Turkey Noodle Soup (One Pot)
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The best, hearty, quick and easy turkey noodle soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Great use of Thanksgiving leftover turkey. Seasoned with Italian herbs and packed with egg noodles.
Once Thanksgiving is over, everyone is looking for delicious ways to use up that leftover turkey (Roast Turkey Breast).
Use them up in these Shredded Turkey Tacos (With Thanksgiving Leftovers) or in today’s soup, which is very comforting during the cold Winter days.
The simplicity of this meal makes it a great weeknight meal but it’s also perfect for packing in lunches for the remainder of the week.
How to make turkey noodle soup?
- Saute vegetables– Saute onion, carrots, celery, garlic in butter and oil.
- Add seasonings and broth– Add broth, poultry seasoning, Italian seasoning, salt, pepper, bay leaf and bring to a boil.
- Add noodles and shredded turkey– Cook for 8-10 minutes or until noodles become tender. Add more broth or water if the soup starts to become too thick.
- Add cornstarch– This will help thicken this broth based soup.
- Mix in beaten egg: This is an optional step.
- Enjoy– Discard bay leaf and garnish with green onions and/or parsley and dig in.
What sides to serve with homemade turkey noodle soup recipe?
This soup is hearty enough to be enjoyed on its own. However, if you really want something on the side, pair it with crusty bread, breadsticks, garlic bread, dinner rolls, crackers, grilled cheese sandwiches.
A simple green salad will compliment this soup nicely as well. Try this Three Bean Salad.
Variations
Crockpot turkey noodle soup– Add all ingredients (except for noodles) in the crockpot and cook on Low heat for 6-7 hours or on High heat for 3-4 hours. Add noddles in the last 15-20 minutes.
Turkey noodle soup with carcass– Cook broth with the bones from your Thanksgiving turkey to add flavor and nutrients. Make sure to remove the bones and strain the broth before adding the other ingredients like the turkey and noodles.
Creamy turkey noodle soup– Stir in heavy cream, half and half, or full-fat canned coconut milk.
Use other leftover shredded meats– Such as shredded chicken or beef instead of turkey.
Use other herbs and spices- Try Greek, Mexican, Cajun, or Curry seasonings for a different flavor profile.
Add other vegetables– Such as green beans, broccoli, zucchini, bell peppers, or potatoes. A small bag of frozen vegetables would be a great choice.
Garnish options– Green onions, cilantro, fresh basil, parsley can all work well.
Make it spicy– Add crushed red chili flakes.
Tips and Techniques
How to thicken soup? Add a little more dissolved cornstarch, or continue to simmer for longer until some of the liquid evaporates and soup is reduced to your desired consistency.
How to make soup thinner? Add more broth till you reach desired thickness.
How to freeze soup? Freeze in a sealed container for up to 1 month. Maker sure to omit the pasta, because once it is frozen it will fall apart and dissolve when reheated. The soup can be reheated on stovetop, and the noodles can be added at that time.
Can you cook pasta in soup? Yes, you can cook the noodles in the soup for approximately 8-10 minute or until tender.
Egg noodles substitute– You can use any of your favorite pastas such as elbow macaroni, ditalini, shells. You can also use cooked rice or quinoa instead of noodles.
Boost broth flavor– If you have leftover cooking juices from your Thanksgiving turkey, you can use add some of that to the broth too.
Use low sodium butter and broth– This will keep the soup from becoming too salty.
Use nonstick pot– This prevents the soup from sticking to the bottom and burning.
Use fresh herbs for garnish– They provide a better flavor and presentation than dried herbs.
More Soup Recipes
One Pot Turkey Noodle Soup
Ingredients
- 1 tbsp Oil
- 1 tbsp Butter, Unsalted
- 1 cup Onion, Finely chopped
- 3/4 cups Carrots, Peeled, Diced
- 3/4 cups Celery, Diced
- 2 cloves Garlic, Finely minced
- 8 cups Turkey broth, Low sodium
- 1/2 tsp Poultry seasoning
- 1 tsp Italian seasoning
- Salt, To taste
- Pepper, To taste
- 1 Bay leaf
- 12 oz. Egg noodles, Or your favorite pasta
- 2-3 cups Leftover turkey, Shredded
- 2 tbsp Cornstarch , Dissolved in 2 tbsp water
- 1 Egg, Large, Beaten, Optional
- 2 tbsp Green onions or parsley, Roughly chopped
Instructions
- Heat butter and oil in a nonstick pot over medium-high heat.
- Add onion, carrots, celery, garlic and saute for 5 minutes.
- Add broth, poultry seasoning, Italian seasoning, salt, pepper, bay leaf and bring to a boil.
- Add noodles and shredded turkey and cook 8-10 minutes or until noodles become tender. Add more broth or water if the soup starts to become too thick.
- Mix in dissolved cornstarch.
- Optional: Mix in a beaten egg to create ribbons of cooked egg.
- Discard bay leaf.
- Garnish with green onions or parsley. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth or water will need to be added when reheated since the noodles absorb a lot of the liquid and make the soup very thick and chunky.Â
Nutrition
Happy cooking everyone!
Easy to make and so-o-o-o-o delicious! The poultry seasoning takes it a bit over the top.