Breathe new life into your Thanksgiving leftovers with my easy Creamy Turkey Noodle Soup recipe. Tender chunks of turkey meat, springy egg noodles, and a bevy of veggies collide in a rich and dreamy parmesan cream broth. YUM!
The holidays are fast approaching, and I couldn’t be happier. After all, big family gatherings for Thanksgiving and Christmas are akin to the Olympics for home cooks, and I’m always vying for gold. That means my table is gonna be STOCKED.
Sure, there will be turkey. But there will also be my famous make-ahead corn casserole, creamy boursin mashed potatoes with gravy, fluffy stuffing, bacon green bean casserole, and acorn squash salad with maple dressing. And that’s not even counting apps like a charcuterie board or desserts like my favorite pumpkin crisp. So, there’s bound to be some leftovers.
Not that I’m mad about it—after a 3-day marathon of cooking and baking, I’m always happy to have plenty to show for it when I’m done. But there also comes a point when I’m tired of the classic spread and want something new and different. Enter this leftover turkey noodle soup—the perfectly cozy, supremely simple antidote to post-Turkey Day dinner boredom.
Jump to:
- What is creamy turkey soup?
- What does it taste like?
- Why You’ll Love This Homemade Turkey Noodle Soup Recipe
- Ingredients Needed
- Substitutions
- How To Make Creamy Turkey Noodle Soup
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage & Reheating
- FAQs
- Creamy Turkey & Noodle Soup Nutrition
- Pricing Info
- Other Easy One Pot Recipes
- Recipe
What is creamy turkey soup?
Why, it’s the speedy one-pot dinner hack you’ve been missing! This quick recipe for turkey noodle soup takes the leftover turkey meat and extra aromatics you likely have kicking around after the big day and turns them into a magnificent melting pot of comforting goodness.
It starts with sautéed mirepoix, or the French “trinity” of carrots, celery, and onions, which lays a flavorful, colorful base. A hefty dollop of minced garlic and a blend of fresh and dried herbs add depth and complexity, while low-sodium broth ties everything together as easily as opening a can.
Tender, chewy egg noodles add a lovely bounciness—the perfect foil for the juicy bits of bird. But the dynamic duo of heavy cream and salty parmesan are what take it over the top, adding a sensuous richness that’s absolutely crave-worthy. In short, it’s the best way to turn all the leftover bits and bobs from turkey dinner into a brand new meal the whole family will love!
What does it taste like?
Each spoonful of this hearty soup envelops your tongue in a velvety embrace of rich, creamy broth. The tender chunks of juicy turkey pulled from yesterday’s feast are deliciously hearty, but they’re just supporting actors in a dazzling display of talent. The finely diced carrots, celery, and onions add a gentle sweetness and satisfying texture, while garlic adds subtle complexity.
As you stir through the silky thyme and rosemary-infused broth, you’ll notice a whisper of their herbaceous earthiness while the dried Italian seasoning adds a hint of Mediterranean brightness. The al dente egg noodles offer a delightful chew, their curves capturing pockets of broth and cream. The parmesan is the final flourish, its salty tang making each spoonful a treat.
In short, this creamy turkey noodle soup tastes like Thanksgiving dinner meets the Italian countryside, all wrapped up in a bowl. It’s comforting and familiar while also tasting fresh and new—just what the doctor ordered when your enthusiasm for turkey leftovers inevitably dips.
Why You’ll Love This Homemade Turkey Noodle Soup Recipe
- Fuss-Free – All you need is one pot, 10 minutes of active prep time, and another 20 minutes of simmering time to get this dinner on the table. So simple!
- Waste-Free – No matter how carefully I plan, I always end up with a handful of extra veggies in the crisper drawer after a big holiday in addition to actual leftovers. This smart soup recipe puts them all to use, helping me clear the fridge in one fell swoop!
- Fresh & Family-Friendly – While my hubby and kids would gleefully eat leftover turkey sandwiches for weeks on end, after spending a week smelling and tasting all the components, I’m over it after just one. This creamy turkey and noodles soup is the perfect compromise—it’s just different enough to give my palate a break, but still has the cozy flavors my family craves.
Ingredients Needed
As promised, you only need a handful of basics to make this recipe for turkey noodle soup. Here’s what to grab:
- Avocado Oil – My favorite heart-healthy oil for sautéing without adding any flavor to the pot.
- Yellow Onion – While there are many onion varieties, yellow onion has a mild, sweet flavor with a texture that gets delightfully tender when cooked.
- Carrots – For a yummy pop of sweetness and vibrant color.
- Celery Stalks – Celery might not taste like much raw, but when cooked, it adds a savory depth that is foundational for many soups and stews.
- Garlic – Fresh is best, but I won’t tell if you take a shortcut and use jarred minced garlic to save a bit of time.
- Low-Sodium Chicken Broth – Feel free to use either store-bought or homemade. If you want to go full-scratch, make a delicious DIY broth with the turkey carcass and other cooking scraps!
- Italian Seasoning – This one spice jar holds an abundance of yum thanks to a potent blend of oregano, basil, marjoram, and more.
