Turkey Noodle Soup
Warm, comforting, and packed with flavor, this Turkey Noodle Soup is the ultimate way to use up leftover turkey while creating a hearty meal the whole family will enjoy. Bursting with aromatic vegetables like carrots, celery, and onions, and seasoned with earthy herbs like thyme and parsley, this soup delivers a rich, savory broth that’s perfect for chilly days. Egg noodles add a tender bite, while shredded turkey makes it protein-packed and satisfying. Ready in just 45 minutes, this one-pot wonder is easy to make and ideal for busy weeknights or holiday leftovers. Serve it with a sprinkle of fresh parsley for an extra pop of color and freshness—your bowl of soup will look as good as it tastes! Perfect for searches like “easy turkey soup recipe” and “best turkey noodle soup,” this dish is destined to become a classic in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 whole bay leaf
- 8 cups turkey or chicken broth
- 3 cups cooked turkey, shredded
- 3 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, dried parsley, and bay leaf. Cook for 1 minute, until fragrant.
Pour in the turkey or chicken broth and bring to a boil.
Lower the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
Add the cooked shredded turkey and egg noodles to the pot. Stir well.
Simmer for an additional 8-10 minutes, or until the egg noodles are tender.
Season with salt and ground black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 9956 mg | 433% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 21.3 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
