Sensational Turkey Noodle Soup


  • 3 1/2 Cups Swanson chicken broth
  • 1 medium carrot, sliced (about 1/2 cup)
  • 1 stalk celery, slices (about 1/2 cup)
  • 1/2 Cup uncooked medium egg noodles
  • 1 Cup cubed cooked turkey
  • Generous dash of ground black pepper


Heat the broth, black pepper, carrot, and celery in a 3-quart saucepan over medium-high heat to a boil. Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Nutritional Facts


Calories Per Serving157

Folate equivalent (total)38µg10%

Riboflavin (B2)0.3mg18.3%

LINDA Sensational Turkey Noodle Soup

Not sure what to do with all that leftover turkey? Five on-hand ingredients and 25 minutes is all you need to make this satisfying soup, that turns leftovers into a completely new dish.

Not sure what to do with all that leftover turkey? Five on-hand ingredients and 25 minutes is all you need to make this satisfying soup, that turns leftovers into a completely new dish.


I didn't have cooked chicken available, so substituted 1 can white chunk chicken. Next time I would add onion and fresh ground pepper, but very yummy and quick.

I loved this soup. I did add a small spin on it for better flavor. I sauteed the celery, carrots and chicken along with salt, pepper and garlic powder in coconut oil and a quarter of a stick of real butter. After it was cooked through I then added it to the broth as the recipe states but I added 1 can of cream of chicken soup to the broth, mixed thoroughly and then added the chicken and vegis. Absolutely delicious!

Great Recipe! however, be sure to follow measurement instructions closely. I like to find new quick and healthy recipes for my family. over time I've learned to get measurements right without pulling out my measuring cup. However, with wide egg noodles if you do not use the exact measurements the noodles can succumb the soup and soak all the broth. leaving more of a casserole rather than a soup. Next time I'll try ramen noodles instead which aren't as heavy.

This recipe has simple ingrediants found in most kitchens.

My husband loved it as I did. He doesn't care for many soups so for him to rave about how good it is, is really saying something positive.

Rediscovered this tasty soup again!

Discovered Swanson's Chicken Noodle Soup recipe on the package years ago and loved it. Today with a nasty cold the first thing I thought of was wanting some of this soup. Luckily I had all the ingredients in the pantry. The recipe calls for 1/2 cup noodles. I'm assuming that means 4ounces by weight. But I find that makes too many noodles to the amount of broth so I add another 2 cups of broth. Can't wait to try this with turnip in it like I saw another reviewer used. Sound delish! Will also make a great post Thanksgiving Day soup using the extra turkey.

Three key tips for really great turkey noodle soup

Turkey stock is a given I think. Noodle soup made with chicken stock is called chicken noodle soup. Add turkey and I call it chicken noodle soup with turkey. Turkey stock is the backbone.

Dried thyme is a big one for me as well. Don’t really understand why I do but I do. I don’t use a lot of dried herbs but it works here.

The cornstarch is the real secret though. Absolute game changer. When I was a kid I had turkey noodle soup at a friend’s house. I only had it once but it stuck with me as the gold standard.

I didn’t cook back then so it didn’t occur to me to ask what the deal was. Fast forward a couple decades. For years I tried to recreate the mouthfeel. Couldn’t figure it out. It took a Chinese friend to put me on the right path. Now I make turkey noodle soup to be proud of.

Try it. It’s worth the leap of faith. You’ll never look back. It just works.


If you love chicken noodle soup, then Turkey Noodle Soup will be right up your alley.

But after a full day (or more!) of cooking in preparation for Thanksgiving, no one really wants to spend hours simmering a homemade soup. That&rsquos when I like to grab a package of Frontier Soups&trade Connecticut Cottage Chicken Noodle Soup Mix.

These mixes from Frontier Soups&trade are all-natural, without any added salt or artificial stuff. Plus, they make a delicious soup in less than 30 minutes!

I also really love that the Chicken Noodle Soup Mix is certified gluten-free &ndash including the noodles! &ndash and all of the products are made in a nut-free facility, making this a safe choice if you are trying to feed any family members with food allergies.

Using leftover turkey and turkey stock in place of the cooked chicken and chicken broth when making the soup makes for an easy way to use leftover turkey and have lunch for any lingering visitors.

Turkey Noodle Soup

Place Dutch oven over medium heat and add oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for five to six minutes or until the vegetables are softened. Be careful not to burn. Pour in the stock and bring to a boil. Reduce heat to low and add the shredded turkey. Simmer for 20 to 30 minutes. Add the noodles and simmer for an additional five to eight minutes or until noodles are tender. Season with salt, pepper and sprinkle with parsley before serving.

Homemade Wild Turkey Stock

  • 1 turkey carcass or legs and thighs
  • 4 carrots, cut in large chunks
  • 4 celery stalks, cut in large chunks
  • 1 large white onion, quartered
  • 1 whole bulb of garlic, halved
  • ¼ bunch fresh thyme, rosemary, sage
  • 1 turnip chopped
  • 2 bay leaves
  • 2 teaspoon whole peppercorns (I use a pepper medley, but black peppercorns work just fine)

Directions for homemade stock

Place the turkey and veggies in a large stockpot over medium heat. Add only enough cold water to cover (about 2½-3 quarts) adding too much will make the broth taste bland and weak. Add bay leaves, thyme, rosemary, sage and peppercorns allow it to come to a boil. Lower the heat to medium-low and simmer for 1½ to 2 hours, uncovered, or until the turkey meat is done and starts to fall away from the bones. While stock cooks, skim any fats that rise to the surface adding more water if necessary to keep the turkey bones covered the whole time while simmering.

