Heartwarming Turkey Noodle Comfort

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Exciting Recipe Variations for Your Soup

Swap for Chicken Instead of Turkey: No leftover turkey? No problem at all! This recipe works beautifully with cooked chicken. You can use shredded rotisserie chicken, any leftover roasted chicken you might have, or even quickly poached chicken breasts. You’ll need approximately 2 cups of shredded or finely chopped cooked chicken to achieve the same hearty texture.

Boost the Veggies: Don’t limit yourself to just carrots and celery! This soup welcomes a wider array of vegetables. Consider adding sliced mushrooms, halved or quartered Brussels sprouts, fresh green beans, or even diced zucchini. For ultimate convenience, a bag of frozen mixed vegetables works wonderfully; just toss them into the pot during the last 5 minutes of cooking to ensure they are heated through but still retain a slight bite.

Experiment with Different Noodles or Pasta: While classic wide egg noodles are fantastic, feel free to substitute them with any pasta shape you love. Rotini, penne, small shells, or even ditalini all work beautifully, creating a slightly different texture and aesthetic. For a gluten-free option or a lighter feel, consider using rice or orzo pasta. Remember to adjust the cooking time based on the package directions for your chosen pasta.

Make it Creamier and More Indulgent: For an extra layer of richness and a truly decadent texture, stir in about ½ cup of heavy cream or half-and-half at the very end of the cooking process. This simple addition transforms the soup into a creamy turkey noodle soup, making it even more comforting and luxurious, perfect for a special treat.

Add a Burst of Fresh Greens: For an added nutritional punch and a pop of vibrant color, stir in a few handfuls of fresh spinach, chopped kale, or Swiss chard during the last 2 minutes of cooking. The residual heat from the soup will quickly wilt the greens, integrating them seamlessly into the dish without overcooking, adding a fresh, earthy dimension.

Can I use raw turkey or chicken instead of leftovers?

Absolutely! If you don’t have leftover cooked turkey, you can certainly use raw poultry. Simply cut about 2 pounds of boneless, skinless turkey or chicken breasts into bite-sized pieces. After you’ve sautéed the garlic as per the recipe, add the raw meat to the pot. Cook it for approximately 8 to 10 minutes, stirring occasionally, until the meat is fully cooked through and no longer pink in the center. Once it’s cooked, you can proceed with the rest of the recipe as written, adding the broth and other ingredients.

How do I prevent the noodles from getting mushy?

The key to perfectly textured noodles is to cook them just until they are tender, avoiding overcooking. Watch them closely and follow the package directions. If you plan on making this soup ahead of time or anticipate having leftovers for several days, a great tip is to cook the noodles separately. Then, add them directly to individual bowls just before serving. This method prevents the noodles from continually absorbing broth and becoming overly soft or mushy while the soup is stored in the refrigerator.

Can I use homemade turkey or chicken broth?

Using homemade broth will elevate this soup to an even more incredible level of flavor! If you have the turkey carcass from your holiday meal, don’t let it go to waste. Simmer it with some aromatic vegetables (like onions, carrots, and celery scraps) and fresh herbs (such as parsley stems and bay leaves) for several hours to create your own rich, deeply flavorful turkey stock. This homemade stock will serve as an exceptionally delicious and nourishing base for your soup, adding unparalleled depth that store-bought broth simply can’t match.

What if I don’t have egg noodles?

No worries at all! This recipe is very flexible when it comes to noodles. Any type of pasta or noodle will work wonderfully. You can try other common pasta shapes like rotini, penne, farfalle (bow-tie pasta), or even smaller varieties like ditalini or elbow macaroni. For a gluten-free option, consider using rice noodles or your favorite gluten-free pasta. Just remember to adjust the cooking time based on the package directions for whatever pasta or noodle you choose, as cooking times can vary significantly.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for both! For a slow cooker, combine all ingredients except the noodles, cooked turkey, fresh parsley, and lemon juice. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until vegetables are tender and flavors have melded. During the last 30 minutes of cooking, add the noodles. Stir in the cooked turkey, parsley, and lemon juice just before serving. For an Instant Pot, use the sauté function to cook the carrots, celery, onion, and garlic. Then, add the broth, bay leaves, thyme, oregano, and pepper. Secure the lid and cook on high pressure for 5 minutes. Perform a quick release of pressure. Next, add the noodles, secure the lid again, and cook on high pressure for another 3 minutes, followed by another quick release. Finally, stir in the cooked turkey, fresh parsley, and lemon juice until warmed through.

