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A bowl of creamy turkey noodle soup with carrots, parsley, a lemon wedge, and a spoon on the side.

Turkey Noodle Soup

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This creamy turkey noodle soup is the best way to put Thanksgiving leftovers to use! A comforting, satisfying recipe ready in just 30 minutes.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings
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Ingredients
  

  • 3 tablespoons unsalted butter
  • 4 medium carrots cut into 1/4-inch coins
  • 3 stalks celery cut into ½-inch pieces
  • 1 large shallot finely chopped
  • 3 cloves garlic minced, about 1 tablespoon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 6 cups good quality turkey stock or chicken stock divided, plus more as needed
  • 2 cups milk I used 1%
  • 10 sprigs fresh thyme tied together with twine to make a bundle
  • 2 bay leaves
  • ¼ cup finely chopped parsley or dill plus more for serving
  • 6 ounces dry wide egg noodles
  • 3 cups shredded cooked turkey from Thanksgiving Turkey, or rotisserie chicken

For Serving (Optional)

  • Squeeze fresh lemon juice
  • Freshly grated Parmesan cheese
  • Drizzle chili oil

Instructions
 

  • In a Dutch oven or similar large pot, heat the butter over medium. Add the carrot, celery, and shallot. Cook, stirring occasionally, until the shallot is softened, about 4 minutes.
    Sliced carrots, celery, and onions sautéing in a white pot on a gray countertop.
  • Add the garlic, salt, and black pepper. Cook, stirring constantly, for 30 seconds.
  • Sprinkle the flour over the top. Cooking, stirring constantly for 1 full minute; no white bits of flour should remain.
    Sliced carrots, celery, and onions in a white pot, topped with a layer of flour, on a light surface.
  • Slowly add 2 cups of the stock, stirring constantly, then add the milk. Increase the heat until you reach a low boil, running a wooden spoon along the bottom of the pot to prevent sticking. Let bubble, stirring often to prevent sticking and adjusting the heat as needed so that you maintain a low, gentle boil, until the soup thickens, 3 to 5 minutes.
    A pot of creamy yellow soup with green herbs, stirred by a wooden spoon on a light gray surface.
  • Add the remaining 4 cups stock, thyme, bay leaves, and parsley.
    Creamy soup in a white pot, topped with chopped herbs, bay leaves, and a splash of milk on a gray surface.
  • Increase the heat and bring to a boil. Once boiling, add the noodles. Cook until al dente according to the package instructions, 7 to 9 minutes, stirring often and running the spoon along the bottom of the pot to prevent the noodles from sticking.
  • Reduce the heat to a simmer and add the turkey. Let warm through for 1 to 2 minutes. If you'd like the soup more brothy, add additional stock (or water) as desired. Carefully taste and adjust the seasoning as desired. Discard the bay leaves and thyme bundle. Serve hot with lemon juice, Parmesan, and a drizzle of chili oil as desired.
    A pot of creamy turkey soup with shredded turkey, carrots, and herbs on a light gray surface.

Notes

  • TO STORE: Refrigerate leftover turkey noodle soup in an airtight container for up to 4 days
  • TO REHEAT: Warm gently in a pan on the stovetop or heat individual bowls in the microwave.
  • TO FREEZE: If you’re planning on freezing this soup, I recommend making it without the noodles to keep them from getting mushy. Freeze the soup for up to 3 months in an airtight container or freezer bag, thaw in the fridge, and add the noodles when reheating.

Nutrition

Serving: 1(of 6)Calories: 403kcalCarbohydrates: 43gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 97mgPotassium: 842mgFiber: 3gSugar: 11gVitamin A: 7551IUVitamin C: 10mgCalcium: 163mgIron: 3mg
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