Our Turkey Noodle Soup is the perfect way to use up that leftover turkey from Thanksgiving! This soup is creamy comfort food at it’s best and the whole family will rave about this one.
I’m curious, does anyone else prepare a GIANT turkey that you know will leave you with loads of leftovers after Thanksgiving?
I definitely do!
You can use leftover turkey in just about any recipe that calls for shredded chicken, plus it’s a must when making my favorite sandwich of the year – the Hot Turkey Sandwich!
Between that sandwich, our Turkey Pot Pie, and this Turkey Noodle Soup, we have no problem using up our leftover turkey.
This turkey noodle soup is rich and creamy, loaded with turkey, veggies, and noodles, and perfect for a chilly day when you need something easy for dinner.
What Noodles Are Best in Turkey Noodle Soup?
We use and love frozen egg noodles in our turkey noodle soup. They cook up thick and fluffy, with the perfect bite to them.
Other pasta that could be used in this recipe for turkey noodle soup is dried egg noodles, spaghetti, or fettuccine. Just be sure to break longer noodles into smaller pieces that will fit nicely in your bowl.
Turkey Noodle Soup
- 1 small onion
- 3 carrots
- 2 celery stalks
- 2 cloves garlic
- 2 tablespoons butter
- ½ cup flour
- 10 cups chicken broth
- 4 cups chopped leftover turkey
- 24 ounces frozen egg noodles
- 12 ounces canned evaporated milk
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon cracked pepper
- Dice the onion and chop the carrots and celery into bite-sized pieces. Mince the garlic.
- Add the butter to a large stock pot or dutch oven over medium heat and let melt.
- Add the onion, carrots, and celery to the melted butter and cook, stirring often, until beginning to soften, about 5 minutes. Stir in the garlic and cook 1 more minute.
- Sprinkle the flour over the vegetables and stir to form a paste. Cook for 1 minute.
- Gradually pour in the chicken broth, stirring constantly, until mixture has thickened a bit, about 5 minutes.
- Add the remaining ingredients to the pot and bring to a low boil. Simmer for 20 minutes or until noodles are tender. For a thinner soup, add additional chicken broth.
- Taste and season with additional salt and pepper, if needed, before serving.
Tips & Notes:
What We Love About TURKEY NOODLE SOUP:
- Easy & Economical: This is a simple way to use up that leftover turkey so nothing goes to waste.
- Creamy: This is a rich and creamy soup! It’s thickened with flour and evaporated milk for a heartier soup base.
- Comforting: This turkey noodle soup is pure comfort food! It’s a warm, thick soup that’s perfect for cold weather days.
Ingredients for Leftover Turkey Noodle Soup:
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Turkey – We use a mix of white and dark meat turkey that we’ve shredded from our Thanksgiving meal.
Egg Noodles – You’ll want to use the frozen egg noodles that you can find at the grocery store. You do not need to thaw them first, they will just go right into the soup.
Chicken Broth – This is the base of the soup so make sure you use a good quality chicken broth with lots of flavor to get the most out of this soup.
Veggies – I’m using the same mix of veggies you’d find in a chicken noodle soup recipe: carrots, onion, and celery.
Evaporated Milk – This will add lots of creamy richness to the turkey noodle soup.
Flour – For thickening up the soup, and like the evaporated milk it will add body to the soup.
Seasoning – Some simple herbs and seasonings including salt, cracked pepper, dried basil, and freshly chopped parsley. You can use any other seasonings or spices that you prefer! A bit of cajun seasoning always adds a nice touch to soup!
How To Make Turkey Noodle Soup:
Veggies: Sauté the vegetables in some butter. Cook for about 5 minutes, stirring often, until the veggies begin to soften. Stir in the garlic and cook for another minute.
Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, to form a paste.
Broth: Whisk in the chicken broth and bring the soup to a boil until it has thickened up a bit, about 5 more minutes.
Simmer: You can now add in all the remaining ingredients including the cooked turkey, frozen egg noodles, evaporated milk, and seasonings. Bring it to a low boil and simmer for 20 minutes or until the noodles are tender!
Serve: When the egg noodles are tender and the creamy turkey noodle soup is ready to serve! I’d recommend serving it hot with some crusty bread to help soak up the soup.
Thick or Thin
It’s easy to make this soup as thick or thin as you’d like! As you can see from our pictures, we like a fairly thick soup! To make a thinner soup, just stir in additional chicken broth until you reach the consistency you desire.
Can I freeze this recipe?
Soups that contain noodles don’t always tend to freeze well, unfortunately.
The noodles are likely to turn to mush.
I’d recommend halving this recipe if you won’t be able to finish it off, but do know that it will keep in the fridge for 3-5 days depending on how fresh your turkey is when you add it to the soup.
Although this turkey noodle soup recipe won’t freeze very well you can keep it stored in the fridge for up to about 4 days in a covered container.
We prefer a high quality chicken broth when making soup, but you may use bouillon cubes if that’s what you have on hand or prefer. Just follow the instructions on the package to replace the broth with bouillon.
MORE SOUP RECIPES TO TRY!
- Homemade Tomato Soup
- Crockpot Potato Soup
- Cabbage Roll Soup
- Keto Soup
- Cheeseburger Soup
- Instant Pot Vegetable Soup
- Crockpot Vegetable Beef Soup
This recipe was originally published in 2019. It was updated in 2023 with new photos. Original photos below.