Turkey Noodle Soup | 3-Hour Slow Simmer for Big Payoff

There’s something deeply comforting about turkey noodle soup. It’s not just food—it’s a warm hug in a bowl, especially when made from scratch using that humble leftover turkey carcass. This isn’t your average toss-it-together kind of soup.

With layers of slow-simmered flavor and rich homemade stock, turkey noodle soup becomes the unsung hero of post-holiday cooking—or any cozy Sunday afternoon. Whether you’re fighting off a cold, feeding a picky eater, or just trying to get one more use out of that bird, this recipe’s got your back. And let’s be honest—nothing makes you feel more like a kitchen wizard than turning bones into broth and broth into magic. Let’s dive into the best way to make turkey noodle soup that’s brimming with flavor and comfort.

Table of Contents

What is Turkey Noodle Soup?

Turkey noodle soup is that classic, soul-soothing bowl of comfort that brings together tender shredded turkey, slurp-worthy noodles, and a broth so rich it practically tells a story. What sets this version apart? It starts with making stock from the leftover turkey carcass—something our grandmas and great-grandmas probably did without even blinking. The beauty of this soup is in its simplicity and thriftiness. Got leftover holiday turkey? Perfect. A few carrots, some celery, and maybe an onion lying around? Great.

This recipe transforms scraps into a steaming pot of nourishment that fills your kitchen with nostalgic smells. Think of it as chicken noodle soup’s grown-up, Thanksgiving-afterglow cousin—flavorful, frugal, and surprisingly satisfying. Whether you’re sipping it on a chilly night or freezing it for a busy weekday, this turkey noodle soup is pure gold.

Reasons to Try Turkey Noodle Soup

First off, turkey noodle soup is the poster child for “waste not, want not.” You’re taking what would normally be tossed (the turkey carcass) and spinning it into a second delicious meal. That’s budget-friendly brilliance. It’s also incredibly versatile—got leftover herbs? Toss them in. Want to add a smoky flavor? Use smoked turkey meat. Feeling under the weather? This soup’s steam and savory broth work like edible therapy. Plus, the slow simmer of bones and aromatics turns the broth into a rich, flavorful base that store-bought stock simply can’t compete with.

And hey, if you’re cooking for picky eaters or just need something everyone will eat without complaint—this is it. Want something quicker? Check out this 30-minute cauliflower chicken soup for another cozy option. But if you’ve got time to let the pot bubble away, turkey noodle soup is the way to go.

Ingredients Needed to Make Turkey Noodle Soup

For the Stock:

• 1 leftover turkey carcass (a little meat left is great)
• 12 cups cold water
• 1 large onion, quartered
• 3 celery stalks, chopped into large chunks
• 2 large carrots, chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 sprig fresh thyme (or 1 tsp dried)
• Salt to taste

For the Soup:

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 2 cups shredded turkey meat (white or dark)
• 8 oz wide egg noodles (or rotini/orzo)
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano or Italian seasoning
• Optional: splash of lemon juice or hot sauce for brightness

Instructions to Make Turkey Noodle Soup

This step-by-step turkey noodle soup recipe walks you through the process from leftover turkey bones to a deeply satisfying bowl of goodness. Whether you’re new to making broth or you’re a seasoned soup-lover, each step is packed with helpful tips to make the process simple and stress-free.

Let’s get into it!

Step 1: Start with the Turkey Carcass

Place your leftover turkey carcass into a large stockpot or slow cooker. Don’t worry if it looks picked over—there’s still a ton of flavor hiding in those bones. If it’s too big to fit whole, break it down into a few pieces. This helps the water surround the bones and speeds up flavor extraction.

Pro tip: Leave a little meat on the bones if possible. That extra meat will make your broth even more savory.

Cover with 12 cups of cold water, then toss in the aromatics: quartered onion, chunky carrots and celery, garlic cloves (smash them a bit!), bay leaves, thyme, whole peppercorns, and a light sprinkle of salt.

Want to try a different flavor profile? Consider swapping the thyme for rosemary, or check out our ingredient substitution guide for herbs to play around with what you’ve got on hand.

If you’re using a slow cooker, set it on low for 8–10 hours or high for 4–5 hours. For stovetop, bring it to a gentle boil, then reduce to a low simmer and let it go uncovered for at least 2 to 3 hours.

During this stage, your kitchen will start to smell incredible—and that’s how you know the magic’s happening.

Step 2: Strain the Stock

Once the broth has simmered to a rich, golden color, it’s time to strain it.

Place a fine mesh strainer over a large bowl or pot and carefully pour the stock through, catching all the solids (bones, veggies, peppercorns). If you’re sensitive to fat, let the broth cool slightly, then skim off the fat layer with a spoon or use a fat separator for a cleaner finish.

What you’re left with is liquid gold: rich, flavorful turkey stock that forms the heart of your soup. If you’re prepping ahead, this is a great point to stop and freeze the stock for later.

Step 3: Pick Off the Turkey Meat

Don’t toss those bones just yet!

Dig through the strained solids and pull off any tender meat still clinging to the bones. You’ll be surprised how much is left! Place the shredded turkey into a bowl and discard the rest.

If you’ve got extra cooked turkey in the fridge—maybe some smoked or roasted slices from dinner—feel free to mix those in. Smoked turkey in particular adds a subtle, delicious twist. For more smoky inspiration, take a peek at our hearty vegetable soup with smoked depth.

Step 4: Sauté Fresh Vegetables

Grab a clean soup pot and heat 2 tablespoons of olive oil or butter over medium heat. Toss in your diced onions, sliced carrots, and chopped celery—this trio is known as the “soup base trifecta” for a reason.

Sauté for about 5 to 7 minutes, stirring occasionally, until the veggies soften and the onions turn translucent. Add minced garlic and cook for another 60 seconds, just until it releases its aroma.

This step-by-step process builds a fresh flavor layer right on top of your already-rich broth.

Step 5: Combine the Broth and Turkey

Now it’s time to pour in your homemade turkey stock. Bring it to a boil, then lower the heat and let it simmer gently.

Add your shredded turkey meat, giving it time to soak up all the herby broth. Simmer for another 10 minutes, allowing the flavors to blend and mellow beautifully.

Step 6: Add the Noodles

Time to make it hearty.

Add 8 ounces of egg noodles (or swap for orzo or rotini if that’s what’s in the pantry). Cook them directly in the soup until just tender—usually about 8 minutes.

Cooking the noodles in the broth adds thickness and flavor, but if you’re planning to freeze the soup, cook the noodles separately. This prevents them from turning mushy later. We go over this more in our chicken and rice soup freezer tips.

Step 7: Season and Finish

Now for the finishing touches.

Sprinkle in chopped fresh parsley, dried oregano or Italian seasoning, and add salt and freshly cracked black pepper to taste. Stir gently and let everything warm through.

Want to brighten things up? Add a splash of lemon juice for zing, or a dash of hot sauce for gentle heat. This last step takes your soup from “yum” to “why didn’t I make this sooner?”

Bonus Tip: Make It Yours

Follow this step-by-step base, then riff on it with your favorite flavors. Try tossing in spinach, kale, or peas for extra color and nutrients. Need it to be dairy-free? Use olive oil instead of butter. Want gluten-free? Choose gluten-free noodles or rice.

This step-by-step turkey noodle soup recipe transforms everyday ingredients into a comforting, nourishing meal the whole family can enjoy. For more cozy bowl ideas, visit our collection of immune-boosting soups like this garlic-ginger blend or the ever-popular anti-inflammatory turmeric chicken soup.

Now that you know how easy it is, grab that leftover turkey and let’s get simmering!

What to Serve with Turkey Noodle Soup

You can never go wrong with a crusty piece of bread—especially something like sourdough or a buttered baguette. If you want something heartier, a simple grilled cheese sandwich or even a turkey melt (double turkey, why not?) pairs beautifully. A crisp green salad with vinaigrette helps balance out the rich broth. Got extra roasted veggies from the holidays? Warm them up on the side. And if you’re feeling fancy, serve it with garlic toast and a dollop of sour cream on top for a creamy twist. Or pair it with this hearty vegan chili if you’re feeding a crowd with mixed dietary needs.

Key Tips for Making Turkey Noodle Soup

• Don’t toss that carcass! Even if it looks picked over, it still holds massive flavor.
• Use a fat separator if you want a cleaner broth, especially if your bird was a bit fatty.
• Don’t overcook the noodles—add them just before serving to avoid soggy sadness.
• Add a splash of lemon juice or vinegar at the end to brighten everything up.
• Freeze the stock before making the soup if you want to prep in stages—it’s like meal planning magic.
• Make it your own. Want heat? Toss in chili flakes. Need extra veggies? Go wild. You’re the boss here.

Storage and Reheating Tips for Turkey Noodle Soup

Turkey noodle soup stores like a champ. Let it cool completely before transferring to airtight containers. Keep it in the fridge for up to 4 days. For longer storage, freeze it (without noodles) in freezer-safe bags or containers for up to 3 months. Reheat gently on the stovetop or in the microwave. If you froze the soup without noodles, cook fresh noodles separately and stir them in after reheating—this keeps them from turning mushy in the freezer. Trust me, your future self will thank you.

FAQs

Can I use chicken instead of turkey?
Absolutely. Leftover chicken works beautifully—just adjust seasonings to taste.

Can I make it in a slow cooker?
Yes! Simmer the stock in the slow cooker, then transfer the broth to a soup pot to finish the soup.

What other noodles can I use?
Rotini, orzo, or even rice work great—just adjust the cooking time.

Is this soup freezer-friendly?
Totally. Just freeze the broth and meat separately from the noodles.

Final Thoughts

Turkey noodle soup isn’t just a way to use up leftovers—it’s a delicious tradition. The primary keyword here isn’t just “turkey noodle soup,” it’s comfort. This recipe turns scraps into something worth gathering around the table for. And hey, once you master this, you might also love our cozy turmeric chicken healing soup or healing chicken and rice soup to keep the warm vibes going. So grab that pot, simmer slow, and enjoy the savory magic one bowl at a time.

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