Chicken • Thanksgiving

Turkey Noodle Soup

Name: Turkey Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 8 cups turkey stock, or chicken broth plus the picked turkey carcass; 3 cups shredded cooked turkey; 1 large onion, diced; 3 carrots, sliced 1/4 inch thick; 2 celery ribs, sliced 1/4 inch thick; 3 garlic cloves, minced; 6 oz egg noodles; 1 tsp dried thyme plus 1 bay leaf; 1/2 tsp black pepper, plus salt, chopped parsley, and lemon juice to finish

Turkey noodle soup with egg noodles, tender shredded turkey, and carrots in a savory broth built for Thanksgiving leftovers.

Updated: Nov 9, 2026

⏱ 40 mintotal

6servings

260 kcalper serving

Easylevel

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Why you'll like it

Ready in about 40 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

Turkey Noodle Soup takes 40 min and makes 6 servings from leftover holiday turkey. It differs from a standard chicken noodle pot because the broth can come from the roasted bird: simmering the picked carcass with a halved onion and a bay leaf pulls out deep roasted flavor that boxed stock cannot match, though prepared stock works on a busy weeknight.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

If building stock, put the picked turkey carcass in a large pot with 10 cups water, a halved onion, and a bay leaf, simmer gently 45 minutes, then strain and skim. Skip this step with prepared stock and start at the vegetables.

Step 2

Warm 1 Tbsp oil in a large pot over medium heat and cook the onion, carrots, and celery 6 to 8 minutes until the onion turns translucent and the carrot edges soften. This base gives the broth body before any liquid goes in.

Step 3

Stir in the garlic and thyme for 30 seconds, then pour in the stock and add the black pepper. Bring to a gentle simmer and cook 10 minutes, until the carrots are just tender to a knife.

Step 4

Boil the egg noodles separately in salted water until 1 minute shy of the package time, then drain. Cooking them apart keeps their starch out of the broth so the noodles do not swell and leave the soup cloudy and thin.

Step 5

Add the shredded turkey to the pot and heat 3 to 4 minutes, until steaming and the meat reaches 165 degrees F. Taste and add salt in small amounts, since stock and leftover turkey vary widely in seasoning.

Step 6

Ladle the soup over the drained noodles in bowls, then finish each with chopped parsley and a squeeze of lemon. Cool leftovers within 2 hours and refrigerate promptly.

Troubleshooting — fixes, not repeats

If the broth tastes flat, it needed salt and acid rather than more simmering. Season in small pinches at the end and add lemon juice a teaspoon at a time, tasting between additions.
If the noodles turn mushy, they sat in the pot too long. Cook them separately, stop 1 minute short of the package time, and add them to bowls rather than to the storage pot.
If the turkey turns stringy, it boiled instead of warming. Hold the pot at a bare simmer and add the meat only for the final 3 to 4 minutes.
If the soup looks greasy, skim the surface with a shallow spoon or chill it and lift off the solidified fat. Roasted turkey and rich stock both release fat that separates once the pot stops simmering.

Make it your way

Serving with rice or naan: A handful of frozen peas or chopped green beans added in the last 5 minutes brings color, and wild rice or small pasta can replace the egg noodles when cooked the same way in a separate pot.
For a lightly thickened version, whisk 1 Tbsp flour into the softened vegetables and cook 1 minute before adding stock.
A splash of cream makes a richer soup, though the broth then tastes less bright, so keep the lemon.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat on the stovetop to a rolling simmer, bringing the turkey back to 165 degrees F.

Freeze the soup without noodles up to 3 months and add freshly cooked noodles when reheating.

FAQ

Can I use the turkey carcass for stock?
Yes, and it is the best use of the frame. Simmer it with water, onion, and a bay leaf for about 45 minutes, then strain and skim the fat. Refrigerate the stock within 2 hours or freeze it for a later pot of soup.

Why cook the noodles separately?
Egg noodles release starch and absorb a lot of broth as they sit. Boiling them in their own water keeps the broth clear and stops the noodles from swelling into a soft, pasty texture. Add cooked noodles straight to bowls.

How long do leftovers keep?
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat to a simmer so the turkey reaches 165 degrees F. Freeze noodle-free soup up to 3 months and add freshly cooked noodles after thawing.