Easy Turkey Noodle Soup Recipes
Cozy, brothy turkey noodle soup loaded with tender veggies, wide noodles, and juicy leftover turkey. Ready in under an hour for an easy, comforting meal.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup yellow onion, diced
- 1.5 cup carrots, thinly sliced
- 1 cup celery, chopped
- 2 tsp minced garlic
- 1 tsp dried thyme
- 8 cup low-sodium turkey or chicken broth
- 3 cup cooked turkey, shredded
- 6 oz wide egg noodles
- 1.25 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
- 1 tbsp fresh lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
Preparation Steps
- Warm the olive oil and butter in a large pot over medium heat.
- Soften the onion, carrots, and celery with a pinch of salt for 5–6 minutes, stirring often.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Pour in the broth and bring to a gentle boil.
- Add the shredded turkey, reduce heat, and simmer for 10 minutes to meld flavors.
- Stir in the egg noodles and cook until tender, 6–8 minutes, stirring once or twice.
- Season with salt, pepper, and lemon juice. Adjust to taste.
- Fold in the parsley, let the soup rest 2 minutes, then ladle into bowls and serve.
Notes
Variation: Stir in 1 cup frozen peas with the noodles, or swap turkey for rotisserie chicken. For a richer broth, add a splash of half-and-half at the end. Storage: Refrigerate up to 4 days, or freeze up to 3 months. Thin with extra broth when reheating if noodles absorb liquid.
This recipe is an original creation inspired by classic Easy Turkey Noodle Soup Recipes flavors. All ingredient ratios and instructions are independently developed.