Turkey Noodle Soup

This recipe has tender chunks of turkey, carrots, onion, celery, and pasta noodles in turkey stock. This perfect comforting dish uses remaining turkey from Thanksgiving Day.

There are just a few things I truly look forward to when it comes to Thanksgiving: spending time with family and friends and the food! My two favorite dishes that I look forward to is my dad’s homemade dressing and having turkey soup that following Sunday. There is something so comforting about a warm bowl of turkey noodle soup.

This dish makes me think about waking up as child the day after Thanksgiving super full still from the previous night, but the only thing I can think about is when are we going to make turkey noodle soup.

There are so many great things about this dish.

It is versatile:

  • Large carrots can be swapped out for baby carrots
  • Traditionally used with egg noodles (however, I prefer penne or shell pasta)
  • You can use turkey, vegetable, or chicken stock from a box if you don’t have turkey bones (i.e. you went to a lovely family members house to grub and they gave you some yummy turkey to-go- thanks mom!)
  • If you like a thicker soup, just add a slurry made from equal parts cornstarch and water- whisk into soup and boil.

And best of all I use one pot for all of this. Super easy clean up!

Turkey Noodle Soup

This recipe has tender chunks of turkey, carrots, onion, celery, and pasta noodles in turkey stock. This perfect comforting dish uses remaining turkey from Thanksgiving Day.
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Prep Time 10 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 5 people

Ingredients
  

  • 1 tsp oil
  • 1 sweet onion chopped
  • 2 celery stalks chopped
  • 1 large carrot peeled and chopped
  • 1 tbsp flour
  • 5 cups water (Optional- can use turkey stock or chicken stock)
  • Turkey carcass or turkey bones from Thanksgiving turkey
  • 2 cups chopped leftover turkey
  • 1 bay leaf
  • 1/ tsp salt (plus salt to taste)
  • Pinch of black pepper
  • 8 oz noodles (pasta of your choice, more traditionally egg noodles are used)

Instructions
 

  • Place oil in large pot and cook onions until slightly translucent.
  • Add celery, carrots, and flour. Stir for about 1 minute.
  • Add water, turkey bones, leftover turkey, bay leaf, and salt to pot. Let boil then lower to medium to low heat. Simmer for 30 minutes (can simmer up to 1 hour) when celery and carrots have softened.
  • Add noodles and cook as directed on box. Remove bay leaf.
  • Season to taste, pinch of black pepper, and serve hot.
  • Recipe Notes: Noodles can be cooked separately and added to soup as desired.