Leftover Turkey Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup carrots, peeled and thinly sliced (about 1 ½ large carrots)
• 1 cup celery, thinly sliced (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 4 garlic cloves, minced
• 10-12 cups chicken broth (plus more if desired for a brothier soup)
• 2 bay leaves
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• 1 teaspoon black pepper, or to taste
• 10 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked turkey
• 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Heat a large Dutch oven or stockpot over medium-high heat. Add the olive oil and allow it to warm.
2. Add the prepared carrots, celery, and onion to the pot. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and continue to sauté for another 1 to 2 minutes, until fragrant.
4. Pour in the chicken broth, then add the bay leaves, dried thyme, dried oregano, and pepper. Bring the mixture to a gentle boil and let it simmer for about 5 minutes, or until the vegetables are fork-tender. Note: If you prefer a soup with more broth, feel free to add up to an additional 64 ounces of broth at this stage, as the noodles will absorb a significant amount of liquid over time.
5. Add the egg noodles to the simmering soup. Continue to boil gently for approximately 10 minutes, or until the noodles are soft and cooked through to your liking. Should the liquid level drop below your preference during this time, it’s perfectly fine to add an extra cup or two of water or broth; just be prepared to adjust the salt level at the end to maintain optimal flavor.
6. Stir in the shredded cooked turkey, fresh parsley, and the optional lemon juice (which truly brightens and enhances all the flavors). Allow the soup to boil for just 1 to 2 minutes more, ensuring the turkey is thoroughly warmed through.
7. Taste the soup and add salt as needed to your preference. The exact amount will depend on the saltiness of your chicken broth and turkey, as well as your personal taste. I typically add about 1 tablespoon.
8. Make any final seasoning adjustments (e.g., more salt, pepper, or herbs). Carefully remove the bay leaves before serving the delicious soup immediately.
9. Store any leftover soup in an airtight container in the refrigerator for 5 to 7 days, or freeze it for up to 6 months.

Recipe Notes and Tips

• Making it Gluten-Free: To easily make this turkey noodle soup gluten-free, simply swap the traditional egg noodles for your favorite gluten-free pasta or rice noodles. The cooking time should be similar, but always refer to the package instructions for the specific noodles you are using to ensure perfect texture.
• Using Raw Turkey or Chicken: If you don’t have cooked turkey, you can absolutely use raw boneless, skinless turkey or chicken breasts. Cut 2 pounds of the meat into bite-sized pieces. After sautéing the garlic, add the raw meat to the pot and cook for 8-10 minutes, stirring until it’s no longer pink and fully cooked through. Then, proceed with the recipe as written.
• Storage Suggestions: For optimal freshness, transfer any cooled leftover soup to an airtight container and refrigerate it for up to 4 to 5 days. You might find that the flavors deepen and meld even further as it sits, making it taste even better the next day!
• Freezing for Later: This soup freezes wonderfully. Ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace at the top to allow for expansion. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator, then gently reheat on the stovetop over medium heat until steaming hot.
• Reheating Perfection: To reheat, warm the soup on the stovetop over medium heat or in the microwave until it is piping hot. If the noodles have absorbed a lot of the broth and the soup seems too thick, simply add a splash of water or extra chicken stock to achieve your desired consistency.
• Make-Ahead Strategy: If you plan to freeze large portions of the soup or store leftovers for more than a couple of days, a smart tip is to cook and store the noodles separately. Add the cooked noodles to individual bowls just before serving to prevent them from becoming overly soft or mushy in the broth over time.

Approximate Nutrition Information for One Serving

Calories: 238 cal | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1425mg | Potassium: 507mg | Total Carbs: 31g | Fiber: 2g | Sugar: 3g | Net Carbs: 29g | Vitamin A: 2934IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 2mg

Nutrition Disclaimers

The number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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