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!
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. Scroll down for the complete recipe with ingredient measurements.
- 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 your preferences.
- 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 nad 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: In this recipe we used egg noodles because they are the classic choice. Other pasta, or even rice, could be used as well.
- Black Pepper: The black pepper adds flavor. You can more or less depending on 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! Scroll down for the printable recipe card and complete instructions.
- 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 chicken 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.
Turkey Soup Frequently Asked Questions
You can make this turkey soup which is similar to chicken noodle soup but it has turkey instead of chicken. Other options include white chili and wild rice soup.
You can add more veggies such as corn, peas, green beans, broccoli, 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.
Want more soup recipes? Try these next:
Here’s my Basic Chili Recipe that can be adapted to make it your own. This easy chili recipe is quick enough to make for a weeknight dinner!
Warm, comforting, cheesy Ham and Potato Soup is a family tradition! This hearty soup is easy to make with a few simple ingredients.
This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.
Italian Sausage Soup recipe for a creamy, comforting soup with noodles that is full of flavor and perfect for a family dinner during the cold winter months!
Turkey Noodle Soup
Warm, comforting Turkey Soup is a great way to use leftover turkey! Simply add your favorite veggies, broth, and noodles.
Ingredients
- 3 tbsp butter
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 bay leaves
- 7 cups chicken broth
- 3 cups diced, cooked turkey breast
- 3 cups cooked egg noodles
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- 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.
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Nutrition Information:
Yield: 9 Serving Size: 1 cupAmount Per Serving: Calories: 196Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 809mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 18g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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