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Homemade Turkey Noodle Soup Recipe

One Pot Turkey Noodle Soup

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Quick, easy turkey noodle soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Great use of Thanksgiving leftover turkey.
Course Main Course
Cuisine American
Keyword homemade noodle soup, leftover turkey soup
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 People
Calories 401
Author Abeer

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. 

Nutrition

Calories: 401kcal | Carbohydrates: 49g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 1257mg | Potassium: 634mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2882IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 3mg