Turkey Noodle Soup Easy

There is something so comforting about a pot of turkey noodle soup simmering on the stove It is a wonderful way to use up leftover turkey and bring the whole family together on a chilly evening The combination of tender turkey rich broth and silky noodles is a classic that never disappoints

I first made this soup after a big Thanksgiving and it has since become a go to recipe whenever we roast a turkey My kids love slurping the noodles and I enjoy how quick it is to pull together with pantry staples

Gather Your Ingredients

• Extra virgin olive oil: Brings out the flavors in the vegetables Look for one with a fresh aroma
• Carrots: Thinly sliced for sweetness and color Choose carrots that are firm and bright
• Celery: Adds crunch and savory depth Fresh crisp stalks work best
• Onion: Forms the flavor base Use a small or medium yellow onion for balance
• Turkey stock or chicken or vegetable broth: Gives richness and body to the soup Opt for low sodium to control salt
• Water: Balances the richness and ensures enough liquid Choose filtered if available
• Yukon gold potatoes: Creamy texture that holds up well in soup They should be firm with no soft spots
• Bay leaves: Infuses subtle earthy flavor Try to use fresh or recently dried leaves
• Fine sea salt: Enhances all the flavors Start with less and adjust as needed
• Black pepper: Adds a gentle warmth Grind fresh for the best taste
• Egg noodle pasta: Tender and classic in this soup Use your favorite shape or swap with small pasta
• Leftover turkey meat: Both white and dark meat work Best if shredded or chopped into bite sized pieces
• Garlic: Delivers a gentle aroma Use fresh for the brightest flavor

How to Make It

Heat the Pot:

Drizzle olive oil into a large heavy bottomed pot and set over medium heat Add in finely diced onions thinly sliced carrots and diced celery along with a pinch of salt Sauté gently stirring often until the onions appear translucent and the vegetables start to glisten This should take about 5 to 7 minutes The slow cook at this stage is key to unlocking sweetness and rich base flavor

Simmer Aromatics and Vegetables:

Pour in turkey stock and water to cover the vegetables Add peeled and cubed Yukon gold potatoes bay leaves remaining sea salt and black pepper Stir gently and bring everything up to a steady but gentle simmer Allow to cook uncovered for about 10 minutes brushing occasionally to ensure nothing sticks to the bottom The potatoes will be just turning tender and the kitchen will start to smell inviting

Add Noodles and Turkey:

Once potatoes have softened add your chosen egg noodles and all of the chopped or shredded turkey meat Lower the heat a bit and simmer slowly Keep an eye on the noodles so they do not get mushy This stage should take about 4 to 6 minutes until the noodles are just cooked and the potatoes are perfectly tender Be sure to avoid any vigorous boiling so the noodles keep their texture

Finish with Garlic and Parsley:

Switch off the heat Use a garlic press or microplane to grate in the garlic Stir in a generous handful of chopped fresh parsley The residual heat will gently cook the garlic releasing its aroma and slightly warming the herb Let everything sit for about a minute Remove bay leaves Taste and adjust salt or pepper as needed The flavor should be rich savory and bright

My favorite part of this soup is the potatoes They soak up all that savory broth and add a creamy bite Every time I serve this on a winter Sunday my family ends up asking for second helpings

Flavor Boosters

If you do not have turkey stock use chicken broth or even a good vegetable broth Leftover rotisserie chicken is a great stand in for turkey Gluten free pasta helps if you have dietary needs or try rice for a twist If potatoes are not your favorite try adding more carrots or a handful of corn instead Fresh herbs like dill or thyme also work well in place of parsley

Serving Suggestions

A big bowl of this soup is satisfying on its own but I like to serve it with a side of crusty bread A fresh green salad with lemon vinaigrette makes a great partner If you want to get festive garnish each bowl with extra fresh parsley or a squeeze of lemon for brightness

Creative Twists

In the spring try adding peas or fresh spinach to lighten the soup In the fall root vegetables like parsnips and turnips give extra earthiness You can swap egg noodles for whole wheat pasta or gluten free options anytime This soup welcomes creativity based on what you have and what is in season

Many families have adopted this soup after big holiday dinners for good reason It turns leftovers into something exciting and heartfelt A friend once told me this recipe made her a turkey soup believer Now she freezes small portions and enjoys comfort all winter long

Common Questions About This Recipe

→ Can I substitute chicken for turkey in this soup?

Yes, you can use shredded chicken instead of turkey. It pairs just as well with the vegetables and broth base for a similar flavor and texture.

→ What kind of noodles work best?

Egg noodles are traditional, but small pasta shapes like shells or ditalini also work well. Choose al dente for the best texture in the soup.

→ Is it possible to freeze this soup?

Yes, you can freeze the soup. For best results, add cooked noodles after thawing and reheating, as noodles can become mushy in the freezer.

→ How do I enhance the broth flavor?

Simmer the soup with bay leaves and fresh herbs. Adding the garlic at the end and adjusting salt to taste will enhance the depth of flavor.

→ Which vegetables can I add or substitute?

Carrots, celery, and potatoes are classic, but you can add parsnips, peas, or leeks for extra flavor and texture variation.