If you’ve got leftover turkey sitting in the fridge after a big holiday meal—or even just a Sunday roast—this homemade turkey soup is the kind of comforting, no-fuss recipe I always turn to. It’s hearty, flavorful, and a great way to stretch those leftovers into something brand new.
Why This Soup Always Hits the Spot
There’s something so satisfying about simmering a pot of soup on the stove after a busy day, especially when it’s made from ingredients you already have. After Thanksgiving or Christmas, I’m always left with a bunch of turkey, and instead of sandwiches on repeat, I love turning it into this simple noodle soup. It’s warm, filling, and makes the house smell amazing.
It’s also super forgiving—swap the veggies, use any kind of noodles, skip them altogether if you want, or toss in extra herbs. I’ve made this on lazy Mondays, chilly evenings, and even in the summer when I just want something light but cozy.
What You’ll Need from Your Kitchen
Leftover Turkey
Shredded or chopped, whatever you’ve got works. White meat, dark meat, or a mix—it all goes in. If your turkey is a bit dry from reheating, the broth brings it back to life.
Broth
You can use chicken broth or homemade turkey broth if you’ve simmered the carcass. Honestly, I’ve used boxed broth plenty of times and it still tastes great. If I have the energy after roasting a bird, I’ll boil the bones with scraps and stash the broth in the freezer for soups like this.
Veggies
Classic mirepoix here: chopped onion, carrots, and celery. Nothing fancy, just the holy trinity of comforting soups. If I have some garlic or a stray zucchini hanging around, I’ll sometimes add that too.
Noodles
Egg noodles are my go-to, but I’ve used rotini, broken spaghetti, even rice noodles once when I was out of everything else. Just don’t go overboard or they’ll drink up all the broth and turn into a soggy mess.
Herbs
Bay leaves and thyme are my usual picks. If I’ve got fresh parsley, I like to throw that in at the end for a little color and brightness.
Olive Oil, Salt, Pepper
Basic pantry stuff to get the flavors going.
Let’s Make a Pot Together
Sauté the Veggies
In a large soup pot or Dutch oven, heat some olive oil and toss in your chopped onion, carrots, and celery. I cook these on medium until the onions soften and the carrots start to get tender—about 7–8 minutes. The smell alone is worth making this soup.Add the Broth and Turkey
Pour in your broth, add the cooked turkey, bay leaves, and thyme. Let everything come to a gentle simmer. I usually leave it uncovered so I can stir it now and then while prepping other things in the kitchen.Add the Noodles
If you’re adding noodles, stir them in once the soup is gently bubbling. Don’t add them too early—they can get mushy if overcooked. Depending on the type, they’ll take around 6–10 minutes to soften.Finish and Taste
Once the noodles are tender and the veggies are just right, season with salt and pepper to taste. A sprinkle of fresh parsley on top adds a nice pop of flavor. Then it’s ladle-and-serve time.
Soup Tips from My Kitchen
- Avoid overcooking the noodles. I’ve done this more than once while distracted, and it really changes the texture. If you’re not planning to eat it all right away, cook the noodles separately and add them to each bowl.
- Make it ahead. Soup always tastes better the next day. The flavors settle in and deepen. Just store it in the fridge overnight and reheat when needed.
- Use what you have. No celery? Use bell peppers. No noodles? Try rice. This is a “clean out the fridge” kind of recipe, and it always turns out comforting.
Storing Leftovers
Once the soup cools completely, I pour it into an airtight container and keep it in the fridge for up to 4 days. If the noodles soaked up too much broth, I just add a little water or extra broth while reheating.
It also freezes really well. I skip the noodles when freezing—just add them fresh when you reheat. I freeze soup in individual portions for quick lunches on busy days. It’s like a little gift to future me.
Want to Make It in the Slow Cooker?
You can! Just toss everything (except the noodles and parsley) into your slow cooker: turkey, broth, carrots, celery, onion, and herbs. Cook on HIGH for 3 hours or LOW for 6 hours, then stir in the noodles and cook for about 15 more minutes on HIGH until they’re soft.
It’s great to throw together before running errands or working from home—your house will smell amazing by dinner.
Other Turkey Soup Ideas I Love
If I’ve got extra turkey and feel like switching things up, I’ll make a creamy wild rice version. Just sub rice for noodles, add a splash of cream or milk, and boom—it feels like a whole different meal. It’s especially good with mushrooms and thyme.
Turkey Noodle Soup
This hearty, comforting turkey noodle soup is my go-to when there’s leftover turkey in the fridge. It’s cozy, full of flavor, and just what you need on a chilly day—or anytime you’re craving something warm and nostalgic. You can even swap in chicken if that’s what you’ve got on hand!
Ingredients
- 8 cups (2 quarts) turkey or chicken broth
- 3 cups leftover turkey, chopped or shredded
- 8 ounces wide egg noodles
- 2 tablespoons olive oil or butter
- 1 celery rib, diced
- 1 medium carrot, peeled and chopped
- 1 onion, finely diced
- 2 teaspoons fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm a generous splash of olive oil (or a knob of butter) in a large Dutch oven or soup pot over medium heat. Add the onion, carrot, and celery, and sauté until everything softens and starts to smell amazing—about 5 minutes.
- Pour in the broth and stir in the cooked turkey, thyme, and bay leaf. Let it come to a gentle simmer and cook until the veggies are nice and tender, around 15 minutes.
- Toss in the egg noodles and simmer a few more minutes until they’re perfectly cooked—soft but still holding their shape. Turn off the heat, taste the soup, and season with salt and pepper as needed.
- Ladle into bowls, sprinkle with fresh parsley, and serve it up steaming hot.
Notes
- Broth swap: Use either turkey or chicken broth—whichever you’ve got in your pantry or freezer.
- Fridge life: Let the soup cool, then refrigerate for up to 4 days.
- Freezer friendly: Pour into containers, freeze for up to 3 months, and you’ve got homemade soup ready for any busy night.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 201Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 72mgSodium 1034mgCarbohydrates 10gFiber 1gSugar 2gProtein 18g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This homemade turkey soup is one of those recipes I come back to again and again. It’s simple, flexible, and always hits the spot—especially when you want something cozy and satisfying but don’t want to start from scratch. Whether you’re using up leftovers from a holiday or roasting turkey just for the heck of it, this soup makes it all worth it.
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