Amazing 50-Minute Turkey Noodle Soup

Oh, my friends, are you staring at a mountain of leftover turkey after the big holiday feast? Don’t let that beautiful bird go to waste! I know exactly how you feel juggling deadlines and wanting a real, soulful meal on the table without spending hours fussing over it. That’s why this Classic Homemade Turkey Noodle Soup: The Best Way to Use Leftover Turkey is the reigning champion in my recipe book. It has everything we love: rich flavor, tender noodles, and that unbelievably comforting feeling. It’s my go-to recipe when I need a nourishing family dinner that magically appears on the table in under an hour. Trust me, this simple, one-pot wonder will become your new favorite way to savor those holiday memories!

Why This Classic Homemade Turkey Noodle Soup is Your New Favorite Comfort Food Soup Recipe

I get asked all the time if this can just be tossed together from a can, and my answer is always a firm no! When you taste how incredibly flavorful this is compared to anything store-bought, you’ll understand why I spend the extra few minutes making the broth sing. This isn’t just another soup; it’s a hug in a bowl that delivers on taste and speed. It’s my staple for cozy evening meals because it tastes like it simmered all day long, even though it really doesn’t.

• It beats any simple Homemade Chicken Noodle Soup Alternative with real roasted turkey flavor.
• The texture is spot-on—hearty, savory, and never watery.
• It’s truly beginner-friendly; if you can chop a carrot, you can nail this!

Quick Weeknight Dinner Soup Ready in Under an Hour

Life gets hectic, right? That’s why I love recipes that tick the “Easy Leftover Turkey Meals” box while still delivering complex flavor quickly. With a total time hovering right around 50 minutes on the stovetop, this turkey noodle soup is faster than most delivery options. You get maximum comfort for minimum weeknight effort!

The Ultimate Thanksgiving Leftover Recipes Solution

If you dread looking at that massive Tupperware container of turkey remnants after the big holiday, this recipe is your answer. Seriously, it’s my favorite of all the Thanksgiving Leftover Recipes because it transforms the meat into something new and comforting immediately. This turkey noodle soup ensures nothing goes to waste!

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Essential Ingredients for Perfect Turkey Noodle Soup

I want you to look at what goes into this soup and realize how simple it is to make something this amazing! We start with the foundation of all good stovetop meals: a tablespoon of olive oil for sautéing. Next come our aromatic trio: one cup each of finely chopped celery and onion, paired with one and a half cups of carrots cut into small, manageable rounds. For the liquid gold, you’ll need eight cups of turkey or chicken broth—and yes, using store-bought is perfectly fine if you need a Quick Weeknight Dinner Soup!

Then, we fold in two cups of that gorgeous shredded, cooked turkey, along with the seasoning essentials: one teaspoon of dried thyme, a half teaspoon of dried rosemary, and one trusty bay leaf. Finally, eight ounces of nice, hearty egg noodles go in to soak up all that savory goodness. Remember that half cup of heavy cream? That’s strictly optional, but it’s the key if you decide you need a truly decadent, Creamy Turkey Soup Recipe!

Ingredient Notes and Substitutions for Your Turkey Noodle Soup

My biggest tip right off the bat is don’t panic if you’re fresh out of turkey broth! Good quality chicken broth stands in beautifully; it keeps this recipe a true lifesaver. You just simmer those veggies a little longer in Step 2 to extract maximum flavor if you’re using store-bought broth, since it might be a bit lighter than homemade bones-and-all stock. If you’re trying to make this a speedy One Pot Turkey Meal, grabbing pre-made broth shaves off a ton of time. And about that cream? If you skip it, you have a classic homestyle soup. If you add it, stir it in right at the end and just warm it through—never bring it to a rolling boil after the cream goes in, or it can get weird!

Stovetop Instructions for Classic Turkey Noodle Soup

Making this Classic Homemade Turkey Noodle Soup on the stovetop is my favorite way because you get to stand there and smell all those herbs melting into the broth—it’s the best kind of kitchen therapy! We are using the whole process outlined above to get a perfectly cooked, warm, and wonderful meal ready fast. This entire process takes about 50 minutes total, which is why it’s such a sturdy one pot turkey meal solution for busy nights!

