Turkey Noodle Soup

With a quick cooking time and a most comforting texture and flavor, this Turkey Noodle Soup is an all-time favorite way to use leftover turkey. It’s soothing when illness strikes and makes for a fast and yummy meal whenever you need it.

Turkey Noodle Soup

In recent years, my family has really embraced all of the easy soups and this one—which is similar to my Chicken and Stars Soup—is a favorite to make with Thanksgiving turkey leftovers. It’s easy, fast, nutritious and plenty of kid-friendly flavor. (Though to be very clear, our whole family enjoys this!)

You can use any type of fully cooked turkey meat you have access to, and leftover roasted turkey is perfect for this. You can also use rotisserie chicken if that’s easier.

And know that you can use fresh vegetables or frozen ones, depending on what you have and what is easiest for you.

Serve this on its own, or pair it with simple sides such as sliced fruit, Cinnamon Apples, cheese and crackers, Pumpkin Bread, or Mini Cranberry Muffins.

Ingredients You Need

Here’s a look at the ingredients you need for this recipe so you know what to add to your grocery list or pull out of the fridge and pantry.

• Carrots: I use freshly diced carrots here, but you can also use frozen diced carrots if that’s easier.

• Celery: I use freshly diced celery to add a base of flavor.
• Reduced-sodium broth: You can use turkey broth, chicken broth, or vegetable broth according to your preference.
• Small pasta: I’m using small pasta here since it cooks through fastest and is nice to eat in a soup, so look for small shells, star pasta, or orzo.
• Fully cooked turkey: I’m using leftover roasted turkey here, which makes this a great post-Thanksgiving or Christmas recipe.
• Parmesan cheese, minced fresh parsley, fresh lemon juice (optional) to top.

Step-by-Step Instructions

Below is an overview of the recipe so you know what to expect from the process. Scroll down to the end of the recipe for the full amounts and timing.

1. Heat a medium pot and warm olive oil. Cook the carrots and celery.
2. Add the broth and bring to a simmer.
3. Add the pasta and cook until tender. Stir in the turkey. Season to taste with salt.
4. Serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.

How to Store

Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb all of the broth in the storage container).

Best Tips for Success

• I like to make this with my Vegetable Broth, but chicken broth or turkey broth also works.
• If using any other pasta shape, check the cooking time on the package and adjust accordingly.
• The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
• I usually freeze portions of leftover turkey so I can pull them out to make this soup quickly on busy days.

I’d love to hear your feedback on this post, so please rate and comment below!

• Heat a medium pot over medium heat. Add the oil to warm.

• Add the carrots and celery and stir to coat. Cover and cook for 4 minutes.

• Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.

• Add the pasta and cook for 5-6 minutes or until tender.

• Stir in the turkey.

• Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.

• Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
• I like to make this with my Vegetable Broth, but chicken or turkey broth also works.
• If using any other pasta shape, check the cooking time on the package and adjust accordingly.
• The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. 
• Drain off some of the broth to make this easier for kids to eat.

Calories: 305kcal, Carbohydrates: 43g, Protein: 22g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 394mg, Potassium: 562mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2738IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 2mg