Turkey Noodle Soup

This wholesome Turkey Noodle Soup combines turkey, egg noodles, onions, celery, carrots, garlic, and a perfect blend of herbs and spices in a creamy broth. This is the perfect pick me up for those long cold winter days and always a welcome sight on the table.

Enjoy this soup using the leftover turkey carcass from Thanksgiving. Switch up the veggies and try using green beans, corn, tomatoes, or cubed potatoes.

How to make Turkey Noodle Soup

Start by heating a little oil in a Dutch Oven or large soup pot over medium heat. Then add the onions, celery, and carrots cooking until the onions and celery are soft. Now reduce the heat to low and add the garlic, rosemary, thyme, marjoram, poultry seasoning, and black pepper. Cook for a minute while stirring constantly.

Then add the turkey broth (reserving 1 cup) and bring to a boil, then reduce to a simmer. Now add the egg noodles and cook for about 5 minutes. Meanwhile whisk together 1/4 cup flour with the reserved turkey broth. Slowly pour it into the soup while stirring. Then add the cooked turkey meat and stir to combine. Finally cook until the noodles are soft and the soup is slightly thickened. Season with kosher salt and fresh ground black pepper to taste.

Turkey soup recipe notes and helpful tips

• For aesthetic purposes peel the carrots. It brings out that beautiful bright orange color.
• Use the curly egg noodles. They cook up so perfect in soups and they keep that fun curly thing going on.
• You can substitute cooked chicken or even smoked sausage for the turkey.
• If you don’t like one of the herbs just omit it or substitute one that you do like. As I always say don’t throw the baby out with the dish water.
• This recipe is best served shortly after it is cooked so the noodles do not become too soft.
• If you are going to save part of this recipe for leftovers for best results hold back on adding the noodles. Remove the portion you are reserving before adding the noodles. When reheating the leftovers bring the soup to a simmer and add the noodles cooking until they are tender. This same tip applies if you are freezing the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in heavy duty freezer bags or containers for up to 3 months.

How to Freeze Soup

• Start by cooling the soup.  For a quick and immediate (especially for soups with pasta) cool down, place the pot in an ice bath and stir to cool. Do not submerge it or allow any of the ice water into the soup pot.
• Ladle the fully cooled soup into quart or gallon sized heavy duty freezer zipper bags.  Be sure to mark the bags with the date and the contents.  Keep in mind that liquids expand when frozen so leave about an inch at the top of the bag for expansion. On the other hand you don’t want it to get freezer burnt so remove any excess air.
• Lay the soup bags down in a single layer on cookie sheets and place in the freezer.  Once fully frozen stack the bags up on their side in the freezer to save on space.
• Thaw in the fridge overnight.  Reheat on the stove-top on low or in the microwave at 60% power so as not to overcook any ingredients before it is hot.

How to cook turkey tenderloins for this soup

First place the tenderloins in a baking dish and coat with olive oil. Then sprinkle with some dried spices like oregano, basil, marjoram, sage, rosemary, or thyme. Add about 1/2 inch chicken broth to the baking dish and cover with aluminum foil.

Bake at 375 degrees for 30-40 minutes or until it reaches 160 degrees at its thickest part. Let it rest for 10 minutes and then dice it or shred it with two forks. Pour the leftover broth from the baking dish into the soup. Likewise you could poach it on the stove top in the soup but I find the turkey more tender and better tasting cooked this way.

More soup recipes you will love!

Turkey Noodle Soup

A heart warming easy Turkey Noodle Soup made with onions, celery, carrots, and egg noodles in a creamy turkey broth seasoned full of flavor from fresh rosemary and thyme.

5 from 8 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 2124kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon vegetable oil
• 1 onion chopped
• 3 stalks celery chopped
• 3 carrots chopped
• 2 cloves garlic minced
• 2 teaspoons fresh rosemary finely chopped
• 2 teaspoons fresh thyme leaves
• ½ teaspoon dried marjoram or oregano
• ¼ teaspoon poultry seasoning
• ¼ teaspoon fresh ground black pepper
• 6 cups low sodium turkey or chicken broth reserve 1 cup
• 3 cups uncooked wide egg noodles
• ¼ cup flour
• 2 ½ cups shredded or diced cooked turkey
• salt and pepper to taste
• chopped fresh parsley garnish

Instructions

• Heat the oil in a Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots cooking until the onions and celery are soft. Reduce the heat to low and add the garlic, rosemary, thyme, marjoram, poultry seasoning, and black pepper. Cook for 1 minute while stirring constantly.
• Add the turkey broth (reserving 1 cup) and bring to a simmer. Add the egg noodles and cook for 5 minutes. Whisk together the flour and the reserved turkey broth. Slowly pour it into the soup while stirring.
• Add the cooked turkey and stir to combine. Cook until the noodles are soft and the soup is slightly thickened. Season with salt and pepper to taste.  If desired garnish with fresh parsley. 

Notes

• For aesthetic purposes peel the carrots. It brings out that beautiful bright orange color.
• Use the curly egg noodles. They cook up so perfect in soups and they keep that fun curly thing going on.
• You can substitute cooked chicken or even smoked sausage for the turkey.
• If you don't like one of the herbs just omit it or substitute one that you do like. As I always say don't throw the baby out with the dish water.
• This recipe is best served shortly after it is cooked so the noodles do not become too soft.
• If you are going to save part of this recipe for leftovers for best results hold back on adding the noodles. Remove the portion you are reserving before adding the noodles. When reheating the leftovers bring the soup to a simmer and add the noodles cooking until they are tender. This same tip applies if you are freezing the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in heavy duty freezer bags or containers for up to 3 months. 

Nutrition

Calories: 2124kcal | Carbohydrates: 23g | Protein: 23g | Fat: 215g | Saturated Fat: 64g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 94g | Trans Fat: 0.03g | Cholesterol: 260mg | Sodium: 115mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5236IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

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