Remove the bones and place on cutting board. When turkey is cool enough to handle, carefully remove and discard the bones shred the meat into a bowl for soup. Carefully strain the stock through a fine sieve or cloth into another pot to remove the solids. Use the stock immediately for soup.

If you plan on storing it, cool in a pot in sink full of ice water to cool down the stock before storing. Cover and refrigerate for up to a week or freeze for up to six months.

Turkey Noodle Soup

There are so many interesting ways to use up leftover turkey but sometimes the traditional favourites are best. Homemade turkey soup is probably the most popular. Adding some noodles to slurp up just makes Turkey Noodle Soup that much more fun to eat . And what could be more comforting on a chilly day?

The thing I love about making soup is there are no rules. A soup recipe is really a template, a starting point. After that it’s up to you. If you want lots of different ingredients, chop away. If you prefer a simple soup of broth and noodles, why not? The most important thing is flavour so if you taste as you go you can’t go wrong. Right?

The old fashioned way to make Turkey Noodle Soup is to boil the bones from a leftover turkey, hopefully one that has a fair bit of meat left on it. If you haven’t done this before it’s pretty easy and you’d be surprised how much meat you can find. Lots of hiding places, especially the back of the turkey which is often forgotten about when carving. If you’ve eaten all the turkey you can handle and want to make soup later, no big deal. Just seal the carcass in a few layers of plastic bags and toss it in the freezer.

You can speed up the process if you have a pressure cooker or instant pot. Of which I have neither.

What is an oyster on a turkey?

Did you know….turkeys and chickens have 2 spots on their back with the most tender and flavourful (in my humble opinion) dark meat? They hide in an indent in the bone, in the lower part near the thigh and are called the oyster. I sneak one before anyone else gets it, usually during carving. I probably shouldn’t have given that secret away.

My grandmother’s recipes were written like this: some of this, a bit of that. But I’ll try to be a little more specific.

Basically you put your turkey carcass in a big pot and add cold water. Don’t worry if part of the turkey sticks out above the water, it will break down as it simmers. Use about 10-12 cups of water, give or take depending on the size of the turkey. Bring the water to a boil, then reduce and let it simmer away for at least 3 hours, pressing the carcass down once in a while to ensure it breaks down and stays under the water. Cover the pot but make sure the vent is open or the lid is slightly askew. Meaning not tight. That’s so the steam can escape so the broth will reduce and become more flavourful. Adding a bay leaf to simmering broths adds a depth of flavour. You can also add the outside layers of an onion to the boiling carcass which adds some nice flavour and even some colour to the broth if you use the brown skin.

If you have a double boiler type of large pot you can use that and simply lift out the carcass to cool, leaving behind the strained broth. Otherwise, pour everything into a second large pot fitted with a strainer and let the meat cool.

Then pick out as much meat as you can. If you find an oyster and no one is looking, eat it. It’s too good to be lost in the soup. You want about 3 cups of meat. Or more.

Now taste the broth. It will definitely need salt and pepper. If it needs more flavour, as it usually does, add a package or cube of chicken bouillon. Or two. It’s not cheating, it’s assisting. In hockey you get a point for that.

The perfect base for homemade soup is the “mirepoix” – onion, celery and carrot. Add some to the broth, and let it simmer away. You want about 3 cups in total of vegetables. Add the meat too. It doesn’t really matter if your veggies are cut up into smaller or larger pieces.

What do you use for noodles in soup?

The best noodles for Turkey Noodle Soup are vermicelli. It’s a thinner pasta than spaghetti in long strands that can easily be broken into the size you like. I break mine into about 4 sections which is about the perfect size to slurp up without being too long or short.

Don’t be tempted to use too much or you’ll end up with a big pot of noodles and not much broth. Just a small handful will do. If you’re not sure what 100 grams of pasta looks like, the smaller boxed sizes of long pasta are typically around 400 g ish, so use about 1/4 of a box. So you’re adding basically 1 serving of pasta. The vermicelli actually thickens the broth a bit as it cooks too so your soup will be extra hearty.

Once you’ve added the vermicelli to your soup, let it cook about 10 more minutes then add frozen peas and fresh parsley right at the end. This way the peas don’t turn a yucky grey colour and the parsley adds a fresh element.

Add some fresh cracked black pepper right before serving if you like.

Homemade soups freeze well so save your pasta sauce jars which are a perfect size for 2 servings of soup.

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Turkey Noodle Soup

It's a stretch to say that the sole reason for roasting a turkey is so that you can make soup from the carcass later. But if you've ever been disappointed by how your turkey turned out (maybe the white meat was a bit dry and overcooked), the carcass is your second shot at a great meal.

You can make a terrific broth by simmering a turkey carcass along with some carrots, celery, onion, herbs, and spices—and then using that broth to make turkey noodle soup with the leftover meat.

As a matter of fact, it happens to be the very best thing you can do with a turkey carcass. You'll probably have to cut it up first, which you can do using a good set of kitchen shears. And you can wrap up the parts you don't use and freeze them.

You can also use the broth for making turkey chili or turkey gravy—the possibilities are limitless, and it all starts with the turkey carcass.

Not only do the bones impart loads of deep turkey flavor, but the cartilage in the sternum, rib cage, and elsewhere will slowly melt away into a rich gelatin which will give body to the soup.

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  • 1 tablespoon oil
  • 2 cups chopped carrots
  • 1 cup thinly sliced celery
  • 1 teaspoon McCormick Gourmet Thyme
  • 1 McCormick Gourmet Bay Leaves, Turkish
  • 4 cups Kitchen Basics® Original Turkey Stock
  • 1 cup medium egg noodles
  • 1 pound cooked turkey, cut into 1-inch cubes (about 3 cups)
  • 1 tablespoon McCormick Gourmet Parsley, Flat Leaf

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