This Turkey Noodle Soup is a perfect, hearty dish made with tender shredded turkey, savory chicken broth, and egg noodles. Packed with fresh vegetables like carrots, celery, and onion, it’s a comforting, nutritious meal that’s easy to make and perfect for using up leftover turkey. Seasoned with herbs like thyme, oregano, and a hint of lemon juice, this soup is full of rich flavors and makes for an ideal family meal.
Homemade Turkey Noodle Soup is perfect for chilly days or busy weeknights, offering a delicious balance of warmth and comfort. You can make it in one pot, and it’s great for meal prep or leftovers. The addition of fresh parsley and egg noodles adds a delightful texture and brightness to the dish.

Ingredients:
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 4 garlic cloves, minced
- 10-12 cups chicken broth (plus more if desired)
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- 1 teaspoon pepper (or to taste)
- 10 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked turkey
- 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
- Salt (to taste)
Instructions:
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Once warmed, add the carrots, celery, and onion. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Pour in the chicken broth, add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil and simmer gently for about 5 minutes until the vegetables are fork-tender. (Note: Add additional broth for a brothier soup, as the noodles will absorb some of the liquid as they cook.)
- Add the egg noodles and cook for about 10 minutes, or until the noodles are tender.
- Stir in the shredded turkey, chopped parsley, and lemon juice (if using). Boil for 1-2 minutes until the chicken is warmed through.
- Taste the soup and add salt as needed. Adjust seasoning with more salt, pepper, or herbs to your preference.
- Remove the bay leaves and serve immediately.
Storage: The soup will keep in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Why You’ll Love This Recipe
This Turkey Noodle Soup is an easy, nourishing meal that’s perfect for cold weather or when you have leftover turkey. The savory broth, combined with tender vegetables, hearty noodles, and flavorful shredded turkey, creates a satisfying soup that’s both comforting and filling. The fresh herbs and optional splash of lemon juice add brightness, making it a well-rounded dish that can be enjoyed anytime.

Tips
- Adjusting Broth: If you prefer a brothier soup, you can always add more chicken broth or water during cooking. Just be sure to taste and adjust the salt as needed.
- Noodle Cooking: If you’re storing leftovers, consider cooking the noodles separately. Noodles can absorb broth over time and may cause the soup to thicken.
- Lemon Juice: Adding lemon juice is optional but provides a fresh burst of flavor that enhances the taste of the soup.
Variations and Substitutions
- Vegetables: Feel free to swap or add other vegetables like peas, corn, or spinach to customize your soup.
- Noodles: While wide egg noodles are traditional, you can substitute with other pasta types like rotini, elbow macaroni, or even rice for a different texture.
- Protein: If you don’t have leftover turkey, you can easily substitute with chicken or even ham for a similar flavor profile.
FAQs
Can I use store-bought broth? Yes, store-bought chicken broth works well in this recipe. Just make sure to adjust the salt accordingly since store-bought broth can sometimes be saltier than homemade.
Can I make this soup ahead of time? Yes, this soup can be made ahead of time and stored in the fridge for 5-7 days. The flavors will develop even more as it sits. Just be sure to add fresh noodles when reheating or cook them separately to keep the soup from becoming too thick.
Can I freeze this soup? Yes, this soup freezes well for up to 6 months. To reheat, you may need to add a little extra broth or water to restore the soup’s consistency.
Serving Suggestions
Serve this delicious Turkey Noodle Soup with a side of crispy bread or a fresh green salad for a light yet filling meal. You can also top the soup with grated Parmesan cheese or a sprinkle of red pepper flakes for a little extra flavor kick! Perfect for lunch, dinner, or as a hearty starter to any meal.
Turkey Noodle Soup Recipe
8
servings10
minutes25
minutesIngredients
2 tablespoons olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, minced
10-12 cups chicken broth (plus more if desired)
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried oregano
1 teaspoon pepper (or to taste)
10 ounces wide egg noodles (or your favorite noodles or pasta)
2 cups shredded cooked turkey
4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice (optional)
Salt (to taste)
Directions
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Once warmed, add the carrots, celery, and onion. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Pour in the chicken broth, add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil and simmer gently for about 5 minutes until the vegetables are fork-tender. (Note: Add additional broth for a brothier soup, as the noodles will absorb some of the liquid as they cook.)
- Add the egg noodles and cook for about 10 minutes, or until the noodles are tender.
- Stir in the shredded turkey, chopped parsley, and lemon juice (if using). Boil for 1-2 minutes until the chicken is warmed through.
- Taste the soup and add salt as needed. Adjust seasoning with more salt, pepper, or herbs to your preference.
- Remove the bay leaves and serve immediately.
- Storage: The soup will keep in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.

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