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Turkey noodle soup with spoon in white bowl.

Turkey Noodle Soup

Old-fashioned turkey noodle soup, using your Thanksgiving turkey leftovers, carcass and all.
Course Soup
Cuisine American
Keyword leftover turkey soup, turkey noodle soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 344kcal
Author Kelly Wildenhaus | the hungry bluebird


For the stock:

  • turkey carcass
  • 1 onion unpeeled, cut in half
  • 1 carrot unpeeled, cut in half
  • 1 rib of celery cut in half (save the celery leaves for seasoning the soup later)
  • whole peppercorns
  • a few sprigs of parsley
  • 8 - 10 cups of water to cover
  • kosher salt

For the soup:

  • equal parts chopped carrots onion and celery (about 1 - 1-1/2 cups each, large dice)
  • 2 tbsp unsalted butter or turkey fat (from the stock)
  • 2 cloves garlic finely chopped
  • 8 cups turkey stock
  • 1-2 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon chopped celery leaves
  • leftover shredded turkey 1 - 3 cups, whatever you have
  • 12- ounce package frozen homestyle egg noodles, like Reames
  • kosher salt and fresh cracked pepper


  • Make the turkey stock. Put carcass in a large pot, add onion, carrot, celery, peppercorns, parsley and a generous pinch of salt. Cover with at least 8 cups of water, bring to a boil, then turn down, cover partially and simmer for 1-1/2 to 2 hours, skimming any impurities that float to the top. Strain stock in a tea towel-lined strainer and set aside. Pull any meat off all those bones, especially the neck, and add to your shredded leftovers. If needed, when the stock cools a bit, skim off any fat (which you can use to sauté the vegetables if you want, instead of butter).
  • In a large stock pot or soup pot, melt 2 tablespoons unsalted butter (or turkey fat) and add the onion, carrot and celery. Add a sprinkle of salt and cook until the onions are softened, about 10 minutes, stirring frequently. Add the garlic and cook until fragrant, about a minute, be careful not to burn.
  • Add the chopped parsley, celery leaves, sage, thyme (or your seasonings of choice), and salt and pepper. Stir and cook for a minute or two. Add 8 cups, more or less, of the turkey stock and bring to a simmer. With lid partially on, simmer until carrots and celery are tender, stirring occasionally, 15 – 20 minutes.
  • Add the frozen egg noodles and simmer another 20 minutes. Stir in the shredded turkey. Heat through and season with salt and pepper to taste.


Leftovers of this soup taste great! Just keep in mind the noodles will continue to soak up the broth so you may need to add more when you reheat.


Calories: 344kcal | Carbohydrates: 41g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 382mg | Potassium: 498mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1504IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg