Easy Turkey Noodle Soup Recipe – Warm, Simple, and Full of Homey Flavor

Introduction

The house fills with that cozy, steamy smell — warm broth mingling with garlic and thyme — and somehow the world slows down. This is my go-to when I need comfort: Easy Turkey Noodle Soup, made from simple ingredients and a little love. It’s the kind of bowl that warms hands and hearts, and you can make it after a busy day or with leftovers. If you enjoy hearty, honest soups, you might also like this comforting bowl of beef and barley soup, which shares the same cozy vibe.

Why You’ll Love It

• Quick and easy to make, so you can eat well on busy nights.
• Comforting homemade flavor with tender turkey and soft noodles.
• Made with simple ingredients you probably already have.
• Great for family dinners, sick days, or when guests pop by.
• Always a crowd-pleaser for all ages.

Also, if you love creamy comforts, try our broccoli cauliflower cheese soup for a different cozy night in.

Ingredients You’ll Need

• 2 cups cooked turkey, shredded — leftover turkey works beautifully.
• 8 cups chicken broth — use low-sodium if you want control over salt.
• 1 cup egg noodles — they get delightfully pillowy.
• 1 cup carrots, sliced — add color and a little sweetness.
• 1 cup celery, chopped — gives a fresh, crunchy note.
• 1 onion, chopped — brown it lightly for extra depth.
• 2 garlic cloves, minced — fresh garlic gives it that extra flavor boost.
• 1 teaspoon dried thyme — or a few sprigs of fresh thyme if you have them.
• Salt and pepper to taste — start small and adjust at the end.
• Fresh parsley for garnish — it brightens the whole bowl.

If you like stuffed-soup flavors, a twist inspired by cabbage roll soup can be fun — try adding a spoonful of tomato paste for tang.

How to Make It

1. In a large pot, pour in the chicken broth. Then add shredded turkey, carrots, celery, onion, and garlic. You’ll hear a soft simmer start, and the kitchen will smell like a warm hug.
2. Add the thyme, salt, and pepper. Stir, and taste the broth after it has cooked a little; seasoning adjusts everything.
3. Bring to a gentle boil, then lower the heat and let it simmer for about 20 minutes, until the carrots are tender and the onion feels soft. The broth will smell richer, and the vegetables will give a little when you press them with a spoon.
4. If you prefer hands-off cooking, use a slow cooker instead: set it on low for 4 hours or high for 2 hours. Meanwhile, the flavors will deepen slowly and wonderfully.
5. Add the egg noodles and cook until tender — about 6–8 minutes on the stove, or until the noodles are done in the slow cooker. Stir so the noodles don’t clump, and watch them swell into soft pillows.
6. Serve hot, garnished with fresh parsley. The bright green on top makes each bowl look like a little celebration.

Tip: For a rich finish, stir in a knob of butter at the end, especially if the soup seems a tad flat.

If you want a comforting casserole after a few bowls, the flavors will remind you of recipes like this chicken noodle casserole.

Kitchen Tips

• Time-saver: Use leftover turkey or a rotisserie bird, and you’ll cut prep time in half.
• Fix for overcooked noodles: If the noodles soak up too much broth, stir in a half cup of hot broth or reserve some extra broth to thin the soup.
• Flavor twist: Add a squeeze of lemon or a splash of white wine before serving for brightness, or try stirring in a handful of chopped spinach for color and vitamins. If you want another cozy twist, check this take on chicken noodle casserole for inspiration.

Serving Ideas

Serve this soup steaming in deep bowls with crusty bread or warm crackers. It’s perfect for family dinners, sick-day comfort, quiet Sunday lunches, or a light holiday meal after a big roast. Garnish with extra parsley, a grind of black pepper, or a few crushed red pepper flakes if you like heat. Add a simple side salad to make it a full meal, and people will ask for seconds.

Storing & Leftovers

• Fridge: Cool the soup, then store in airtight containers for up to 3–4 days.
• Freezer: Freeze without noodles for up to 3 months; add fresh noodles when reheating.
• Reheat gently on the stove so the turkey stays tender, and add a splash of broth if it thickens.
• Leftover idea: Use cooled soup (thicker) as a warm sandwich base or make a pot pie filling — it’s a delicious remix.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld. Plus, it’s a comforting go-to when you need something easy.

Q: Can I swap any ingredients?
A: Of course! Swap egg noodles for any short pasta or even rice; this recipe forgives substitutions. Easy Turkey Noodle Soup adapts well to what’s in your pantry.

Q: What’s the best way to serve it?
A: Serve it hot in deep bowls with bread on the side. A sprinkle of parsley and a lemon wedge make the flavors pop.

Q: How do I know it’s perfectly cooked?
A: The carrots and celery should be tender, the noodles soft but not mushy, and the broth aromatic — that’s your cue that it’s ready.

Final Thoughts

This Easy Turkey Noodle Soup is more than a recipe; it’s a small ritual that brings comfort and calm. Every spoonful tastes like home — tender turkey, warm broth, and soft noodles — and it always reminds me of family dinners on Sundays when everyone lingered around the table. Please try it, tweak it, and make it yours; a simple bowl can hold a lot of love. Easy Turkey Noodle Soup is exactly the kind of recipe I come back to again and again.

Conclusion

If you want a quicker take on turkey noodle soup, try this helpful recipe: Easy 30-Minute Turkey Noodle Soup. Also, for ideas on using up leftovers and making the most of your turkey, this guide is great: Leftover Turkey Noodle Soup Recipe (Easy!) | The Kitchn.

Easy Turkey Noodle Soup

A cozy and comforting turkey noodle soup made with simple ingredients, perfect for busy nights or using leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked turkey, shredded Leftover turkey works beautifully.
• 8 cups chicken broth Use low-sodium if you want control over salt.
• 1 cup egg noodles They get delightfully pillowy.
• 1 cup carrots, sliced Adds color and a little sweetness.
• 1 cup celery, chopped Gives a fresh, crunchy note.
• 1 medium onion, chopped Brown it lightly for extra depth.
• 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 teaspoon dried thyme Or a few sprigs of fresh thyme if available.
• to taste salt and pepper Start small and adjust at the end.
• to garnish fresh parsley Brightens the whole bowl.

Method

 

Preparation

1. In a large pot, pour in the chicken broth. Then add shredded turkey, carrots, celery, onion, and garlic.
2. Add the thyme, salt, and pepper. Stir, and taste the broth after it has cooked a little; seasoning adjusts everything.
3. Bring to a gentle boil, then lower the heat and let it simmer for about 20 minutes, until the carrots are tender and the onion feels soft.
4. If you prefer hands-off cooking, use a slow cooker instead: set it on low for 4 hours or high for 2 hours.
5. Add the egg noodles and cook until tender — about 6–8 minutes on the stove, or until the noodles are done in the slow cooker.
6. Serve hot, garnished with fresh parsley.

Notes

For a rich finish, stir in a knob of butter at the end. Add a spoonful of tomato paste for a twist, or a squeeze of lemon for brightness. Leftover soup can be used as a warm sandwich base or pot pie filling.