This recipe for a delicious and straightforward turkey noodle soup is seriously fantastic. Mr. Magpie texted me saying” this is the best soup you've ever made!” as I was dropping some of this off at my sister's house when she was feeling under the weather.
Turkey Noodle Soup
This recipe is as simple as can be, so it is important that you only get the very best quality ingredients that you can get. This was so fantastic because I made it with my homemade turkey stock.
This is a great recipe to use up leftover turkey meat from Easter, Christmas or Thanksgiving, as well as any homemade stock you might have made and have in the freezer.
Type of Noodles to Use
The use of bowtie pasta in here really ties everything together, despite them not being strictly speaking noodles. The chewy, slightly starchy texture goes perfectly with the fatty richness of the soup base, resulting in a dish that is very filling and homey.
Egg noodles are the classic noodle, of course, but I like to make the soup into a full meal, so I add in heavier pasta like the bowtie, you can use elbow macaroni, break up some spaghetti, use whatever you have on hand!
Turkey Noodle Soup Ingredients
Make sure you look at that recipe card at the very bottom for the exact ingredients you need.
- White onion
- Poultry seasoning
- Turkey meat
- Turkey stock
- Bowtie pasta or egg noodles, the kids love bowtie the best
How to Make Turkey Noodle Soup
- Heat the onions and butter together in a large stockpot or Dutch oven using medium-high heat
- Fry the onions until soft, and then add in the celery and carrots
- Frying for another 5 minutes, add in the seasoning and cooking 1 minute more
- Pour in the stock, and then bring to a low simmer, cooking everything until the vegetables are tender
- Add in the turkey and pasta, cooking for 10 minutes
- Remove the heat, serve hot and store any leftovers for 3 days in the fridge, or 3 months in the freezer
How to Find High Quality Turkey Stock
While some great homemade turkey stock would be perfect for this recipe, not everyone is lucky enough to have some leftover turkey carcass. That, or they just don't want to make a giant pot of stock themselves.
The key to this recipe is good quality stock, so if you are going to buy some, only get the very best. Try and avoid those little plastic packets or sachets of stock powder, as those are usually not the best quality.
The good stuff tends to come in a giant pouch containing all of the stock or in a fancy-looking carton, sometimes sold in the fridge section of the supermarket.
How to Make Your Own Poultry Seasoning
Poultry seasoning is a pretty common ingredient available at most supermarkets, but maybe you want to try and make your own instead?
To make your own poultry seasoning, combine any combination of dry herbs like sage, rosemary, black pepper, marjoram, and thyme.
The quintessential Thanksgiving seasonings are thyme and sage, but any mix of dried green herbs is going to work perfectly. Just mix it together and give it a smell and see if you like it.
As long as you like it, it will work perfectly!
Need some delicious ground turkey recipes? Try these out:
Don’t forget to PIN THIS RECIPE to your SOUP RECIPES board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Turkey Noodle Soup
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Karlynn Johnston
- 1 tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots diced
- 3-4 stalks celery diced
- 2 teaspoons poultry seasoning
- 2 cups diced turkey meat
- 8-10 cups turkey stock
- 1 cup dry bowtie pasta
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add in the celery and carrots.
- Fry for another 4-5 minutes, then add in the poultry seasoning.
- Fry for 1 minute, then pour in the broth.
- Bring to a low simmer and cook until the vegetables are tender.
- Add in the turkey and the pasta and cook until the pasta is tender, around 10-11 minutes, stirring occasionally.
- Remove from the stove top and serve hot. Store in a closed container in the fridge for 3-4 days or freeze for up to 3 months.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.