Place the turkey carcass into a large stockpot. Add the quartered onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley. Pour in enough water to fully cover the carcass. Bring the mixture to a boil, then reduce to a gentle simmer. Allow it to simmer uncovered for 2–3 hours, skimming off any foam or excess fat from the surface.
Strain the Stock:
- After simmering, strain the liquid through a fine-mesh sieve into a large bowl or clean pot. Discard the solids. You should yield approximately 8–10 cups of stock. Set aside.
Cook the Vegetables:
- In a separate large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables begin to soften and become fragrant.
Combine Stock and Vegetables:
- Pour the reserved turkey stock into the pot with the sautéed vegetables. Bring the mixture to a simmer.
Cook the Noodles:
- Add the egg noodles (or pasta of choice) and cook according to package instructions, typically 7–10 minutes, until tender but not mushy. Stir occasionally to prevent sticking.
Add the Turkey:
- Stir in the shredded or cubed turkey meat. Add dried thyme and rosemary, if desired. Allow the soup to heat through for several minutes. Season with salt and freshly ground black pepper to taste.
Finish and Serve:
- Just before serving, stir in the chopped fresh parsley and a splash of lemon juice for brightness, if using. Ladle the soup into bowls and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