- Fresh Thyme & Fresh Rosemary – Using fresh herbs in addition to dried brings a layer of brightness.
- Dry Egg Noodles – These short and squiggly noodles are my favorite for soup—they add the perfect amount of heft and chew.
- Leftover Turkey Meat – Feel free to use a mix of light and dark meat.
- Heavy Cream – Also known as “double cream,” this is as rich as dairy gets.
- Freshly Shredded Parmesan Cheese – “Freshly shredded” is the operational phrase here. While it does require a bit more elbow grease to shred your own cheese, you’ll be rewarded with a silkier, more flavorful broth if you do.
- Salt & Black Pepper – Stick to fine sea salt or kosher salt and use freshly cracked pepper for the best results.
Substitutions
Fresh out of something important? Not to worry. Here are some easy trades to try:
- Avocado Oil – You’re welcome to use olive oil or swap in the cooking oil of your choice (e.g. canola).
- Yellow Onion – Red or white onion will work in a pinch. Shallots are great, too!
- Carrots – Any color of carrots will work, so don’t be shy if you have the rainbow variety. You can also swap in parsnips instead.
- Celery Stalks – Fresh fennel bulb has a similar texture with a slight anise-flavored undertone. You could also use another mild veggie like cubed zucchini if you like.
- Garlic Cloves – In a pinch, try using 2 teaspoons of ground garlic powder instead.
- Low-Sodium Chicken Broth – Any low-sodium broth (e.g. veggie or turkey) can be used in place of chicken broth. You can also use chicken bone broth for a protein boost. Alternatively, use water—flavor it with some Better Than Bouillon paste if you have it!
- Italian Seasoning – Feel free to mix and match any of the dried herbs you’d find in Italian seasoning, or swap in the seasoning blend of your choice.
- Fresh Thyme & Fresh Rosemary – Don’t have fresh? Swap in ⅓ as much dried thyme & rosemary leaves.
- Dry Egg Noodles – Any short pasta shape will work, just remember to adjust the cook time to suit the variety you choose.
- Leftover Turkey Meat – Leftover chicken or a pulled rotisserie chicken works just as well!
- Heavy Cream – Lighten things up by swapping in regular whipping cream, or lighten it even more by using half & half. Evaporated milk will work in a pinch, too!
- Freshly Shredded Parmesan Cheese – Any freshly grated hard-aged salty cheese will do the trick (e.g. Asiago or Grana Padano).
How To Make Creamy Turkey Noodle Soup
You’ll love how quickly this easy soup recipe comes together. Here’s how it’s done:
Step 1: Sauté. Add the oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and saute another 30 seconds.
Step 2: Simmer. Add the chicken broth, Italian seasoning, fresh thyme, fresh rosemary, salt, and pepper and bring to a boil. Once boiling, reduce to a simmer.
Step 3: Cook Noodles. Add the egg noodles. Stir and simmer for 5 minutes. Remove from heat.
Step 4: Meat & Cream. Stir in the turkey meat, heavy cream, and freshly shredded parmesan. Stir continuously until everything is combined and heated through, and the parmesan is melted.
Step 5: Serve garnished with fresh thyme/and or shaved parmesan if desired. Enjoy!
Optional Variations & Dietary Adjustments
- Gluten-Free – You are welcome to use the short gluten-free pasta shape of your choice. Alternatively, make creamy turkey rice soup by using white or wild rice in place of the pasta! Note that long-grain white rice will cook more quickly, while nutty wild rice requires about 45 minutes of simmering time.
- Dairy-Free – Swap in vegan whipping cream and vegan parmesan for all the creamy turkey soup flavor without any of the lactose-induced side effects.
- Not Creamy – You can also skip the cream and cheese altogether! If you go this route, try adding a squeeze of fresh lemon juice for a nice pop of acidity.
- Creamy Chicken Noodle Soup – Trade your poultry—chicken is equally yummy here!
- Creamy Turkey Orzo Soup – While similar to the recipe here, I love the short rice-like grains of orzo and the bright pop of spinach in this fun variation.
Serving Suggestions
As far as I’m concerned, all you need to serve a bowl of this creamy turkey noodle soup is a spoon! A slice of crusty bread for sopping up the drippings wouldn’t hurt either. But, if you want to get a little more creative, try:
- Adding a dollop of basil almond pesto for a bright punch of basil freshness.
- Serving a classic diner combo by pairing this soup with a grilled turkey pesto sandwich for dipping. Or, go for a small side salad to up the veggie quotient!
- Add extra bulk by halving any leftover Dutch oven roasted potatoes and tossing them in during the last few minutes of cooking to warm through.
- Toss on a handful of oyster crackers for salty, carby crunchiness.
Recipe Success Tips
- Take a shortcut by using frozen chopped mirepoix. I like to make my own when I’m prepping for the holiday by cutting everything I have even if it’s extra!
- Salt at every step. I like to measure out my salt in advance and add a pinch during each step of the process. The salt helps the veggies sweat during sautéing, plus adding it incrementally throughout the cooking process makes sure every element is well seasoned.
- Pull thoughtfully when removing the meat from your turkey. Try to remove any pieces that are gristly, fatty, or otherwise unappetizing so you don’t unexpectedly bite into something icky.
- Pre-portion leftovers in single-serve microwave-safe containers so your guests can easily feed themselves.
- Don’t boil the mixture after adding the cream. Doing so will cause it to separate and take on a strange texture.
Storage & Reheating
- Fridge: Place creamy turkey noodle soup leftovers in an airtight container (or pre-portioned containers) for up to 5 days.
- Freezer: Freezing this soup is not recommended because of the dairy. Cream tends to get grainy in extreme cold! That said, you can freeze leftovers for up to 3 months.
- Reheating: If needed, allow the soup to defrost overnight in the fridge. Warm in a saucepan on the stovetop over medium-low heat, stirring frequently until warmed through. Alternatively, zap in the microwave in 45 second bursts, stirring between each until heated through.
- TIP: If your soup is grainy after freezing, whisk vigorously and add an extra tablespoon of cream to help pull it back together.
FAQs
I personally like this soup to be a little brothy, so the only thickening agent here is the noodles which soak up the liquid and also make it a bit starchier. If you want to make your soup thicker, you have a few options:
A.) Make a slurry using a tablespoon or two of cornstarch and a few tablespoons of the soup broth. Whisk it together until no lumps remain, then stir it into the soup in a steady stream. Heat for a few minutes at a simmer until thickened.
B.) Add some plain instant potato flakes for instant thickening power. You can also add a few dollops of leftover mashed potatoes if you like.
C.) Use less broth. If you start with less liquid, the soup will automatically be thicker!
D.) Use leftover pasta water or bean liquid to replace some of the broth. The added starch will give your soup extra body.
E.) Continue to simmer the soup until you achieve your desired thickness. Note that you should wait to add your noodles, or cook them separately and add them later so they don’t get mushy as the soup cooks down.
Generally speaking, dairy isn’t great when you have a cold as it can help contribute to congestion and mucus production. Hop on up to the variations section above for a tasty non-creamy turkey noodle soup variation that’d be perfect for flu season!
I don’t recommend it. Cream of chicken soup typically has a bunch of artificial junk in it, plus it’s usually quite salty. If you do go this route, note that you will want to add water to thin it out and make sure to taste it before adding any extra salt.
Creamy Turkey & Noodle Soup Nutrition
This creamy turkey noodle soup is a balanced, nutrient-rich option that’ll keep you feeling full and satisfied. At 325 calories per serving, it provides a solid amount of energy without being too heavy. With 26 grams of protein, it’s excellent for muscle maintenance and repair, especially if you’re looking for a way to refuel after a busy day.
The fat content sits at 14 grams per serving, most of which comes from the cream. While it’s a little indulgent, the fats here also help you absorb the vitamins in the vegetables and add to that satisfying, creamy consistency. 530 mg of sodium is on the moderate side, but you can lower it slightly by adjusting the seasonings.
The 22 grams of carbs come mostly from the egg noodles, though you’ll also get 2 grams of fiber from the veggies, so it won’t spike your blood sugar too quickly. Overall, it’s a filling, nutritious choice for a meal, especially when you’re looking for something comforting and cozy!
Total nutritional content per serving is:
- Calories: 325 calories
- Total Fat: 14 grams
- Protein: 26 grams
- Sodium: 530 mg
- Carbohydrates: 22 grams
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 tbsp avocado oil: $0.37
- 1 medium yellow onion: $0.68
- 3 carrots: $0.18
- 3 celery stalks: $0.32
- 8 garlic cloves: $0.15
- 8 cups low-sodium chicken broth: $5.56
- 1 tbsp Italian seasoning: $0.05
- 2 tsp fresh thyme leaves: $0.20
- 1 tsp fresh chopped rosemary: $0.13
- 1 tsp salt: $0.01
- ¼ tsp black pepper: $0.01
- 6 oz dry egg noodles: $0.99
- 3 cups chopped leftover turkey meat: $2.50
- ½ cup heavy cream: $0.71
- ½ cup freshly shredded parmesan cheese: $1.12
The total comes out to be around $12.98 or roughly $1.63 per serving!
Other Easy One Pot Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Creamy Turkey Noodle Soup
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 medium yellow onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 8 garlic cloves minced
- 8 cups low-sodium chicken broth
- 1 tbsp Italian seasoning
- 2 tsp fresh thyme leaves
- 1 tsp fresh chopped rosemary
- 1 tsp salt
- ¼ tsp black pepper
- 6 oz dry egg noodles
- 3 cups chopped leftover turkey meat
- ½ cup heavy cream
- ½ cup freshly shredded parmesan cheese
- fresh thyme leaves and/or shaved parmesan optional for garnish
Instructions
- Add the oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and saute another 30 seconds.
- Add the chicken broth, Italian seasoning, fresh thyme, fresh rosemary, salt, and pepper and bring to a boil. Once boiling, reduce to a simmer and add the egg noodles. Stir and simmer for 5 minutes. Remove from heat.
- Stir in the turkey meat, heavy cream, and freshly shredded parmesan. Stir continuously until everything is combined and heated through, and the parmesan is melted.
- Serve garnished with fresh thyme/and or shaved parmesan if desired.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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