Turkey Noodle Soup

A nice winter meal that can make use of leftover turkey or chicken. 
Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake Isle Press, NY.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Soups
Keyword: Autumn, Can be made ahead, Freezes Well, Kid Friendly, Winter
Servings: 8 servings
Author: Catherine Christiano


  • 8 cups turkey stock
  • 2 cups leek about one very large leek or 2 smaller ones, trimmed to use white and tender green portion, cut in half lengthwise, rinsed, and sliced thin
  • 1 1/3 cups medium carrots about 2 1/2 medium carrots, peeled and 1/4" diced
  • 1 1/3 cups celery stalks about 2 stalks, leaves chopped and stalks 1/4" diced
  • 2 teaspoons fresh thyme leaves chopped or 3/4 tsp dry
  • 8 fresh sage leaves minced or 1/4 tsp dry
  • 2 tablespoons minced fresh parsley
  • 1 2/3 cups egg noodles dry, extra fine
  • 2 cups cooked turkey meat diced small (white meat works best)
  • salt and pepper to taste


  • Using a 6-quart stock pot, bring turkey stock to a boil.  Add in leek, carrots, celery, thyme, sage, and parsely.  Return to a boil. Reduce heat to low and simmer, partially covered until carrots are almost tender, approximately 15 minutes.
  • Meanwhile, in a separate pot boil water and cook egg noodles separately, until al dente. Drain. 
  • When carrots are done, add in turkey and noodles. Season with salt and pepper. Just before serving, warm soup over low heat.


Don't add noodles to the portion you plan to freeze.
For variation, 1 1/2 - 2 cups of cooked or wild rice can be substituted for the pasta.