Name: Easy Turkey Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 4 large carrots (peeled and chopped); 1 medium yellow onion (chopped); 2 ribs celery (chopped); 3 cloves garlic (minced); 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1 bay leaf; 6 cups low-sodium chicken broth; 1 cup water; 2 cups uncooked pasta; 2-3 cups shredded roasted turkey

Recipe

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This turkey noodle soup is brimming with fresh vegetables, pasta, and roasted turkey for a satisfying meal.

When you crave a delicious and healthy way to use Thanksgiving leftovers, this turkey noodle soup is the answer!

Noodle Soup with Leftover Turkey

My rotisserie chicken noodle soup is a hearty meal I cook year-round, and my family devours it every time. So when the fridge is packed with Thanksgiving leftovers, I swap the protein and make this delish turkey noodle soup.

It's such a great way to fill up on a cold winter day, and I love that requires minimal kitchen duty. If you're using leftover turkey and have the vegetables prepped and ready to go, you can have this soup ready to serve in less than 30 minutes!

Ingredients

This recipe uses many of the same ingredients as classic chicken noodle soup, but roasted turkey instead of chicken. Carrots, onions, celery, and garlic are the essential vegetables, while dried thyme, parsley, and bay leaves add even more flavor. Finally, you’ll need chicken broth and pasta (any pasta goes great, but shells, rotini, and macaroni hold more broth and flavor).

How to Make Turkey Noodle Soup

Check how easy this soup is done:

Sauté the aromatics in a soup pot until they are tender and the onions translucent.
Simmer for 15 minutes after adding the seasonings, broth, and water.
Add the pasta and turkey meat, and cook for an additional 10 minutes until the pasta is tender.

Recipe variations

This is one recipe you can tweak and make all your own:

Protein
If you don't have enough turkey to yield 3 cups, make this noodle soup with shredded rotisserie chicken.

Vegetables
Want additional veggies? Go you! Anything like green peas, green beans, corn, and diced zucchini would add extra volume and soak up the flavors of the broth.

Seasonings
Add rosemary and sage for even more Thanksgiving flavor, or swap the thyme and parsley for one teaspoon Italian seasoning.

Cook it in the slow cooker
Combine all the ingredients minus the turkey and pasta. Cook for 6 hours on low or 4 hours on high. Once the veggies are tender, stir in the pasta and turkey. Turn the heat to high, cover, and cook on high for an additional 15 to 20 minutes.

someone holding a large bowl of turkey noodle soup

How to Store & Freeze Turkey Noodle Soup

Once the turkey noodle soup has cooled to room temperature, store it in an airtight container in the fridge for up to 4 days. Soups made with pasta don’t freeze well. I recommend cooking it without the pasta, then freezing it for 2 to 3 months. When ready to eat, add cooked noodles after reheating the soup in a saucepan.

More Recipes with Leftover Turkey

Looking for more easy leftover Thanksgiving turkey recipes? I’ve got you covered with this turkey stew, this turkey pot pie soup, and these Thanksgiving leftover egg rolls. You can also make my epic paleo chili by swapping the shredded chicken for turkey.

Easy Turkey Noodle Soup Recipe

overhead view of a large bowl of turkey or chicken noodle soup

Servings: 6

Prep Time: 5

Cook Time: 30

Total Time: 35

This turkey noodle soup is brimming with fresh vegetables, pasta, and roasted turkey for a satisfying meal.

5 from 15 votes

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Ingredients

2 tablespoons olive oil
4 large carrots, peeled and chopped
1 medium yellow onion, chopped
2 ribs celery, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried parsley
1 bay leaf
6 cups low-sodium chicken broth
1 cup water
2 cups uncooked pasta
2-3 cups shredded roasted turkey

Instructions

Sauté aromatics:

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened.