Warm, comforting Turkey Soup is a great way to use leftover turkey! Simply add your favorite veggies, broth, and noodles.
If you plan ahead and make extra turkey, you can use the leftovers to make so many other great dishes! The turkey can be used in most recipes that call for chicken. This turkey noodle soup is a family favorite that brings me back to my childhood!
What You’ll Find In This Post
Turkey Soup Ingredients
To make turkey soup, you’ll need a few veggies, broth, turkey, and noodles. Feel free to add more veggies or swap out ingredients to make it your own.
- Butter: The butter is used as the fat for sauteing the vegetables. It also adds flavor.
- Onion: In this recipe, we used diced onions. You can use minced onions or even onion powder, depending on how you prefer it.
- Garlic: The minced garlic adds a lot of flavor. If you don’t have fresh garlic on hand, you can substitute it with garlic powder.
- Chicken Broth: The chicken broth is the main base of the soup. It contains chicken stock and seasonings.
- Carrots: Sliced carrots add nutrition, flavor, and color to the soup.
- Celery: Celery adds flavor, nutrition, and color to this turkey noodle soup. If you want to skip the celery, I suggest adding some celery salt for the flavor.
- Bay Leaves: The bay leaves are added while the broth is cooking and removed before the end. They add flavor to the soup.
- Turkey: We used leftover turkey breast from Thanksgiving. Diced chicken would also work well in this recipe.
- Noodles: We used egg noodles in this recipe because they are the classic choice. Other pasta, or even rice, could be used as well.
- Black Pepper: The black pepper adds flavor. Use more or less to suit your preferences.
- Parsley: We topped the turkey soup with fresh parsley for color and flavor.
How To Make Turkey Noodle Soup
This easy turkey soup comes together in minutes since the turkey and noodles are already cooked!
Saute: Melt the butter in a large pot and then saute the veggies for 4-5 and then add the minced garlic.
Boil: Add the chicken broth and bay leaves. Bring the soup to a boil over medium heat and cook until the carrots are tender.
Heat: Remove the bay leaves, add the diced turkey, and return the soup to a boil. Add the cooked noodles and return the soup to a boil.
Garnish: Remove the turkey soup from the heat and season it with black pepper and garnish with fresh parsley.
Frequently Asked Questions
You can add more veggies, such as corn, peas, green beans, broccoli, and cauliflower. If you want more protein, try adding diced ham or beans.
You can thicken it with cornstarch but don’t add it directly to the soup. Mix one tablespoon of cornstarch into two tablespoons of cold water. Then slowly add it to the simmering soup while stirring constantly. If it doesn’t thicken enough, you can repeat the same process.
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Turkey Noodle Soup
- 3 tablespoon butter
- ½ cup diced onion
- 1 clove garlic minced
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 bay leaves
- 7 cups chicken broth
- 3 cups diced cooked turkey breast
- 3 cups cooked egg noodles
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- Melt the butter in a large pot. Add the onions, carrots, and celery. Saute for 4-5 minutes. Add the minced garlic and saute for 1 minute.
- Add the chicken broth and bay leaves. Bring to a boil and cook until the carrots are tender.
- Discard the bay leaves, add the diced turkey and return the soup to a boil.
- Stir in the cooked egg noodles, cover, and return the soup to a boil. Remove from heat.
- Season with black pepper and garnish with parsley.