Turkey Noodle Soup
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My 25-minute turkey noodle soup is a wholesome meal in a bowl packed with protein, veggies, and simple seasonings. It’s hearty, flavorful, and works with ANY leftover turkey.
After Thanksgiving and Christmas, this turkey noodle soup is always the first thing I make with leftover turkey. It’s cozy, budget-friendly, and turns every part of the bird- breast, thighs, drumsticks, and even the bones- into something far more exciting than another round of turkey sandwiches.
I’ve made a version of this soup for years, passed on from my great-grandmother’s kitchen to mine. A quick simmer of the veggies deepens the broth, fresh herbs brighten everything, and noodles add that cozy, filling layer.
I typically use the stovetop when I’m short on time, but I’ve also tested this in the slow cooker and Instant Pot, and all three methods work beautifully. The best part is that it also works well with chicken, so enjoy it year-round.
Table of Contents
Recipe highlights
- Healthy. Turkey is super lean, meaning it has a high protein content without excess fat. Second, it is rich in vitamins and minerals. Third, the amount of veggies I pack into this soup can meet your daily quota!
- The BEST use of leftovers. My family calls this my leftover Thanksgiving turkey soup (affectionately!) because you can use any leftover poultry, vegetables, or herbs. It really is super versatile.
- Freezer-friendly. If you check my freezer in March, you’ll likely see a batch made from November in there. It’ll taste just as good. Promise.
Key Ingredients
I’m also including substitutions and kitchen notes. The full list with measurements is in the recipe card below.
- Soup veggies. For this particular soup, I have used onions, carrots, celery, and parsnips. It’s very forgiving, so other root vegetables work too, like potatoes, sweet potatoes, and swedes.
- Garlic. Use fresh minced garlic for its bold, aromatic flavor.
- Fresh parsley and thyme. Fresh herbs for flavor and fragrance. You could use dried herbs, too. They are more intense; you’ll need a smaller quantity but a little more time to release the flavor.
- Chicken stock. Adds instant flavor and depth to this quick soup. I prefer using low-sodium stock for a healthier soup.
- Water. I tested this soup with all chicken broth and found it to be too overpowering, so definitely use some water.
- Leftover turkey meat. I typically use leftovers from my baked turkey tenderloin or spatchcock turkey. You can also make turkey from scratch, and I recommend a quick recipe, like my air fryer turkey breast. I’ve also made this with shredded meat from my turkey drumsticks and turkey wings and simmered the bones at the start with the veggies.
- Noodles. I prefer twisty egg noodles (they remain al dente better!), but flat, wide, thick ones- all work great!
How to make turkey noodle soup
Step 1- Boil the veggies. Cook onion, carrots, parsley, celery, parsnip, garlic, and thyme in a large pot with boiling water until the veggies become soft
Step 2- Cook the noodles. Discard the thyme and parsley leaves. Add noodles, turkey, and chicken stock, and simmer until the noodles become tender.
Step 3- Season and serve.
Alternative cooking methods
While I prefer the stovetop method (This is a spin on my great-grandmother’s soup, so she had no IP or crockpot back then, haha!), I’ve made this soup in the Instant Pot and slow cooker for you, so choose whichever method you prefer.
Instant Pot method: Sauté the vegetables in the Instant Pot, then add broth, water, thyme, parsley, salt, and pepper; pressure cook on high for 5 minutes, followed by a 5-minute natural release. Stir in the turkey and noodles, and cook on sauté mode for 5-7 minutes until the noodles are tender.
Slow cooker method: Add all the ingredients, except for the noodles and turkey, to a slow cooker or crockpot and cook on low for 6-8 hours or high for 3-4 hours. Stir through the turkey and noodles and cook for another 30 minutes.
Arman’s recipe tips
- Add turkey at the end. You want the turkey to stay moist. Boiling it for too long will make it dry and unpleasant. Remember, it is already cooked!
- Adjust the thickness. If the soup is too thick, add water to achieve a soupy consistency. And if you find it too thin, thicken it using cornstarch slurry (1 tablespoon cornstarch mixed with 1 1/2 tablespoons of water).
- Use a different carb. To change things up, I sometimes use different kinds of pasta, rice, or orzo. They take a little longer to cook than classic noodles, so increase the cooking time by 10 minutes.
- Use vegetable scraps. Use the carrot tops, onion ends, and other veggie scraps for additional flavor. Just remember to discard them before serving.
Flavor variations
Easily customize this soup with just a few tweaks or swap out the ingredients to use what you have on hand- it’s super forgiving.
- Top with bacon. Add fried bacon bites (make some air fryer bacon) to the soup for a little salty indulgence.
- Make it creamy. While unconventional, you can add fresh cream or milk if you like creamy soups. Only add this at the very end, or else the soup will curdle.
- Make it with a homemade turkey broth. If you have a leftover turkey carcass or bones, boil them with water, seasoning, and herbs for 2-3 hours to make a turkey broth. Strain and use it as a broth to make this soup. A little more time-consuming, but trust me, it is worth it.
- Use different herbs. Other fresh herbs to use to change up the flavor include rosemary, basil, oregano, and a bay leaf. These herbs complement the soup flavor well.
Storage instructions
To store. Cool the soup, transfer it to an airtight container, and store it in the fridge for up to one week.
To freeze. Leftover turkey noodle soup can be stored in the freezer for up to 6 months.
Reheating. Thaw the soup in the refrigerator and heat it in the microwave or a pot to enjoy it.
Frequently asked questions
Yes, absolutely. Although I didn’t include it in my recipe, my original tests did use this. Add the bones and carcass at the very start, along with the veggies, and simmer for an extra 30 minutes. Discard the carcass/bones and continue as instructed.
Absolutely! If I have any bones or the carcass, I like to simmer it, strain it, and either refrigerate the broth for about 3 days or freeze it for 3 months. Then, just reheat and proceed with the full soup.
You’ll notice that in my recipe, I only add the noodles at the very end, not during cooking. If you plan to make a big batch for meal prep or freeze for later, I actually recommend omitting the noodles and making them fresh before enjoying.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Turkey Noodle Soup
Video
Ingredients
- 1 onion sliced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 parsnip sliced
- 2 cloves garlic minced
- 4 cups water
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley
- 4 cups chicken broth
- 3 cups cooked turkey shredded or chopped
- 8 ounces noodles
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large pot, add the onion, carrots, celery, parsnip, garlic, water, parsley, and thyme. If you have a turkey carcass or turkey bones, you can add them here. Cook for 15 minutes, or until the vegetables are tender. Discard the thyme and loose bits of parsley (and turkey bones/carcass, if using).
- Add the shredded turkey and noodles and simmer until the noodles are fully cooked.
- Season with salt and pepper and serve immediately.
Notes
- Leftovers: Keep in the fridge for one week or the freezer for up to 6 months.
Nutrition
More healthy soup recipes
- Albondigas soup
- Seafood soup
- High protein soup
- Chicken potato soup
- Ground turkey soup
- Vegetable beef and barley soup
- Tuscan white bean soup
- Roasted cauliflower soup
Recipe updated
I originally published this recipe in October 2023, but updated it in November 2025 to include common reader questions and nutritional analysis. No measurements or ingredients have changed.
Very nice. Can I eat it cold during summer?
This looks so colorful. I would add some more veggies for sure.
This soup must be full of flavours really. I want to make it when it gets colder.
Very good recipe for spring soup. I never make soups actually.