Easy Turkey Noodle Soup Under 30 Minutes

Love wholesome and healthy soups? Try my ground turkey soup, vegetable beef and barley soup, Tuscan white bean soup, and roasted cauliflower soup next. Turkey noodle soup is one of my favorite things to make when using up Thanksgiving and Christmas leftovers. It’s cheap to make and works with any part of the turkey you like (even the bones!). It’s also a welcome change from me feeding my family turkey sandwiches for days!

Why I love this recipe

The BEST use of leftovers. My family calls this my leftover Thanksgiving turkey soup (affectionately!) because you can use any leftover poultry, vegetables, or herbs. It really is super versatile. Classic noodle soup flavors. Fresh herbs, garlic, root veggies, and chicken broth form the base of this hearty soup. A spoonful of this slurpy goodness will make you feel right at home. Healthy. First, turkey is a lean protein. Meaning it has high protein content without the excess accompanying fats. Second, it is rich in vitamins and minerals. Third, the amount of veggies I pack into this soup can meet your daily quota! Multiple cooking methods. I like to use the stovetop for convenience, but I’ve also tested this recipe in the slow cooker AND Instant Pot, so you can choose what works for you!

Ingredients Needed

Soup veggies. For this particular soup, I have used onions, carrots, celery, and parsnip. It’s very forgiving, so other root vegetables work too, like potatoes, sweet potatoes, and swedes. Garlic. Use fresh minced garlic for its bold, aromatic flavor. Fresh parsley and thyme. Fresh herbs for the flavor and fragrance. You could use dried herbs, too. They are more intense; you’ll need a lesser quantity but a little more time to release the flavor. Chicken stock. Adds instant flavor and depth to this quick soup. I prefer using low-sodium stock for a healthier soup. Water. For the soup base. I tested this soup with all chicken broth and found it to be too overpowering so definitely use some water. Kosher salt and black pepper. To taste. Leftover turkey meat. I typically use leftovers from my baked turkey tenderloin or spatchcock turkey. You can also make turkey from scratch and I recommend a quick recipe, like my air fryer turkey breast. Noodles. I prefer twisty egg noodles (they remain al dente better!), but flat, wide, thick ones- all work great!

How to make leftover turkey noodle soup

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Season and serve.

Arman’s recipe tips

Add turkey at the end. You want the turkey to stay moist. Boiling it for too long will make it dry and unpleasant. Remember, it is already cooked! Adjust the thickness. If the soup is too thick, add water to achieve the soupy consistency. And if you find it too thin, thicken it using cornstarch slurry (1 tablespoon cornstarch mixed with 1 1/2 tablespoons of water). Use a different carb. To change things up, I sometimes use different kinds of pasta, rice, or orzo. They take a little longer to cook than classic noodles, so increase the cooking time by 10 minutes. Use vegetable scraps. Use the carrot tops, onion ends, and other veggie scraps for additional flavor. Just remember to discard them before serving.

Storage instructions

To store. Cool the soup, transfer it to an airtight container, and store it in the fridge for up to one week. Instant Pot method: Sauté the vegetables in the Instant Pot, then add broth, water, thyme, parsley, salt, and pepper; pressure cook on high for 5 minutes, followed by a 5-minute natural release. Stir in the turkey and noodles, and cook on sauté mode for 5-7 minutes until the noodles are tender. Slow cooker method: Add all the ingredients, except for the noodles turkey, to a slow cooker or crockpot and cook on low for 6-8 hours or high for 3-4 hours. Stir through the turkey and noodles and cook for another 30 minutes. Easily customize this soup with just a few tweaks or swap out the ingredients to use what you have on hand- it’s super forgiving.

Top with bacon. Add fried bacon bites (make some air fryer bacon) to the soup for a little salty indulgence. Make it creamy. While unconventional, you can add fresh cream or milk if you like creamy soups. Only add this at the very end, or else the soup will curdle. Make it with a homemade turkey broth. If you have a leftover turkey carcass or bones, boil it with water, seasoning, and herbs for 2-3 hours to make a turkey broth. Strain and use it as a broth to make this soup. A little more time-consuming, but trust me, it is worth it. Use different herbs. Other fresh herbs to use to change up the flavor include rosemary, basil, oregano, and a bay leaf. These herbs compliment the soup flavor well.

To freeze. Leftover turkey noodle soup can be stored in the freezer for up to 6 months. Reheating. Thaw the soup in the refrigerator and heat it in the microwave or a pot to enjoy it.