A good homemade Turkey Soup recipe a go to after holiday meals! Tender chunks of leftover turkey, carrots, onions, celery, and pasta noodles are simmered in a delicious homemade turkey stock. Serve it alongside some dinner rolls and transcend into comfort food heaven!

While this turkey noodle soup isn’t made in a Crock Pot, it only takes 25 minutes. What’s better than that? You can make this once you’re home from work, and have your kids fed by 6!

turkey soup in pot

How To Make Turkey Soup

When I make turkey soup from scratch, I like to use the leftover turkey from Thanksgiving dinner to make a homemade turkey stock. It’s really the best way to make it. You truly cannot replicate the same flavor or texture in a store bought broth and the addition of leftover turkey meat is perfect in this soup)!

If you don’t have turkey broth on hand, check with your local deli, they sometimes make it but of course chicken stock works too. I love the flavor turkey broth gives this homemade soup though!

Easy Turkey Soup

  1. Soften onion in olive oil.
  2. Add veggies, turkey, poultry seasoning and herbs and simmer a few minutes.
  3. Add noodles and cook until tender.
  4. Serve.

Crazy easy right?

Once the onion is softened, I stir in a tablespoon of flour. Of course this is optional but it’s kind of one of my favorite secrets for a perfect broth soup. It isn’t enough flour to thicken the soup but it just gives the broth a little bit of body.

turkey soup up close

Once your turkey soup has simmered, the noodles are added to the pot. You can use any noodles you prefer, just adjust the cooking times accordingly. Cooking the pasta in the soup itself adds a ton of flavor to the noodles. It’s my favorite way to do it!

I like to use rotini or shells in this recipe and usually cook them a bit al dente before I serve up. The broth is hot and they’ll cook a little bit more while they sit in the bowl.

How To Freeze Soup

This turkey soup keeps for a few days in the fridge but it also freezes well meaning you can enjoy it all winter! I like to freeze it in individual freezer bags to make reheating the right amount easier.

Pasta can sometimes change in texture when frozen and reheated. If you prefer, just omit the pasta and add it when you reheat it.

I like to reheat turkey soup on the stovetop from frozen, but the microwave will work too. Make sure you don’t cook the pasta further while reheating. Nobody likes mushy noodles!

up close of turkey soup with herbs

How To Thicken Soup

Broth based soups like turkey noodle soup generally aren’t thickened. I add a tiny bit of flour to give the broth a little bit of body and the starches in the pasta do an excellent job at creating a silky broth that isn’t too thick or thin.

If you prefer a thick broth soup, a quick slurry made from equal parts cornstarch and water will do the trick. Whisk it into the soup, being careful not to change the flavor of the light broth. Remember to let it boil a minute or two with the slurry to get rid of any starchy flavor!

What To Add To Soup

Broth based soups are so much fun to get creative with! I love adding veggies diced red peppers, mushrooms, garlic, or herbs like rosemary and thyme. Leftover vegetables are a great addition (but skip the brussel sprouts, they can make this soup bitter). This turkey soup is forgiving, and the perfect soup to experiment with!

turkey soup and spoon

More Ways to Use Turkey Leftovers

turkey soup in pot
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Turkey Soup

This easy turkey soup is a family favorite with a rich broth, tender vegetables and juicy leftover turkey chunks.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 tablespoon flour
  • 3 large carrots peeled and sliced
  • 2 stalks celery
  • 2-3 cups leftover turkey diced
  • 8 cups turkey broth homemade or store bought
  • ½ teaspoon poultry seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 4 ounces shell noodles about 1 ½ cups
  • 1 tablespoon parsley optional


  • Cook onion in olive oil until tender, about 3-4 minutes. Add flour and cook 1 minute.
  • Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes.  
  • Add noodles and cook 8-10 minutes or until tender. Remove from heat, discard bay leaf and stir in parsley.
  • Season to taste and serve.


Chicken broth can be substituted for turkey broth.
5 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 221 | Carbohydrates: 21g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 1228mg | Potassium: 563mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5230IU | Vitamin C: 26.4mg | Calcium: 49mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This is so easy, so quick, and so delicious! I omitted the bay leaf and used chicken broth and added basil, thyme, and a bit of lavender to mine–Foolproof!5 stars