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4.95 from 20 votes

Turkey Noodle Soup

Whether you're looking for a way to use your turkey leftovers or simply love the taste of turkey, my Turkey Noodle soup is the perfect recipe to bring deliciousness to your table!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 233kcal


  • 2 carrots diced
  • 4 stalks celery diced
  • 1 medium onion diced
  • 1 cup of frozen peas
  • olive oil for sauteing veggies
  • sea salt and pepper to taste
  • 4 cups homemade turkey stock or store bought chicken or veggie stock
  • 2 cups turkey meat diced or pulled into small easy to eat pieces
  • 2-4 cups uncooked egg noodles or your favorite pasta shape


Turkey Stock

  • place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep. Cover with water and bring to a boil. Allow stock to simmer and reduce by 60-70% or about 4 cups of stock. This process should take about an hour or a little longer.

Turkey soup

  • heat a medium stockpot and add olive oil to sweat down the veggies (mirepoix)
  • Add in diced celery, carrots and onion stir well and season with a little sea salt and black pepper, allow to cook for 3-4 minutes
  • Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes. I like to let my soups simmer for 90 minutes whenever possible.
  • While soup is cooking in another pot cook your egg noodles a little on the al dente side, then rinse and chill until you serve the soup.
  • finish seasoning the soup as needed and add in frozen peas, allow to cook for 5 minutes longer before serving.
  • Add a heaping helping of cooked noodles to the bowl and ladle over the hot soup and serve with your favorite crusty bread.


Calories: 233kcal | Carbohydrates: 23g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 314mg | Potassium: 528mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3720IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg