Turkey Noodle Soup

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.

A white bowl full of noodle turkey soup with a spoon in it.

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!)

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • Butter
  • Onions
  • Celery
  • Carrots
  • Garlic
  • Rosemary
  • Thyme
  • Bay Leaf
  • Turkey
  • Chicken or Turkey Broth– this soup is great with homemade stock!
  • Half and Halfcan sub milk or cream
  • Cream of Chicken Soup(try my homemade recipe!)
  • Cream of Mushroom Soup(try my homemade recipe!)
  • Frozen Corn & Peas
  • Farfalle Noodlescan sub egg noodles
  • Salt/Pepper

How to Make It

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 cook for 1 more minute.

Add the turkey, rosemary, and thyme and stir to combine.

 

Cooking vegetables and turkey in a pot and adding broth to make turkey noodle soup.

Add the chicken broth, then the half and half and bay leaf. Bring to a boil, reduce to a simmer.

Add the cream of chicken and cream of mushroom soup and stir to combine. Let the soup simmer for at least 10 minutes, stirring occasionally. Taste and add salt/pepper as desired. Add the corn and peas.

Adding cream, peas, and corn to turkey noodle soup.

Add the pasta and simmer until it’s cooked through, about 23 minutes or about twice the time that it indicates on the box when cooked at a boil. Egg noodles will be done sooner, 12-15 minutes.)

Stir occasionally and ensure the pasta doesn’t over cook. Once the noodles are ready, serve immediately.

Adding noodles to soup to make turkey noodle soup.

Storage

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.

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A soup pot filled with turkey noodle soup with a wooden spoon.

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Turkey noodle soup with farfalle noodles in a white bowl with a spoon.

Turkey Noodle Soup

5 from 6 votes
This Creamy Turkey Noodle Soup is easy to make with leftover turkey and whatever noodles you have on hand. It also makes a great freezer meal!

Ingredients

  • 2 Tablespoons butter
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 1 sprig fresh rosemary, removed from stem and finely diced
  • 2 sprigs fresh thyme, leaves removed from stem
  • 3 cloves garlic, minced
  • 3 cups turkey, diced
  • 5 cups chicken broth, or turkey broth!
  • 1 cup half and half, can sub milk
  • 1 bay leaf
  • 10.5 oz. cream of chicken soup
  • 10.5 oz. cream of mushroom soup
  • 1 cup frozen corn + peas
  • 1 cup farfalle noodles, can sub egg noodles
  • ¼ teaspoon pepper
  • Salt, to taste

Instructions

  • 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 cook for 1 more minute.
  • Add the turkey, rosemary, and thyme and stir to combine.
  • Add the chicken broth, then the half and half and bay leaf. Bring to a boil, reduce to a simmer.
  • Add the cream of chicken and cream of mushroom soup and stir to combine.
  • Let the soup simmer for at least 10 minutes, stirring occasionally. Taste and add salt/pepper as desired.
  • Add the corn, peas, and pasta. Simmer until pasta is cooked through, about 23 minutes or about twice the time that it indicates on the box when cooked at a boil. Egg noodles will be done sooner, 12-15 minutes.)
  • Stir occasionally and ensure the pasta doesn’t over cook.
  • Once the noodles are ready, serve immediately.

Notes

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.

Nutrition

Calories: 169kcal, Carbohydrates: 13g, Protein: 11g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 837mg, Potassium: 305mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1409IU, Vitamin C: 15mg, Calcium: 49mg, Iron: 1mg