Sautéing Aromatics and Building the Flavor Base

First things first, grab your biggest pot or Dutch oven—we need room for all this cozy goodness! Set it over medium heat and warm up that olive oil. Toss in your celery, onion, and carrots. Now, this is where you build the foundation of flavor. You just cook them gently, stirring every now and then, for about five to seven minutes. You’re not looking for hard browning; you want them to start looking soft, almost translucent around the edges. That means they are releasing their natural sweetness right into the oil, and we’re off to a great start!

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Simmering the Broth and Adding Turkey

Once those veggies look happy, pour in all eight cups of your broth. Next, it’s time for the magic seasonings: the thyme, rosemary, and that all-important bay leaf go right in. Bring that whole mixture up to a boil, but then, immediately drop the heat down low, cover the pot, and let it let it simmer peacefully for 15 full minutes. Those 15 minutes are essential! That’s when the carrots get tender and the herbs really perfume the liquid. After that simmer, stir in your two cups of shredded turkey. We want the turkey warmed through, but we add it before the noodles so it has time to get cozy with the broth.

Cooking Noodles and Finishing the Turkey Noodle Soup

Now for the best part: the egg noodles! Stir them in and watch them closely. Seriously, set a timer for the time noted on the package—usually about 6 to 8 minutes. Noodles can go from perfect to one gummy mess in about thirty seconds if you walk away! Once they’re perfectly tender, fish out and toss away that bay leaf—we don’t eat those! If you are making my optional creamy version, now is the time to stir in that half cup of heavy cream. Use a gentle stir just to incorporate it, and heat it through for just one more minute. Don’t let it boil aggressively after you add the cream! Finally, taste it! Add salt and pepper until it tastes exactly like what you want a great Hearty Winter Soup Idea should taste like.

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Alternative Cooking Methods for Your Turkey Noodle Soup

I know the stovetop is my preferred place to watch the magic happen, but hey, we all have different schedules, right? If you’re looking for a true set-it-and-forget-it kind of meal, maybe because you’re busy running errands or just want your kitchen to stay cool, using an appliance is the way to go. These methods are fantastic for turning leftover turkey into incredible Hearty Winter Soup Ideas without hovering over a pot. The beauty of making turkey noodle soup is that it adapts so well!

If you’ve got an Instant Pot, you can get this soup done in a flash. You’ll just sauté your veggies right in the pot—that’s usually the first step, just like on the stove—then add your broth and seasonings. Cook that under high pressure for about five minutes. The trick here is to add the noodles *after* the pressure cooking is done. You can toss those noodles in and run another short pressure cycle for just three minutes, followed by a quick release. That keeps the noodles from turning into mush!

Now, if you love the idea of coming home to the most amazing aroma, the slow cooker turkey soup is your friend. You just dump everything in—and I mean everything except those noodles and the cream—set it on low for 6 to 8 hours, or high for about four hours. The absolute last thing you do is stir in the noodles during the final 30 minutes of cooking time so they don’t get completely overcooked by the time dinner rolls around. If you use the cream, stir that in right at the end! Easy peasy.

Tips for Success Making the Best Turkey Noodle Soup

Even though this is a straightforward recipe, a few kitchen secrets ensure this turkey noodle soup tastes like I spent all day tending the stove, not just 50 minutes! My biggest tip revolves around seasoning, especially because leftover turkey and store-bought broth often come with varying salt levels. Don’t just sprinkle in a little salt at the end; taste your broth after that initial 15-minute simmer *before* you add the turkey. This is your chance to build that savory depth!

When it comes to the noodles, remember what I said about mushiness? If you are making a big batch to eat later during the week, cook the noodles separately! Cook them perfectly al dente, shock them with cold water, and keep them stored in the fridge. When you reheat the broth the next day, just add the reserved noodles. This keeps your leftovers looking and tasting fresh instead of like one big, starchy block. This trick saves your soup every single time, so please listen to your old kitchen pal Carla on this one! For more ideas on repurposing that bird, check out my other great post-Thanksgiving use of turkey elsewhere on the blog.

