Turkey Noodle Soup
This Classic Turkey Noodle Soup is the perfect way to turn leftover Thanksgiving turkey into a warm, cozy meal. A homemade stock made from the turkey carcass builds rich flavor from the start, and the soup comes together with tender turkey, hearty egg noodles, and simple vegetables.
Let’s face it — after a big turkey dinner, the bird may be gone, but there’s still a pile of meat and the leftover bones staring back at you. Instead of tossing them or repeating turkey sandwiches, turn them into something warm, comforting, and downright delicious: a classic turkey noodle soup. This version uses the carcass to build homemade stock, then adds leftover turkey, vegetables, and noodles to create a satisfying bowl that’s perfect any time of year.
Why You’ll Love This
It’s comforting, delicious, and exactly what you want on the stove the day after a big holiday meal. Each spoonful of this from-scratch turkey noodle soup feels cozy and comforting.
- Uses the whole bird. Simmering the turkey carcass creates a broth that’s richer, fuller, and far more flavorful than anything store-bought — it’s the best way to get every bit of goodness out of your leftover turkey.
- Simple, cozy flavors. Carrots, celery, onion, herbs, and egg noodles — classic and never fussy.
- Budget friendly. You’re stretching leftovers into a full pot of soup that feeds a crowd.
- Flexible. Add more vegetables, swap noodles, or freeze the stock for future meals.
- The perfect post-holiday meal. Light, soothing, and easy on a tired kitchen.
Some of our other favorite soups and stews to make are Thick and Hearty Homestyle Chili Recipe, Root Vegetable Soup, Easy Weeknight Taco Soup (Smoky, Hearty & One-Pot), and Slow Cooker Beef Stew.
Stock ingredients not pictured. Please see the recipe card below for a full list of ingredients, measurements, and instructions.
Ingredients for Turkey Noodle Soup
- Turkey carcass: Simmering the bones builds a rich, homemade stock that adds deeper flavor than boxed chicken stock. Homemade stock has a deeper color, richness, and body because simmering the bones releases natural collagen — something chicken broth simply doesn’t provide.
- Leftover turkey: Use a mix of dark and white leftover turkey meat for the best texture.
- Vegetables: The classic mirepoix (carrots, celery, onion) creates the base of the flavor.
- Noodles: Wide egg noodles are the classic noodle used.
- Herbs: Fresh thyme and parsley brighten the broth.
How to Make Turkey Noodle Soup
How to Store and Freeze
Store any leftover soup and cooked noodles separately in airtight containers for up to 4 days in the refrigerator. Freeze the soup without noodles in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and boil fresh noodles when ready to serve.
Tips
- Celery Tops for flavor. Toss in those celery leaves for extra flavor in both the turkey stock and the soup.
- Skim stock for clarity. Removing foam during simmering keeps the broth clean and golden.
- Sauté the vegetables first to build deeper flavor in the broth.
- Use this homemade stock or low-sodium broth so you can control the seasoning.
- Cook noodles separately. Cook the noodles in a separate pot and add them only to individual servings — this prevents sogginess.
- Alternatively, you can cook the noodles in the soup. This will help flavor the noodles, but they will almost immediately start soaking up the broth and become extremely mushy!
- Cut the vegetables into equal small pieces so they cook evenly.
- Add extra veggies. Mushrooms, parsnips, or a handful of spinach near the end all work beautifully.
Variations
- Store-Bought Stock: You can use store-bought chicken stock instead of making your own. Just know that it will not have the same great turkey flavor.
- Lemon Turkey Noodle: Add fresh lemon juice and zest for a bright finish.
- Creamy Turkey Noodle: Stir in ½ cup heavy cream or evaporated milk at the end.
- Noodles: Fusilli, ditalini, elbow, or penne noodles can be used instead of wide egg noodles.
- Use Up All Those Thanksgiving Leftovers: Stir in leftover roasted vegetables (Brussels sprouts, carrots, green beans) at the end to reduce waste and add extra flavor.
FAQs
Absolutely! The stock can be made 3 days ahead.
Yes, but without the noodles. Freeze the broth and turkey for up to 3 months, then add fresh noodles when reheating.
Yes. You can make chicken stock the same as directed for this turkey stock.
More Soup Recipes
Turkey Noodle Soup Recipe
Ingredients
Turkey Stock
- 1 Cooked Turkey carcass all meat removed and broken into smaller pieces
- 3 ribs Celery cut into large pieces
- 3 medium Carrots cut into large pieces
- 3 cloves Garlic whole
- 1 large Sweet onion cut into large pieces
- 2 Bay leaves
- 5 sprigs Fresh thyme
- 5 sprigs Fresh parsley
- 1/2 tsp Kosher salt
- 2 tsp Black pepper corns
- 16 cups Water
Soup
- 1 tbsp Olive oil or fat from the turkey stock (highly recommended)
- 1 tbsp Unsalted butter
- 3 ribs Celery diced small
- 3 medium Carrots thinly sliced
- 1 cup Onion diced
- 6 sprigs Fresh thyme 1/2 tsp dried thyme
- 1 Bay leaf
- 2 cloves Garlic minced
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 8 cups Turkey stock or chicken stock
- 4 cups Diced cooked turkey
- 2 tbsp Fresh parsley chopped
- 5 ounces Wide egg noodles
Instructions
Turkey Stock (optional)
- In a large stockpot, add the turkey carcass, carrots, celery, onion, garlic, bay leaf, thyme sprigs, fresh parsley, kosher salt, and pepper. Cover with 16 cups of water. Bring to a boil, reduce to a gentle simmer, and cook 3–4 hours until reduced by half (8 cups), occasionally skimming foam from the surface. Strain the broth through a fine mesh strainer and set aside.1 Cooked Turkey carcass, 3 ribs Celery, 3 medium Carrots, 3 cloves Garlic, 1 large Sweet onion, 2 Bay leaves, 5 sprigs Fresh thyme, 5 sprigs Fresh parsley, 1/2 tsp Kosher salt, 2 tsp Black pepper corns, 16 cups Water
Soup
- Heat the oil and butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté 8-10 minutes until softened. Add the thyme, bay leaf, garlic, salt, pepper, and cook another minute.1 tbsp Olive oil, 1 tbsp Unsalted butter, 3 ribs Celery, 3 medium Carrots, 1 cup Onion, 6 sprigs Fresh thyme, 1 Bay leaf, 2 cloves Garlic, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Pour in the turkey stock and bring to a boil, reduce to a simmer, and cook until the vegetables are tender, about 10-15 minutes. Meanwhile, cook the egg noodles al dente according to the package instructions and keep them separate from the soup.8 cups Turkey stock, 5 ounces Wide egg noodles
- Remove the thyme sprigs and bay leaf, stir in the shredded turkey and chopped parsley. Season to taste with additional salt and pepper. Add the cooked noodles to each bowl when ready to serve.4 cups Diced cooked turkey, 2 tbsp Fresh parsley
Notes
- Cook noodles separately. Cook the noodles in a separate pot and add them only to individual servings — this prevents sogginess.
- Alternatively, you can cook the noodles in the soup. This will help flavor the noodles, but they will almost immediately start soaking up the broth and become extremely mushy!
- Store soup and noodles separately in an airtight container for up to 4 days in the fridge or 3 months in the freezer.