Kitchen notes · a little help before you start
Turkey Noodle Soup
Turkey noodle soup is a welcome way to enjoy tender pieces of turkey in a savory broth. The herbs give it a gentle warmth, with pasta ready to catch in every spoonful. A generous bowl makes a quiet, satisfying dinner that's easy to settle into.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Noodles
A few quick notes
1. Soften the onion
Cook the carrots, celery and onion until the onion turns translucent, stirring the vegetables occasionally.
2. Wake up the herbs
Cook the garlic and herbs with the vegetables before adding stock to the pot.
3. Stop at al dente
Keep the covered pasta cook to an al dente texture; its shape affects how quickly it gets there.
Get to know the ingredients
Turkey
Use cooked, chopped turkey for the main stovetop method, adding it alongside the uncooked pasta.
Carrots
Peel and dice the carrots before cooking them with the sliced celery and finely diced onion.
Garlic
Finely mince the garlic so it distributes through the vegetables during its brief cooking stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Turkey Noodle Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste the broth
Taste the finished soup and adjust its seasoning before ladling it out for serving.
A little more help as you go
Refrigerate leftovers
Keep the soup in an airtight container in the refrigerator for up to four days.
Bring stock to a low boil
Let the turkey stock reach a low boil before stirring in the pasta and cooked turkey.
A few questions you might have
Can I start without leftover turkey?
You can use a boneless turkey breast or chicken breasts, cooked in the broth then shredded back in.
Can this soup be frozen?
Yes, you can freeze cooled soup in a freezer-safe container for up to three months.
Do I cook the pasta separately?
The main method cooks uncooked pasta directly in the soup with the chopped turkey.
Is fresh parsley required?
Use dried parsley, which cooks with the other seasonings before the stock.
When do the noodles go into the slow cooker method?
In the slow cooker variation, add pasta only after the vegetables have cooked and turn the cooker to high.
Any more cooking tips?
No leftover turkey? Start with a boneless turkey breast or uncooked chicken breasts: Add one boneless turkey breast (or 2 chicken breasts) to the broth and cook. Remove when the soup is cooked, shred, and stir back in. Turkey Noodle Soup in the Instant Pot Add all ingredients to the Instant Pot and stir. Put the lid on, select pressure cook or manual, high, and set the cook time for 3 minutes. It will take about 15 minutes to come under pressure and begin counting down. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve. Slow Cooker Turkey Noodle Soup Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender. Turn the slow cooker to high and stir in the pasta. Cover and let cook on high for 10-20 minutes, just until al dente (this cooking time will depend on the type and shape of pasta used), and serve. Storage Store: Store turkey noodle soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge. Freeze: One of my favorite things about soup is how well it freezes for later use. Once the soup has fully cooled, store it in a freezer-safe container and freeze it for up to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
