Recipe

Turkey Soup With Noodles

A cozy, leftover-friendly turkey noodle soup with tender veggies, springy noodles, and a bright finish that keeps it from tasting flat.

By Matt Campbell

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4.8 (214)

A steaming bowl of turkey noodle soup with egg noodles, shredded turkey, carrots, celery, and fresh parsley on a light stoneware table

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Turkey soup is my favorite kind of kitchen reset. You take the random bits of leftover turkey, a couple tired carrots, and that lonely half onion, and suddenly you have a pot of actual comfort that tastes like you planned it on purpose.

This turkey soup with noodles is relaxed and flexible, but it still delivers: savory broth, sweet veg, plenty of turkey, and noodles that stay pleasantly chewy if you treat them right. My biggest tip right up front: cook the noodles separately if you want leftovers that reheat like a dream. I know it sounds like extra work, but it is the difference between “cozy soup” and “why is this now a casserole.”

Raw ingredients for turkey noodle soup arranged on a kitchen counter, including shredded turkey, carrots, celery, onion, garlic, broth, egg noodles, herbs, and lemon

Why It Works

Big flavor, low-drama: sautéed aromatics and a little tomato paste add depth fast, even if you are starting with plain broth.
Tender turkey, not dry turkey: the turkey goes in at the end so it warms through without overcooking.
Noodles that behave: you can cook them in the soup for a one-pot moment, or keep them separate for better leftovers.
A bright finish: lemon and parsley wake up the whole pot so it tastes fresh, not heavy.

Pairs Well With

Storage Tips

Fridge: Store soup in an airtight container for 3 to 4 days. If you cooked noodles in the pot, expect them to soften as they sit. Still delicious, just more stew-like.

Best method for meal prep: Store noodles and soup separately. Keep noodles in a container with a tiny drizzle of olive oil or a splash of broth to prevent sticking. Combine portions when reheating.

Freezer: Freeze the soup base (without noodles) for up to 3 months for best quality. It will stay safe longer if kept consistently frozen, but the flavor and texture are best within that window. Thaw overnight in the fridge, then reheat and add freshly cooked noodles.

Reheating: Warm gently on the stove over medium-low, adding a splash of broth or water if it thickened. Taste again and re-season, then add a fresh squeeze of lemon right before serving.

Common Questions

Can I make this with turkey carcass or bones?

Yes, and it is fantastic. Simmer the carcass with onion, celery, carrot, bay leaf, and peppercorns for 1.5 to 3 hours, strain, then use that broth in the recipe. Add picked turkey meat near the end.

What noodles work best?

Egg noodles are classic, but rotini, ditalini, or broken spaghetti all work. If using small pasta shapes, start checking a few minutes early so they do not overcook.

How do I stop noodles from soaking up all the broth?

Cook them separately and add to each bowl. If you want one-pot soup, undercook the noodles slightly and plan to add more broth when reheating.

Can I use rotisserie chicken instead of turkey?

Absolutely. Swap in shredded chicken and you are in business with the same timing.

My soup tastes bland. What do I do?

Add salt first, then try one of these: a squeeze of lemon, a splash of vinegar, a pinch of red pepper flakes, or a small spoonful of Dijon. Brightness fixes “flat” faster than more herbs.

How much salt do I need if my broth is homemade?

If you are using homemade stock or anything labeled unsalted, you will likely need a little more salt than the recipe calls for. Season in stages, taste near the end, and do not forget the lemon. It helps the whole pot taste more seasoned.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or soup pot (5 to 7 quart)
Cutting board and chef’s knife
Wooden spoon
Measuring cups and spoons
Small pot for noodles (optional but recommended)
Fine mesh strainer (only if making stock)

After Thanksgiving, my fridge always looks like a party that quietly ended at 9:30 pm. A container of turkey, a bag of celery that has seen better days, and exactly one lemon. This soup is what I make when I want something cozy but not sleepy. I want the broth to taste like it has a backbone, the noodles to have a little bounce, and the whole thing to feel like a warm reset button. Also, I fully support standing at the stove, “just tasting,” until you realize dinner is basically ready.