This creamy Turkey Noodle Soup is easy to make with leftover turkey and tastes great with whatever noodles and vegetables you have on it! This is a budget friendly freezer meal that your family will love.
Turkey Noodle Soup
Oh, the aroma that will fill your house when you make this creamy turkey noodle soup. This is my go-to recipe when I have leftover turkey, every time.
I start by making homemade stock the day after I roast a turkey. The stock alone is something that I want to enjoy all by itself! But instead, I make soup. And you should too. 😉
You can use whatever vegetables and noodles you have on hand. You can choose to add a little bit of cream to it or not, and either way, it’s absolutely delicious. (My four-year-old LOVES the farfalle noodles!)
- Since the turkey is already cooked, we add it to the soup at the end to keep it tender. Adding it earlier in the process can overcook it and make it tough.
- Feel free to make this with my homemade cream of chicken and cream of mushroom soup recipes.
- If you anticipate leftovers, I recommend that you cook the pasta separately and add it directly to serving bowls, as the noodles will absorb a lot of the broth if they’re stored with the soup.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- If Freezing: I recommend cooking the pasta separately and adding to straight to the serving bowls of soup if you plan on freezing leftovers. This way the pasta won’t become overly soft and fall apart when reheated.
Tools For This Recipe
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- 4.5 quart Dutch oven– This is the one pictured in this post and is a great size for this recipe.
- Pinch Bowls– for measuring out seasonings ahead of time.
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Turkey Noodle Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 cup half and half, can sub milk
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 bay leaf
- 3 cups turkey, diced
- 1 cup frozen vegetables, I use corn and peas
- 1 cup farfalle noodles, uncooked
- 1 teaspoon teaspoon EACH: dried basil, dried parsley
- ½ teaspoon EACH: dried oregano, mustard
- ¼ teaspoon EACH: ground sage, pepper
- Melt butter in a large soup pot over medium heat. Add the onions, celery, and carrots and sauté until softened, about 5 minutes.
- Add the garlic and seasonings cook for 1 more minute.
- Add the chicken broth, half and half, cream of chicken, cream of mushroom, and the bay leaf. Stir to combine.
- Bring to a boil and add the pasta. Cook to al dente as indicated on package.
- Reduce heat to medium. Add the cooked turkey, corn, and peas. Simmer for 10 minutes, then serve!
I’ve already made this 3x since thanksgiving!! Delicious!!
I’m so happy you’re enjoying this soup Eleanor! It’s a yummy but healthy one. Great use for leftover turkey. Thanks so much for taking the time to leave a review!💖
This soup was delicious. I normally don’t care for turkey soup so I thought I’d try this creamy version and it was fantastic. My husband and I both loved it!
I’m so happy you enjoyed the soup! Thanks so much for taking the time to leave a review!😃
Made this with leftover Thanksgiving smoked turkey and Reames frozen noodles. OMG!!!!!!! I didn’t have celery so used celery salt. This would be amazing with a bread bowl or french bread. I wish I had some. LOL
I’m so happy you were able to use leftover smoked turkey on this, yummmm!😋 A bread bowl would be amazing! Thanks so much for the great comments and for taking the time to leave a review!💕
I’m getting ready to make your turkey soup recipe and I was wondering if I could substitute the cans of soup for my homemade leftover gravy from Easter
Hi Valarie, adding gravy to soup is delicious, I don’t know if it works well as a direct substitute for the canned soup, but you could give it a try and adjust according to your taste as you make it! 🙂