Turkey Noodle Soup Recipe

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Turkey Noodle Soup

Cheryl Green


I finally found a recipe that we love! To use up the leftover turkey from Thanksgiving. If you want a soup on the table quickly cook in soup pot or if you want, put it in a 4 1/2 to 6 quart slow cooker after step one.

★★★★★ 1 vote
6 - 8
Stove Top


1 Tbsp
vegetable oil
onion, chopped
each, small carrots & celery stalks, sliced
3/4 c
sliced mushrooms
clove garlic, chopped
1/2 tsp
each, salt & pepper
1/4 tsp
dried thyme
bay leaf
8 c
turkey or chicken broth, sodium reduced
4 c
cooked turkey, chopped
1/4 c
peas, or more
1 c
egg noodles
2 Tbsp
fresh parsley, chopped


1In a large soup pot, heat oil over medium-high heat; saute onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf until vegetables are softened, about 8 minutes. Add broth and turkey (or chicken). Stir to combine.
2Cover and cook on low for at least 30 minutes. If using turkey add peas (if using chicken add green beans). Cover and cook on medium for about 10 minutes. Discard bay leaf.
3(If desired you can make-ahead, at this point, Let cool for 30 minutes. Refrigerate in airtight containers until cold. Refrigerate for up to 3 days or freeze for up to 1 month.)
4Meanwhile, in saucepan of boiling salted water, cook noodles until tender but firm. Drain and add to soup along with parsley.

About this Recipe

Course/Dish: Chicken Soups, Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Other Tag: Healthy