Classic Homemade Turkey Noodle Soup for Cozy Dinners
Make this comforting turkey noodle soup using leftover turkey. This easy, one-pot recipe delivers the nostalgic flavor you crave for a warm family dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1.5 cups carrots, sliced into small rounds
- 8 cups turkey broth (or chicken broth)
- 2 cups cooked, shredded turkey (leftover turkey works well)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups wide egg noodles
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped celery, onion, and carrots. Cook until the vegetables soften, about 5 to 7 minutes.
- Pour in the turkey broth. Add the dried thyme, bay leaf, and dried rosemary. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
- Remove and discard the bay leaf. Stir in the shredded turkey.
- Increase the heat to medium-low and add the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender. Do not overcook.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before serving.
Notes
- For a creamy turkey noodle soup variation, remove 1 cup of the hot broth after step 4. Whisk 1/2 cup of all-purpose flour or cornstarch into the removed broth until smooth. Pour this slurry back into the simmering soup and stir constantly until the broth thickens slightly. Continue with step 5.
- If you do not have leftover turkey, you can use cooked chicken or poach 1 pound of raw turkey breast in the broth until cooked through, then shred it before adding it back to the soup.
- This recipe is excellent for using up Thanksgiving leftovers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5
- Sodium: 750
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 75