Turkey Soup Recipe

This turkey soup recipe is homemade turkey broth loaded with vegetables, diced turkey and egg noodles. The absolute best way to use up leftover turkey, this is a comfort food classic that never goes out of style.

Whenever I make a Thanksgiving turkey, I save the carcass and some meat to make this fabulous turkey soup. Add a simple side dish, such as honey cornbread or garlic knots, then watch the rave reviews come in!

I love a good holiday meal, but sometimes the leftovers are almost as good as the main event! I use leftover turkey to make this simple, yet totally satisfying turkey soup. It’s a twist on the classic chicken noodle soup, and it’s always a big hit with both kids and adults alike.

How to make turkey broth

You can’t have turkey soup without turkey broth! To make the base of this soup, start with a turkey carcass. You’ll want to remove the majority of the meat first. Place the carcass in a large pot along with onions, carrots, celery herbs and spices. Cover the ingredients with water, then bring to a simmer. Cook for 3-4 hours, occasionally skimming the foam off the surface of the broth. Pour the finished broth through a strainer, and you’ll be ready to make your soup.

How do you make turkey soup?

Melt butter in a pot, then add carrots, onion and celery. Cook until the veggies are tender, then stir in garlic. Add the diced turkey, herbs, spices and turkey broth to the pot, then bring everything a simmer. Let the soup simmer, then stir in egg noodles. Cook until the egg noodles are done, then add a sprinkle of fresh parsley and serve.

Tips for the perfect soup

• This soup tastes best with homemade turkey broth. If you don’t have the time to make your own broth, feel free to use prepared turkey or chicken broth from the grocery store.
• You can make the turkey broth up to 3 days before you plan to use it.
• This soup can be prepared in the slow cooker. Simply place the vegetables, broth, turkey and seasonings in a slow cooker, and cook on low for 4 hours. Stir in the noodles, then cook for an additional 30 minutes. Sprinkle with parsley, then serve.
• I use extra wide egg noodles, but any variety of egg noodle or short pasta will work just fine.

How long can you keep homemade turkey soup?

This soup stays fresh in the refrigerator for up to 3 days. You can also freeze your soup for up to 2 months. If you choose to freeze the soup, omit the pasta as it will become mushy in the freezer. Thaw the soup, then heat it on the stove top and add the pasta at that time.

Flavor Variations

This soup is fabulous as-is, but you can add other ingredients to customize it to your tastes.

• Protein: This recipe works just as well with a chicken as it does a turkey.
• Veggies: Add more vegetables such as tomatoes, corn, green beans, zucchini, potatoes or spinach.
• Grains: Instead of the pasta, stir in some cooked white rice, quinoa, barley or wild rice.

This turkey soup is worth making all year round – it’s perfect for those cold weather nights!

More soup recipes to try

• Chicken and Wild Rice Soup
• Chicken Pot Pie Soup
• Taco Soup
• Manhattan Clam Chowder
• Vegetable Soup

Turkey Soup Video

5 from 13 votes

Turkey Soup

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AuthorSara Welch

This turkey soup recipe is homemade turkey broth loaded with vegetables, diced turkey and egg noodles. The absolute best way to use up leftover turkey, this is a comfort food classic that never goes out of style.

Time

Prep Time20 minutes minutes

Cook Time5 hours hours

Total Time5 hours hours 20 minutes minutes

Course Soup

Cuisine American

Serves 8

Ingredients 

1x2x3x

For the broth

• ▢ 1 turkey carcass
• ▢ 1 onion peeled and quartered
• ▢ 2 carrots peeled and cut into 3 inch pieces
• ▢ 3 stalks celery with leaves, cut into 3 inch pieces
• ▢ 1 tablespoon black peppercorns
• ▢ 3 sprigs fresh parsley
• ▢ 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
• ▢ 5 cloves garlic
• ▢ 1 bay leaf
• ▢ 2 teaspoons salt

For the soup

• ▢ 2 tablespoons butter
• ▢ 1 medium onion diced
• ▢ 1 cup carrots peeled and sliced
• ▢ 3/4 cup celery thinly sliced
• ▢ 2 teaspoons garlic
• ▢ 4 cups diced cooked turkey
• ▢ 1 1/2 teaspoons Italian seasoning
• ▢ 8 cups turkey broth
• ▢ 8 ounces egg noodles uncooked
• ▢ salt and pepper to taste
• ▢ 2 tablespoons chopped parsley

Instructions 

For the broth

• Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
• Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
• Pour the broth through a fine sieve into a container.

For the soup

• Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes or until just softened. Season to taste with salt and pepper.
• Add the garlic and cook for 30 seconds.
• Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
• Bring to a simmer. Cook for 10-15 minutes or until veggies are tender.
• Add the noodles. Cook for another 10 minutes or until noodles are softened.
• Sprinkle with parsley, then serve.

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1516mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5498IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 2mg

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