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Turkey noodle soup is our cozy go-to on crisp fall days. This easy turkey soup recipe is a twist on chicken noodle soup, packed with juicy chunks of turkey, a medley of veggies, and tender egg noodles. It’s cozy comfort food that warms you up from the inside out!
This easy turkey soup would be perfect alongside my garlic breadsticks or cheese crackers and a simple zucchini salad for a complete meal.
This turkey noodle soup is an easy variation of chicken noodle soup, made with turkey instead. It’s packed with flavor and the perfect comfort food for chilly days! I make this cozy soup recipe with tender chunks of roasted turkey, plenty of veggies, and slurpable egg noodles. It’s classic, comforting, and after you roast the turkey, the soup comes together in one pot.
Why I Know You’ll Love This Turkey Noodle Soup Recipe
- One pot. Prepare the ingredients and simmer the soup in one large pot on the stove.
- Comfort in a bowl. Nothing beats a steaming bowl of turkey noodle soup with warmed-up dinner rolls on the side for a cozy last-minute meal.
- Make it with leftover turkey. Like my turkey pot pie, soup is a delicious way to use up leftover Thanksgiving turkey.
Ingredients You’ll Need to Make Your Soup
Whether I make this soup with bone-in turkey breast or leftover Thanksgiving turkey, I love that I always seem to have the rest of the ingredients on hand. Below are some quick notes. Scroll to the printable recipe card for the full recipe amounts and details.
- Bone-In Turkey Breast – If you have leftover turkey, use that instead. You’ll need about 3 cups of shredded turkey. Shredded chicken will also work.
- Olive Oil – To rub onto the turkey breast to help it crisp.
- Butter – For sautéeing the vegetables. You could use additional oil here if needed.
- Yellow Onion – You will need one diced onion. White or yellow onion is fine to use.
- Carrots and Celery – Combined with the onion, diced carrots and celery create the flavor base for the soup.
- Garlic powder – You could also use 2 fresh garlic cloves in place of the teaspoon of garlic powder in the recipe.
- Chicken or turkey stock – If you have the time to make your own, you can always boil your Thanksgiving turkey carcass to make homemade stock! Otherwise, store-bought chicken broth or turkey broth is fine to use.
- Noodles – Choose your favorite pasta or noodles to add to your soup. I like wide egg noodles. Feel free to substitute with rotini, ditalini, or try breaking up fettuccine noodles into smaller pieces. Low-carb or gluten-free pasta is also a great option if needed!
Recipe Tips And Variations
- Use leftover turkey. This recipe instructs how to roast a bone-in turkey breast specifically for this turkey noodle soup, but you can skip that if you have leftover holiday turkey. This is the perfect place to use it. You’ll need about 3 cups of shredded turkey.
- Homemade broth. Boxed chicken broth is super convenient, but if you have some extra time and a turkey carcass on hand, I suggest you make your turkey broth from scratch for an even richer taste.
- Season to taste. Don’t forget to taste the noodle soup and season it with salt and pepper before serving.
- Add potatoes. Try potatoes instead of pasta. Just dice up some Yukon golds and throw them in instead of the egg noodles. Simmer for 10 minutes or until just tender before adding the turkey.
- Make it creamy. Add a splash of cream or milk for a more decadent flavor and feel.
- Add mushrooms. I love incorporating sautéed mushrooms for a nice earthy flavor.
- Lemon zing. Brighten this turkey noodle soup recipe with a squeeze of fresh lemon juice.
What to Serve With Turkey Soup
Even though this easy soup is a meal in and of itself, it loves company. Try my focaccia bread or no-knead skillet bread for dunking. For an easy lunch or light dinner, serve your soup with a copycat La Scala chopped salad or my famous Cobb salad.
You can also enjoy a bowl of turkey noodle soup with a classic grilled cheese! My kids love to pair theirs with pinwheel sandwiches.
