Turkey Noodle Soup is our cozy go-to for those crisp Fall days, offering slurpable deliciousness with every spoonful. Packed with a medley of veggies, generous chunks of protein-rich turkey, and tender egg noodles, it’s more than a meal – it’s pure comfort that warms you from the inside out.
Celebrate soup season the right way, folks, and try this Turkey Noodle Soup for yourself. It’s packed with flavor and the perfect comfort food to lift your spirits and satisfy those chilly weather cravings. The rich, nostalgic flavors of roasted turkey combined with a hearty dose of veggies and slurpable egg noodles create the perfect, well-rounded meal for you and yours to enjoy year-round, but especially during the cooler months.
Why You’ll Love This Soup
- Rich flavor. Using roasted turkey or leftover holiday turkey meat infuses this soup with a deep, savory taste that’s hard to beat.
- Well rounded. Get everything you need in a balanced meal in one bowl. Carbs from the noodles, lots of veg, and plenty of juicy, protein-packed turkey. That’s one nutritious, hearty meal right there!
- Comfort in a bowl. Nothing beats a steaming bowl of turkey noodle soup for instant comfort and warmth.
Ingredients For Turkey Noodle Soup
- Bone-In Turkey Breast; however, 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 add to the turkey breast.
- Salt & Pepper used for seasoning the turkey.
- Butter is used to sauté the veggies.
- Yellow onion – You will need one diced onion.
- Carrots – We use 5 carrots to add to the flavor and texture of the soup.
- Celery – You’ll need 5 ribs of celery.
- Salt & Pepper to season the soup.
- Garlic powder
- Chicken or turkey stock – If you have the time to make your own, I highly encourage you to do so.
- Wide egg noodles
How to Make Turkey Noodle Soup
Making turkey noodle soup is a breeze, and with a few easy steps and simple ingredients, you’ll have a hearty and delicious soup ready to enjoy in no time.
- Prep. Preheat the oven to 375°F, line a baking sheet with aluminum foil, and set a roasting rack on top.
- Season the turkey. Rinse the turkey breast, pat it dry, rub it with olive oil, and season it with salt and pepper.
- Roast. Place the turkey breast on the roasting rack and roast for 45 minutes.
- Rest. Remove the turkey from the oven, cover it loosely with aluminum foil, and rest for 10 minutes.
- Shred. Remove the turkey from the bone and shred it.
- Sauté the veggies. 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. 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. Season with salt and pepper to taste, and serve.
Recipe Tips And Variations
- Use leftover turkey. This recipe instructs how to roast a bone-in turkey breast specifically for this 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 stock 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 your soup and season it with salt and pepper before serving.
- 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 mushroom. I love incorporating sautéed mushrooms for a nice earthy flavor.
- Lemon zing. Brighten the soup with a squeeze of fresh lemon juice.
Serving Suggestions
Even though this soup is a meal in and of itself, it loves company. Try my Focaccia Bread or this delightful No Knead Skillet Olive Bread. Serve this soup as more of an accompaniment to a La Scala Chopped Salad or my famous Cobb Salad. Enjoy turkey noodle soup with Leftover Turkey Salad Sandwiches or this Creamy Dill Chicken Salad with Nuts and Cranberries.
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 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.
More Soup Recipes To Try
- Broccoli Potato Soup
- Chicken Tortilla Soup
- Creamy Tortellini Soup
- Cream of Mushroom Soup with Rice
- Creamy Chicken Noodle Soup
- Easy Split Pea Soup with Ham
Turkey Noodle Soup
This Turkey Noodle Soup is the best way to warm up and fill up on a chilly day. It's loaded with veggies, egg noodles, and protein-packed turkey.
Servings : 10 servings
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.
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
Serving: 1.5 cups | Calories: 381 kcal | Carbohydrates: 27 g | Protein: 36 g | Fat: 15 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 99 mg | Sodium: 1690 mg | Potassium: 469 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 5258 IU | Vitamin C: 4 mg | Calcium: 37 mg | Iron: 1 mg
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.
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