A quick and easy turkey Soup recipe is a go-to after holiday meals!

This shortcut soup tastes like it’s been cooking all day and has tender pieces of turkey, carrots, onions, celery, and pasta noodles simmered a turkey broth.

It’s easy to make and only takes about 25 minutes, a great option for busy weeknights.

Turkey Soup in a pot

Ingredients in Turkey Soup

Broth: Use either homemade or boxed turkey broth or even chicken broth or stock in this recipe. The addition of poultry seasoning and a sprinkle of parsley really adds a homemade flavor to boxed broth.

To make homemade turkey soup from scratch, use the leftover turkey carcass or bones from Thanksgiving to make homemade turkey stock. You can also check with your local deli; they sometimes sell homemade broth or stock. Once the broth is prepared, follow the directions below to prepare the soup.

Vegetables: I keep it simple with carrots, celery, and onion. Add your favorite veggies like sweet potatoes, mushrooms, canned tomatoes, green beans, or corn.

Noodles: Add any kind of pasta or egg noodles to this recipe. Cook pasta or rice on the side for leftovers and add to each bowl. You can also use white rice, brown rice, or wild rice blend.

Turkey: This is a leftover turkey soup recipe but if you don’t have leftover turkey meat, cooked chicken works too.

turkey , oil , seasoning , broth , noodles , celery , carrots , parsley , onion , flour and bay leaf with seasonings to make Turkey Soup with labels

How To Make Turkey Soup

This recipe is a shortcut version of a homemade turkey soup recipe. It tastes like it’s been cooking all day!

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

A Soup-er Soup Tip

Once the onion is softened, I stir in a tablespoon of flour. This is optional, but it’s 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.

bowls of Turkey Soup
How to Store Turkey Soup

If planning for leftovers, keep the noodles or rice separate when cooking. Turkey soup can be stored for 4 days in an airtight container in the refrigerator or frozen for up to 4 months.

How To Freeze Turkey Soup

Freeze it in individual freezer bags to make reheating the right amount easier. Thaw directly in a saucepan or large pot over medium heat.

Pasta can sometimes change in texture when frozen and reheated so it’s best to omit the pasta and add it when you reheat it.

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 a good job of creating a silky broth that isn’t too thick or thin.

If you prefer a slightly thicker broth soup, combine equal parts cornstarch and water (a tablespoon or two) and whisk it into the simmering soup. Let it boil for a minute or two with the slurry to get rid of any starchy flavor.

up close of turkey soup with herbs

More Ways to Love Leftover Turkey

Turkey Soup in a pot
4.99 from 153 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Turkey Soup

This easy turkey soup is a family favorite with a rich broth, tender vegetables and juicy leftover turkey chunks.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings


buy hollys book


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 tablespoon all purpose flour
  • 3 large carrots peeled and sliced
  • 2 ribs celery
  • 2-3 cups leftover cooked turkey diced
  • 8 cups turkey broth or chicken 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, or medium pasta
  • 1 tablespoon fresh parsley chopped, optional


  • Heat olive oil in a dutch oven over medium heat. Add onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute.
  • Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf, and salt and pepper to taste. Simmer for 10 minutes.  
  • Add noodles (*see note) 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.
If planning for leftovers, cook the pasta or noodles on the side and add them to each bowl when serving. If the noodles are stored in the soup, they will soak up the broth and become mushy.
Make this recipe into a turkey rice soup by substituting cooked rice or minute rice for the pasta.
Store leftovers in the fridge for up to 4 days or freeze for up to 4 months.
4.99 from 153 votes

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
pot full of Turkey Soup and plated dish with writing
por full of Turkey Soup with a title
Turkey Soup in bowls with a title
cooked Turkey Soup with a title


, , , , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.99 from 153 votes (123 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

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.

    2. This is quicky, easy but not great. I really wish I had sauteed the veggies with the onions as I still found them way too crunchy for my liking, so ended up cooking much longer.
      I did add more seasoning as well.4 stars

  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