Turkey Noodle Soup Recipe

4.64 from 25 votes

This delicious turkey noodle soup recipe is one of my favorite easy ways to make the most of my Thanksgiving leftovers.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: American

Servings: bowls

Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables for about 8 minutes, or until softened. Add the garlic and cook for an additional 30 seconds, or until the garlic blooms and is fragrant.
1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 3 medium carrots, 1 rib celery, 2 cloves garlic
Add the bay leaves, sage, thyme, salt, and black pepper. Cook for 1 minute, stirring continuously.
1 bay leaf, 3 fresh sage leaves, 2 teaspoons dried thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add the broth, wine, and turkey; set the heat to medium-high; and bring to a boil.
4-5 cups low-sodium chicken broth, ⅓ cup dry white wine, 3 cups leftover cooked turkey
Reduce the heat to low and simmer, partially covered, for 10 minutes.
After 10 minutes, taste and season, if needed, with additional salt and pepper.
Add the noodles, return the mixture to a boil, and cook until the noodles are just tender, about 10-12 minutes.
6 ounces dry egg noodles
Add the peas, if using, and cook for about 2 minutes, or until softened.
1 cup frozen peas
Remove the pot from the heat, and discard the bay leaves and sage leaves.
Add the parsley and stir.
2 tablespoons chopped fresh parsley leaves

Storage: Store turkey noodle soup in an airtight container in the refrigerator for up to 3 days.