Turkey Noodle Soup Recipe

Homemade turkey noodle soup is a great way to use up leftover Thanksgiving turkey. It’s comforting, easy, and comes together in minutes!

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 221kcal

Heat a large dutch oven or pot over medium-high heat. Add the olive oil and butter.
Once the butter has melted, add the onion, carrots, celery and salt. Cook, stirring occasionally, for 5 minutes until the vegetables are slightly softened. Add the garlic and cook for 1 more minute.
Add the broth, 2 cups of water, bay leaf, and thyme. Bring the soup to a simmer.
Add the noodles, turkey, and pepper. Once simmering again, cook for 7 minutes, or according to the cook time for the noodles on the package instructions, until they are al dente.
Remove the bay leaf. Season the soup with additional salt and ground black pepper to taste. Stir in the parsley and serve.

For a thicker broth, add 2 to 3 tablespoons of flour to the pot when adding the garlic in step 2. Cook for 1 extra minute, stirring frequently, until no dry flour is visible, then add the broth (continue to step 3). You can also stir in some heavy cream, sour cream, or leftover mashed potatoes at the end of cooking.
If using white meat, be mindful of how long the soup is cooking. It can dry out if it cooks for too long, so just add it when you add the noodles.
If you don’t have leftover turkey, make my easy air fryer turkey breast or shred a rotisserie chicken and use that for the soup!