Turkey Soup

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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
5 from 39 votes
Review Recipe

Homemade Turkey Soup

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


  • 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

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  • 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.

Recipe Notes

Chicken broth can be substituted for turkey broth.

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.)

Keyword homemade, turkey noodle soup, turkey soup
Course Main Course, Soup
Cuisine American

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Turkey soup with text

two pictures of turkey soup and text
About the author


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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 recipe was delicious and very easy to make. I didn’t have enough carrots so l added parsnips instead. My 20 month old grandson absolutely loved it. I will definitely make this again.5 stars

  2. The Turkey veggie soup was Delicious I put large shells in the soup and I cannot wait until my family eats this soup!! Thanks for that wonderful recipe for Turkey after Thanksgiving!!

  3. I made this for the first time and it is delicious. I couldn’t find turkey broth and so I substituted low sodium chicken broth plus I added an additional 2 cups of homemade veggie broth. I added the extra broth because I put in a bit more pasta and a potato. This soup has a great flavor and was so easy..
    I’ll be making it again hopefully with turkey broth.

  4. This is such a great recipe! A family favorite, for sure. I have made the recipe twice, once with turkey and the second time with chicken, and my family has loved it. The mirepoix/base has such a great flavor that my husband (who seasons just about everything I cook) announced tonight that he added “No additional spices” to the soup!
    It’s just that flavorful!5 stars

    1. Yes it would. I would suggest cooking them on the side and adding them into each bowl so they don’t get mushy.

  5. This soup was so easy, and perfect for a cold night. I made enough for leftovers, and they didn’t disappoint!5 stars

    1. Yes it can cook in the slow cooker. I would suggest cooking the pasta on the side and adding it to each bowl as you serve as pasta in the slow cooker can become a bit gummy in texture sometimes.

  6. Delicious. I found with the pasta, the flour was unnecessary. I will also only use half the pasta called for next time. It seemed to soak up all of the broth when I made it according to the recipe.

  7. Made this using tiny bow tie pasta, and subbed in butter for the oil to saute the onion. Didn’t end up adding in the parsley, and it turned out wonderfully! The whole family loved it. Thanks!5 stars

  8. I made your home made Turkey soup, and it was amazingly out of this world.
    Thanks so much.
    Definitely a 5 star, from this end.
    Go ahead everyone its truly worth it.
    I dont know how to insert a photo…..5 stars

  9. Thanks Holly,
    This looks easy enough for me to try. Not to mention delicious to. My Turkey stock is ready and now I just need to finish it with all the rest of the aromatics.
    Thanks again