This turkey soup recipe is homemade turkey broth loaded with vegetables, diced turkey and egg noodles simmered to perfection. 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!

Turkey soup with egg noodles and colorful vegetables in a pot.

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.

This soup is one of my favorite leftover turkey recipes along with turkey casserole, turkey pasta carbonara and turkey tetrazzini.

Turkey Soup Recipe

To make this delicious turkey soup recipe make sure you have the following ingredients for the broth: a turkey carcass, an onion, carrots, celery, peppercorns, parsley, thyme, garlic, a bay leaf and salt. For the soup you will need butter, an onion, carrots, celery, garlic, turkey, Italian seasoning, turkey broth, egg noodles, parsley, salt and black pepper.

A bones, meat and vegetables in a pot of water to make broth.

How Do You 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 them 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?

To make this 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.

Carrots, celery and onion cooked in a red pot.

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.
  • When straining broth, I like to pour the broth through a colander with a paper towel inside. Straining the broth through a paper towel and colander helps catch small bits. If you use a paper towel, pour slowly so the broth has a chance to filter through the paper towel.
  • You can make the turkey broth up to 3 days before you plan to use it.
  • You can store broth in a pitcher so that it fits in a refrigerator and is easy to pour when you are ready to make the soup.
  • 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.

Quick Tip

I use extra wide egg noodles, but any variety of egg noodle or short pasta will work just fine.

A pot of soup with egg noodles on top.

Recipe FAQs

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.

How do I spice up bland turkey soup?

If you make your own broth, you will not have bland turkey soup. You can also increase the flavor with extra salt or Italian seasoning. For a little heat try adding some cayenne pepper to taste.

Can turkey broth be left out overnight?

No. After you make turkey broth you should let it cool for about 20 minutes on the counter and then put in in a pitcher or other container in a refrigerator.

Follow Me

A bowl of turkey soup garnished with fresh parsley.

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

Turkey Soup Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 15 votes

Turkey Soup

AuthorSara Welch
Turkey soup with egg noodles and colorful vegetables in a pot.
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
Cook Time5 hours
Total Time5 hours 20 minutes
Course Soup
Cuisine American
Serves 8

Ingredients 

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.

Notes

  1. 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.
  2. I use extra wide egg noodles, but any variety of egg noodle or short pasta will work just fine.
  3. You can make the turkey broth up to 3 days before you plan to use it.
  4. You can store broth in a pitcher so that it fits easily in a refrigerator and is easy to pour when you are ready to make the soup.

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

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Love this soup! It’s the perfect soup for the day after Thanksgiving! Maybe served alongside a cranberry muffin or a slice of pumpkin pie… 😀 On my list!