Homemade Turkey Soup Recipe: The Ultimate Comfort Food
There’s a specific quiet that falls on the day after a big feast. The excitement has settled, the table is clear, and in the fridge, wrapped in careful packets, lies the true treasure: the leftover turkey. For me, the ritual of transforming those remnants into a pot of simmering homemade turkey soup is as cherished as the main event itself. This isn’t just about using things up. It’s about drawing out one more moment of warmth and connection from the holiday. The aroma of celery, onion, and carrot softening in the pot, the rich steam of broth as it begins to bubble, and the promise of a bowl that soothes from the inside out—this soup is a gentle hug in a bowl, turning the last act of a celebration into the first comfort of the days to follow.
Why You’ll Love This Soup
It’s the Definition of Comfort: This soup delivers a deeply satisfying, nostalgic warmth that feels like home.
Waste Not, Want Not: It transforms your beautiful leftover turkey into an entirely new, delicious meal that feels both thrifty and special.
Effortlessly Nourishing: Packed with lean protein, vegetables, and savory broth, it’s a meal that truly makes you feel good.
Weeknight Easy: With simple steps and common ingredients, you can have a hearty dinner on the table in under an hour.
The Ultimate Freezer Meal: Make a double batch and stash it away for a future rainy day when you need a ready-made dose of comfort.
I’ll never forget serving this to my friend’s son, a legendary picky eater who viewed anything with visible vegetables with deep suspicion. He was cornered by the smell alone. With a little negotiation (mostly involving the promise of extra noodles), he tried a spoonful. The silence that followed was profound, broken only by the sound of his spoon clicking against the empty bowl minutes later. “This is actually good,” he declared, a statement of such high praise from him that I now call this my secret weapon soup.
What Makes It Special
The Holy Trinity: The classic base of onion, carrot, and celery (mirepoix) builds a foundational flavor that is sweet, savory, and aromatic.
Double Protein Punch: Using both cooked turkey and a rich chicken or turkey broth creates layers of savory, meaty depth in every spoonful.
Herbal Grace Note: A touch of fresh thyme and a single bay leaf add a subtle, earthy fragrance that elevates the soup without overpowering it.
The Perfect Bite: Wide egg noodles cook right in the broth, becoming tender and soaking up all the delicious flavor, ensuring every bite is complete.
Making It Happen
Start by building your flavor foundation. In a large, heavy-bottomed pot or Dutch oven, heat a couple tablespoons of olive oil or butter over medium heat until it shimmers. Add your finely chopped onion, carrot, and celery. Listen to that soft sizzle as they hit the pot. Cook them, stirring occasionally, until they just begin to soften and smell sweet, about five minutes. You’re not looking for color, just tenderness.
Now, pour in your golden broth. Add the shredded or chopped turkey, the fragrant thyme, and that singular bay leaf. Bring the whole pot to a gentle simmer. Let it bubble away happily for about 15 minutes, which is just enough time for the vegetables to become perfectly tender and for the turkey to infuse the broth with its flavor.
Finally, stir in the wide egg noodles. They’ll need about five minutes in the simmering soup to cook through and become delightfully tender. Once they are, remove the pot from the heat. Fish out the bay leaf. Now, taste. This is the most important step. Season generously with salt and freshly ground black pepper until the flavors truly sing. Ladle into bowls and finish with a bright sprinkle of fresh parsley.
You Must Know
Taste at the End: Broth salts vary widely. Always do your final seasoning with salt and pepper after the noodles have cooked and the soup is finished.
Broth is Key: The broth is the soul of the soup. Use the best-quality, low-sodium chicken or turkey broth you can for the greatest flavor control.
Don’t Overcook the Noodles: They will continue to soften in the hot broth. Aim for just tender when you pull the pot off the heat to avoid mushy noodles later.
Serving It Right
This homemade turkey soup is a complete meal in a bowl, but a crusty loaf of rustic bread or a handful of buttery crackers on the side is perfect for dipping. For a drink pairing, a crisp, dry white wine like Sauvignon Blanc or a light-bodied lager complements the savory notes beautifully. For a non-alcoholic option, sparkling water with a twist of lemon is wonderfully refreshing.
Make It Different
Gluten-Free: Swap the egg noodles for your favorite gluten-free pasta or even a cup of white rice (simmer until tender).
Creamy Dreamy: Stir in a half-cup of heavy cream or whole milk at the very end for a luxuriously creamy texture.
Veggie Boost: Add a handful of fresh spinach or kale in the last two minutes of cooking, or throw in a cup of frozen peas with the noodles.
Flavor Twist: Add a teaspoon of poultry seasoning with the thyme, or a splash of fresh lemon juice at the end to brighten all the flavors.
Storing Your Homemade Turkey Soup
Let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. To reheat, gently warm portions in a saucepan over medium-low heat, adding a splash of broth or water if it has thickened. To freeze, omit the noodles (they become very soft when frozen and reheated). Freeze the broth, veggies, and turkey base for up to 3 months. Thaw overnight in the fridge, reheat, and cook fresh noodles directly in the hot soup.
Success Tips
If you have a leftover turkey carcass, simmer it with water, onion, carrot, and celery for a few hours to make your own rich, homemade turkey broth—it will take this soup to another level. For deeper flavor, you can brown the turkey meat lightly in the pot before removing it and proceeding with the vegetables.
Frequently Asked Questions
Can I use uncooked turkey?
Yes, but it’s best suited for the broth-making step. For the soup itself, using pre-cooked, leftover turkey is ideal for convenience and flavor.
My soup got too thick overnight. What happened?
The noodles continue to absorb liquid as they sit. Simply add a little more broth or water when reheating to reach your desired consistency.
Can I make this in a slow cooker?
Absolutely. Sauté the veggies first for best flavor, then add everything except the noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Add the noodles in the last 30 minutes on high.
What’s the best turkey to use?
Both white and dark meat work wonderfully. Using a mix gives you the best texture and flavor.
Can I use different pasta?
Of course. Small pasta shapes like ditalini, orzo, or small shells are great alternatives. Just adjust the cooking time according to the package directions.
Homemade Turkey Soup
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | Category: Soup | Difficulty: Easy | Cuisine: American | Yield: About 3 quarts
Ingredients:
2 tablespoons olive oil or butter
1 large onion, peeled and finely chopped
1 large carrot, peeled and chopped
1 celery rib, chopped
8 cups (2 quarts) chicken broth or turkey broth
3 cups cooked turkey, chopped or shredded
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
8 ounces wide egg noodles
Salt and freshly ground black pepper, to taste
Minced fresh parsley, for garnish
Instructions:
In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Stir in broth, turkey, thyme, and bay leaf. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until just tender, about 5 minutes longer. Remove from heat. Discard bay leaf. Season generously to taste with salt and pepper.
Ladle into bowls and garnish with fresh parsley.
Notes:
Broth: You can use either chicken broth or turkey broth in this recipe.
Leftovers: Cool completely, then store in the fridge and eat within 4 days.
Freezer: For best results, freeze the soup base without noodles for up to 3 months. Thaw, reheat, and cook fresh noodles in the hot soup.
