Turkey Soup
Updated Dec. 5, 2025
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons unsalted butter
- 1large yellow onion, chopped
- 3medium carrots, diced (2 cups)
- 2 to 3ribs celery, diced (1½ cups)
- 4large garlic cloves, minced (2 tablespoons)
- 2teaspoons fresh thyme leaves, or 1 teaspoon dried
- 12cups (3 quarts) turkey or chicken broth
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 2cups dried egg noodles
- 3cups cooked, shredded turkey
- ¼cup chopped fresh parsley, plus more for serving
- ½cup prepared turkey gravy, plus more to taste (optional)
Nutritional analysis per serving (10 servings)
254 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 19 grams protein; 963 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start to soften, about 12 minutes. Add the garlic and thyme and cook until fragrant, 1 minute more.
- Step 2
Add the broth, 1 teaspoon salt, and a few grinds (or shakes) of black pepper, and bring to a boil over medium-high heat. Stir in the noodles, then lower the heat and simmer uncovered, stirring occasionally, until they’re tender, about 10 minutes. Stir in the turkey and parsley; cook until the meat is just heated.
- Step 3
Add the gravy, if using, then taste and season with more salt and pepper, if desired. Serve hot with a sprinkle of parsley.
- To freeze, cool the soup to room temperature in the pot, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a saucepan on the stove, partially covered, until simmering, adding more water or broth if necessary.
Private Notes
Comments
Knowing this makes a decent size batch, we pull out about half of the soup and set it aside before adding the noodles. That allows us to reheat and add noodles for the next bowls, or freeze easily and not worry about soggy noodles on the reheat….
This was such a wonderful solution to too much leftover turkey sitting in the fridge. I followed the recipe exactly as delineated and was struck by the elegant simplicity of the ingredients, which ultimately led to a fabulous flavor. The use of thyme and some turkey gravy to the broth worked magic and really finished off the dish. This one is a keeper. I am already looking forward to next Thanksgiving’s leftovers and repeating this recipe (probably even before then).
I also make my own turkey broth but I simmer those bones and anything attached to those bones, for mamy hours. Thats the way to get very flavorful broth. I add celery, carrots, sage, thyme, bay leaves, garlic, and tarragon to the pot and let it slowly simmer all night. The next day I strain the broth, adjust the seasoning, then add cut up potatos, carrots, celery (always including a good amount of celery leaves - they add a wonderful flavor), and my magic ingredient, fresh green beans. I love it
Substituted 1lb chicken wings for the turkey, soy sauce instead of salt. Doubled the garlic and noodles. Used 8 cups of broth instead of 12 came out great. Recommend browning chicken first as part of step 1, then removing and adding back at step 2 to fully cook along with noodles. Enough to feed 10-12 people.
Can you add weights for the ingredients. How much does 2 cups of dried noodles weigh?
This soup is delicious. I cut back on the noodles because I didn't want a pasta dish. Excellent way to use up leftover Thanksgiving turkey. We ate it all before I had a chance to freeze some of it, my original plan. That's how good it is.