Quick and Easy Turkey Noodle Soup

This turkey noodle soup recipe is fast, delicious, and the perfect way to enjoy roast turkey leftovers from Thanksgiving!

This leftover turkey soup is healthy and comforting. The broth is pretty flavorful even though it doesn’t take too long at all to make this soup. After a big Thanksgiving feast, the last thing you probably feel like doing is spending a lot of effort in the kitchen. 🙂

If you’re looking for more turkey leftover recipes, check out my creamy leftover turkey soup, my Thai turkey soup, this turkey wild rice soup, or my leftover turkey pasta.

Carrots, celery, onions, garlic, and a bit of fresh parsley give this soup that familiar, comforting flavor. It’s like the classic chicken noodle soup we all love, except with turkey.

Recipe notes & tips:

• This turkey noodle soup is made without the turkey carcass – I just used shredded turkey meat.
• I think egg noodles are the best noodles for turkey noodle soup, but you could always use something different (e.g. whatever pasta you have on-hand) if you prefer.
• You could add a splash of cream to this soup, but I didn’t find it necessary.
• Got leftover chicken? You could definitely use that instead if you wish.

Let me know if you’ll make this leftover turkey noodle soup! Questions? Leave me a comment below.

5 from 2 votes

Quick and Easy Turkey Noodle Soup

By Natasha Bull

This turkey noodle soup is fast, delicious, and the perfect way to enjoy roast turkey leftovers from Thanksgiving!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6

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Ingredients 

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• ▢ 2 tablespoons butter
• ▢ 1/2 medium onion chopped
• ▢ 3 sticks celery chopped
• ▢ 3 cloves garlic minced
• ▢ 4 cups chicken broth
• ▢ 4 cups water
• ▢ 2 cups cooked turkey
• ▢ 2 dashes Italian seasoning
• ▢ 3 medium carrots sliced/chopped
• ▢ 2 cups egg noodles
• ▢ 2 tablespoons fresh parsley chopped
• ▢ Salt & pepper to taste

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Instructions 

• Melt the butter in a large soup pot over medium-high heat. Add the onion and celery and sauté for 5-7 minutes.
• Add the garlic to the pot and cook for about 30 seconds.
• Add the broth, water, turkey, Italian seasoning, and carrots to the pot. Increase the heat to high and bring to a boil. 
• Add the egg noodles and reduce the heat so the soup is gently boiling. Cook for about 10 minutes or until the noodles and carrots are done. Stir in the parsley before serving. Season with salt & pepper as needed.

Notes

• If you don't cut the carrots fairly small or you're using larger carrots, I suggest giving them a head start prior to adding in the egg noodles. 
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
   

Nutrition

Calories: 160kcal, Carbohydrates: 15g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 693mg, Potassium: 412mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5450IU, Vitamin C: 16mg, Calcium: 53mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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