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Turkey Noodle Soup
Ingredients
For the turkey
- 3 pounds bone-in turkey breast
- 2 tablespoons olive oil
- 3 teaspoons salt
- 1½ teaspoons freshly ground black pepper
For the soup
- 1½ tablespoons butter
- 1 medium yellow onion, diced
- 5 carrots, sliced into rounds
- 5 celery ribs, sliced
- 1½ teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 10 cups chicken or turkey stock
- 6 ounces wide egg noodles, uncooked
Instructions
For the turkey
- Prep. Preheat the oven to 375°F, line a baking sheet with aluminum foil, and set a roasting rack on top. The roasting rack is optional but allows for more even cooking.
- Prepare the turkey. Rinse the turkey breast under cold water and pat it dry with paper towels.
- Season the turkey. Rub the olive oil all over the turkey breast and sprinkle evenly with salt and pepper on both sides.
- Roast. Place the turkey breast on the roasting rack over the baking sheet and roast in the oven for 45 minutes or until the internal temperature reaches 160˚F to 165°F.
- Let it rest. Remove the turkey from the oven, cover it loosely with aluminum foil, and allow it to rest for 10 minutes.
- Shred. Remove the turkey from the bone and shred it. You will only need 3 cups for this recipe so save the rest for another use.
For the soup
- Sauté the veggies. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots to the pot, season with salt, pepper, and garlic powder, and sauté for 5 minutes.
- Add the stock. Pour the stock into the pot and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15 minutes.
- Cook the noodles. Stir the egg noodles into the soup and simmer for 5 minutes.
- Finish it off. Stir in the shredded roasted turkey and simmer for 5 minutes or until the turkey is heated through and the noodles are tender.
- Season. Taste the soup and adjust the seasonings with salt and pepper to taste.
- Serve. Ladle into bowls and serve.
Equipment
Notes
- Turkey Breast: Use bone-in turkey breast and cook it to the correct internal temperature to maintain its juiciness and flavor. If you have leftover turkey, use that instead. You’ll need 3 cups of shredded turkey.
- Noodles: You don’t have to use wide egg noodles and can experiment with other types of pasta. You can also stir in potatoes instead of pasta. Dice up some Yukon golds and stir them in instead of the egg noodles. Simmer for 10 minutes or until just tender before adding the turkey.
- Stock Flavor: If possible, use homemade chicken or turkey stock for a richer and more authentic taste.
- Herbs: Add fresh herbs like rosemary, thyme, or parsley for an extra layer of flavor. Toss them in during the last few minutes of cooking to keep them vibrant and aromatic.
- Spices: A dash of crushed red pepper flakes can add a nice kick if you prefer a bit of spice in your soup.
- Cheese: Consider topping each serving with a sprinkle of parmesan cheese for a richer experience.
- Vegetables: Feel free to add in or swap out veggies, like adding peas or swapping zucchini for carrots, to change up the flavors.
- Storage: Seal leftover soup in an airtight container and store in the refrigerator for up to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Turkey Noodle Soup
I love soup recipes like this, when all it takes is a few easy steps and simple ingredients to have a hearty and delicious meal ready to enjoy! Let’s get started:
- Roast and shred the turkey. First, season and roast the turkey breast at 375ºF for 45 minutes. Afterward, rest the turkey for 10-15 minutes, then remove the turkey from the bone and shred it.
- Sauté the veggies. Next, melt butter over medium heat, and add the onion, celery, and carrots to the pot. Season with salt, pepper, and garlic powder, and sauté for 5 minutes.
- Add the stock. Add the stock to the pot, bring it to a boil, reduce the heat to low, and simmer for 15 minutes.
- Cook the noodles. Stir the egg noodles into the soup and simmer for 5 minutes.
- Finish it off. Stir in the shredded turkey and simmer for 5 minutes. Season with salt and pepper to taste, and serve.
How to Store & Reheat Leftovers
- Refrigerator. Seal the cooled leftover soup in an airtight container and store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Allow the soup to thaw in the fridge before reheating it.
- To reheat. Warm the soup on the stovetop over low heat until heated through.
This is such an amazing soup recipe! Perfect for cold nights!
My favorite soup for the cold season! I make it often for my family!
Comforting and delish! That is definitely a must make!
Soup season is upon us and this is by far my favorite soup recipe!
This looks so good! Our store routinely puts chicken breast on sale. I know what I’m going to make with the next one I buy!