Name: Homemade Turkey Noodle Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: For the Stock:; 1 turkey or chicken carcass; 1 onion, quartered; 2 medium carrots, coarsely chopped; 2 stalks celery, coarsely chopped; 1 chicken bouillon cube (optional); Salt and pepper, to taste; For the Soup:; 2 cloves garlic, minced; 1 1/2 cups carrots, sliced; 1 1/2 cups celery, sliced; 1 cup onion, diced; 4 bay leaves; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 cups cooked turkey, diced (or chicken); For the Noodles:; 2 cups all-purpose flour; 1/4 teaspoon salt; 3 eggs; 2 tablespoons milk

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Warm, hearty, and made completely from scratch, this Homemade Turkey Noodle Soup is comfort food at its finest. From rich homemade stock to hand-rolled noodles and tender chunks of turkey, every spoonful of this soup brings a nostalgic and satisfying flavor. It’s the perfect way to use up leftover turkey and cozy up during chilly days.

Homemade Turkey Noodle Soup

Why You’ll Love This Recipe

Made entirely from scratch, including the broth and noodles
Rich, savory flavor from slow-simmered turkey bones
Perfect for using leftover holiday turkey
Customizable with your favorite herbs and vegetables
Homemade noodles offer unbeatable texture
Comforting and nourishing
Freezes well for future meals
Great for meal prep
Family-friendly and satisfying
A timeless classic made better at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stock:

Turkey or chicken carcass
Onion, quartered
Carrots, coarsely chopped
Celery, coarsely chopped
Chicken bouillon cube (optional)
Salt and pepper, to taste

For the Soup:

Garlic, minced
Carrots, sliced
Celery, sliced
Onion, diced
Bay leaves
Fresh thyme sprigs
Fresh rosemary sprigs
Diced turkey or chicken meat

For the Noodles:

All-purpose flour
Salt
Eggs
Milk

Directions

Make the Stock:

Place the turkey carcass, quartered onion, coarsely chopped carrots, and celery in a large stockpot.
Cover with water and bring to a boil. Reduce to a steady simmer and cook for 1 to 2 hours, or until the meat is falling off the bones.
Carefully remove the carcass and discard the bones.
Set a fine mesh strainer over a clean large pot and strain the stock into it.
Pick out any meat from the bones and reserve for the soup. Discard the rest.
If desired, stir in a chicken bouillon cube for added flavor. Season with salt and pepper to taste.

Prepare the Noodles:

In a mixing bowl, combine flour and salt.
Make a well in the center and add eggs and milk. Mix to form a dough.
Knead until smooth, then let rest for 15 minutes.
Roll the dough out on a floured surface and cut into thin strips.
Set aside to dry slightly while preparing the soup.

Make the Soup:

Bring the strained stock back to a gentle simmer.
Add minced garlic, sliced carrots, celery, and diced onion.
Tie bay leaves, thyme, and rosemary together with kitchen twine or place in a spice bag. Add to the soup.
Simmer for about 15–20 minutes, or until vegetables are tender.
Add the diced turkey meat and simmer for 5 more minutes.
Drop in the homemade noodles and cook until tender, about 5–7 minutes depending on thickness.
Remove herb bundle, adjust seasoning if needed, and serve hot.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes

Variations

Short on time? Use store-bought broth and pre-cooked turkey.
No fresh herbs? Substitute with 1 teaspoon each of dried thyme and rosemary.
Egg-free noodles: Use store-bought egg-free pasta or rice noodles.
Add-ins: Stir in peas, corn, or spinach near the end of cooking.
Low-carb: Replace noodles with zucchini noodles or shredded cabbage.
Spicy version: Add crushed red pepper flakes or a dash of hot sauce.
Creamy twist: Stir in a splash of cream or milk at the end for a creamier soup.
Lemon zest: Add lemon juice or zest for brightness.
Use chicken: Substitute turkey with shredded chicken if preferred.
Gluten-free: Use gluten-free noodles or a grain like rice or quinoa.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Freeze without noodles if possible, and cook fresh noodles when reheating.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen.

FAQs

Can I use store-bought broth instead of homemade stock?

Yes, use about 8 cups of low-sodium turkey or chicken broth as a shortcut.

What’s the best way to store leftover soup?

Let it cool completely, then store in airtight containers in the fridge or freezer.

Do I have to use homemade noodles?

Not at all. Store-bought egg noodles, rotini, or orzo work well too.

Can I make this soup in a slow cooker?

Yes, you can cook the stock in a slow cooker on low for 8 hours, then strain and proceed with the soup.

How thick should I roll the homemade noodles?

Roll them thin, about 1/8 inch, as they will expand during cooking.

Can I make the noodles ahead of time?

Yes, homemade noodles can be made a day ahead and stored in the fridge or frozen for longer storage.

How do I keep the noodles from getting mushy?

Cook the noodles separately and add them just before serving if planning to store leftovers.

Is this soup healthy?

Yes, it’s loaded with lean protein, vegetables, and herbs. You can reduce sodium by skipping the bouillon cube.

Can I add potatoes to this soup?

Yes, diced potatoes can be added with the vegetables and cooked until tender.

What if my broth lacks flavor?

Simmer longer to concentrate flavor or add a bouillon cube, more herbs, or seasoning to boost it.

Conclusion

Homemade Turkey Noodle Soup is the kind of recipe that brings comfort and warmth with every bowl. With rich, slow-simmered stock, fresh herbs, and tender homemade noodles, it’s a soul-soothing meal that’s worth every minute. Whether you’re using up holiday leftovers or just craving something cozy, this classic soup is a must-make.