Serving Suggestions for This Nourishing Family Dinner

Even though this turkey noodle soup is such a satisfying, complete meal all on its own—it’s got protein, veggies, and carbs!—sometimes you just want that extra something on the side, right? When I serve this up as a truly Nourishing Family Dinner, I like to keep the sides simple so the soup remains the star of the show. We aren’t making fussy side dishes here; we are aiming for practical comfort!

The absolute best partner for a bowl of this rich broth is something great for dipping. Honestly, nothing beats a hunk of crusty sourdough bread scraped with unsalted butter. If you have a little more energy, making a batch of my super easy buttery garlic bread is a game-changer. That garlic flavor mixed into the broth? Perfection!

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For toppings, keep it fresh! While the recipe calls for parsley at the end, don’t be afraid to offer little bowls of toppings right on the table. Freshly cracked black pepper is a must for guests who like a little spice. A tiny squeeze of lemon juice right before serving brightens up all those deep, savory flavors wonderfully. Or, if you happen to have some grated Parmesan cheese lying around, a light dusting totally works, though it shifts it slightly away from the ‘Classic Homestyle Soup‘ feel and more toward Italian influences. Simple additions make eating this soup feel special every night!

Storage and Reheating Instructions for Leftover Turkey Noodle Soup

So, you made a huge batch of this amazing turkey noodle soup—good for you! That’s the sign of a smart cook who knows that leftovers are just future meals waiting to happen. Storing this soup is pretty simple, but there’s one tiny thing you absolutely have to know if you want your leftovers to taste as good as fresh tonight.

The main culprit for sad, mushy leftovers in any noodle soup is, you guessed it, the noodles! Egg noodles are wonderful when they are freshly cooked, but give them six hours submerged in hot broth, and they turn into soft little sponges. So, here’s my pro-tip, which I learned the hard way after wasting half a batch of soup one time! If you know you aren’t going to eat all this turkey noodle soup within a day or two, you need to separate the noodles from the broth and the turkey/veggie base.

Store the broth, turkey, and vegetables together in an airtight container in the fridge for up to four days. Keep the cooked noodles in a *separate* container. They might stiffen up a bit, but that’s fine! When you’re ready to eat a bowl tomorrow or the next day, reheat your broth mixture on the stove, and then only add the amount of noodles you plan to eat right then. That way, they cook back up perfectly without breaking down completely.

If you’re planning way ahead, you can actually freeze that broth mixture (without the noodles) for up to three months. When you reheat it, just add fresh broth or water (since some liquid evaporates during freezing) and then add some fresh, uncooked noodles right into the pot. It’s like getting a nearly new batch!

When reheating the fully assembled soup (if you didn’t separate the noodles), it’s best to add a splash of extra broth or water when warming it up on the stove or in the microwave. The noodles will soak up all the liquid while sitting. If you still have some amazing leftovers from your leftover turkey casserole inspiration, this soup is still better, but these reheating tips will save your soup!

Frequently Asked Questions About Turkey Noodle Soup

I know you home cooks out there are deep thinkers, and once you have this recipe down, you start wondering about substitutions or different ways to tackle it! I’ve pulled together some of the most common questions I get floating around about keeping this soup cozy and flavorful, especially when you’re feeling like you need a Quick Turkey Broth Soup but end up with a full meal instead!

Can I use dried turkey instead of cooked turkey in this turkey noodle soup recipe?

Oh, that’s a fantastic question, and it really depends on what you mean by “dried”! If you mean, like, super dry, just sitting in the fridge for five days dry? Then yes, you can use it, but you need to reintroduce moisture! Toss that shredded turkey into the broth right when you add the spices in Step 2 and let it simmer gently for a good ten minutes before you even think about tossing in the noodles. This lets it soak up some of that fabulous flavor so it doesn’t taste like cardboard.

If you actually meant *raw* turkey pieces—say, some raw turkey breast you want to cook right in the pot—you absolutely can! You’ll just need more time. Simmer the raw turkey pieces in the broth until they are completely cooked through and tender before you add the herbs and noodles. This turns it into a great way to use up raw meat rather than just leftovers, but it definitely pushes the total time past that 50-minute mark. This recipe shines when using already cooked turkey!

What is the best way to make this a creamy turkey soup recipe?

You know I love the option for that velvety finish, making it a true Creamy Turkey Soup Recipe! The easiest way? Just follow the recipe and stir in that half cup of heavy cream right at the end, just warming it through. That gives you richness without changing the structure of the broth much.

But if you’ve run out of heavy cream, I have a couple of non-professional-chef hacks for you! For a thicker texture, try making a simple roux first. Melt about two tablespoons of butter in a separate small pan, whisk in two tablespoons of flour until it’s smooth, cook that paste for a minute, and then slowly whisk a ladle or two of hot soup broth into the roux until it’s smooth. Pour that mixture back into your main pot, and it thickens beautifully! Evaporated milk can also be used instead of cream if that’s what you have on hand for a slightly different, but still great, texture.

Is this recipe a good ‘Quick Turkey Broth Soup’ base?

That’s where we have to be honest! While we are certainly using a great turkey broth base—and you can use store-bought to save time—this recipe is really designed to be a complete, hearty meal. We pack it full of carrots, celery, onions, and noodles, which turns it into a substantial Nourishing Family Dinner rather than just a starter soup. If you just wanted the broth, you’d skip the noodles, the turkey, and the cream, and maybe just simmer extra herbs and vegetables for a bit longer before straining it all out for a gorgeous Quick Turkey Broth Soup!

Share Your Cozy Evening Meals Experience

Now that I’ve shared all my secrets for making the best turkey noodle soup for your next cozy evening meals situation, I just want to know: how did it turn out for you?

Cooking is all about sharing and connecting, so please don’t be shy! I absolutely thrive on hearing how this recipe worked for your family. Did you keep it classic, or did you try that creamy version I mentioned? Did it help you tackle that mountain of leftovers? I want to see it!

If you made this recipe, please take a second to leave a star rating right below the recipe card. It helps other busy home cooks like me know that this is a reliable recipe worth making. And if you snapped a picture of your beautiful bowl of soup—especially if it was a busy Tuesday night miracle—tag me on social media! I love seeing my recipes come to life in your kitchens. You can check out all the happenings around my cooking space over on my main blog page. For more inspiration, you can also see what others are loving on Pinterest like this great version here.

Happy cooking, friend! I hope this wonderful soup warms you right up!

Classic Homemade Turkey Noodle Soup: The Best Way to Use Leftover Turkey

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Welcome to My Kitchen! This classic turkey noodle soup recipe is the perfect, comforting way to use up your leftover turkey after a holiday. It is a simple, one-pot meal ready fast for a cozy family dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 1.5 cups carrots, sliced into small rounds
• 8 cups turkey or chicken broth
• 2 cups cooked, shredded turkey (leftover turkey works great)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 8 ounces egg noodles
• 1/2 cup heavy cream (optional, for creamy version)
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, onion, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
2. Pour in the turkey or chicken broth. Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the vegetables cook through and the flavors combine.
3. Add the shredded cooked turkey to the pot. Increase the heat slightly to return the soup to a gentle simmer.
4. Stir in the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender. Watch closely to prevent sticking.
5. Remove and discard the bay leaf. If you prefer a creamy turkey soup, stir in the heavy cream now. Heat through for 1 minute, but do not let it boil after adding cream.
6. Taste the soup and season generously with salt and black pepper.
7. Ladle the hearty soup into bowls. Garnish each serving with fresh chopped parsley before you serve this comforting food recipe.

Notes

• For a quicker meal, use store-bought turkey broth instead of making your own.
• If you are using an Instant Pot, sauté the vegetables, then add broth and seasonings and cook on high pressure for 5 minutes. Add noodles and cook for 3 minutes on pressure cook setting, followed by a quick release.
• If using a Slow Cooker, combine all ingredients except noodles and cream in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add noodles during the last 30 minutes of cooking time. Add cream at the end if desired.
• This recipe is an excellent alternative to classic chicken noodle soup.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 750
• Fat: 12
• Saturated Fat: 5
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 3
• Protein: 28
• Cholesterol: 85