Hearty Leftover Turkey Noodle Soup

This turkey noodle soup is a comforting, one-pot meal ideal for turning leftover turkey into a satisfying dinner. It blends familiar, comforting flavors—onion, garlic, carrots, celery, and herbs—with tender pasta and shredded turkey in a clear, flavorful broth. The recipe is simple and adaptable: use standard wheat pasta or a gluten-free brown rice pasta, swap chicken stock for turkey or vegetable stock, and adjust seasonings to taste. It’s a great weeknight dinner or a post-holiday meal that stretches leftovers into multiple servings without fuss.

A ladle filled with rotini pasta, diced carrots, celery, and pieces of turkey is held above a pot containing more of the same soup. The pot has a blue handle, and fresh celery is visible on the side.

Leftover turkey is ideal for this soup, but you can also use freshly cooked turkey or pre-cooked turkey purchased from the store. The goal is a flavorful broth, vibrant vegetables, and pasta cooked to al dente—slightly tender but still holding shape. The finished bowl is warm, nourishing, and perfect for cooler evenings or when you want something simple yet satisfying.

I often make a large roast or smoked bird so I’ll have enough meat for this soup and other meals. Because the soup is built in a single pot, cleanup is quick. You can serve it as a main course with crusty bread or a side salad, or make a double batch and refrigerate leftovers for lunches or another dinner.

Grab these ingredients

(Note: quantities and a full ingredient list appear below in the recipe card.)

A collection of ingredients for a recipe: cooked turkey breast, gluten-free fusilli, celery stalks, an onion, carrots, chicken broth, dried thyme, oil, garlic cloves, salt, and pepper on a light surface.

Turkey – cooked leftover turkey breast or thigh meat, shredded or diced.
Vegetables – onion, carrots, and celery form the aromatic base; feel free to add leeks or parsnip if you like.
Noodles – use a sturdy pasta shape such as rotini, fusilli, or rigatoni. Brown rice or other gluten-free pastas work well if you need gluten-free.
Broth – chicken stock gives great flavor, but turkey stock or vegetable broth are fine substitutes; taste and season as you go.
Garlic – pressed or finely minced for even distribution in the soup.
Oil – a neutral oil such as canola, vegetable, or light olive oil for sautéing.
Herbs & seasonings – dried thyme, a bay leaf, kosher salt, and freshly ground black pepper. Adjust quantities to your preference; add a splash of lemon or a handful of chopped parsley at the end for brightness if desired.

How to make leftover turkey noodle soup

(The full, step-by-step recipe is posted below in the recipe card.)

Chopped celery pieces and a whole celery stalk on a white cutting board with a black knife. — Prepare the vegetables: dice the onion and chop the carrots and celery into bite-sized pieces.

A person pours a small amount of oil from a white container into a large blue pot with a white interior. The pot sits on a stovetop. — Warm oil in a large pot over medium heat to begin sautéing the aromatics.

Chopped onions being sautéed in a blue pot with a wooden spoon. — Start by softening the diced onion with a pinch of salt, then add garlic and cook briefly until fragrant.

A blue pot on a stove contains chopped onions, carrots, and celery being sautéed with a wooden spoon. The vegetables are in the early stages of cooking. — Add the carrots, celery, and dried thyme, stirring to coat and soften the vegetables for a few minutes.

Chopped carrots, celery, and onions are being cooked in a pot. A wooden spoon is stirring the mixture, and broth is being poured from a measuring cup into the pot. — Pour in the stock, add a bay leaf and the main portion of salt, then bring the pot to a boil and reduce to a gentle simmer.

A blue pot on a stove contains a simmering soup with rotini pasta, diced vegetables, and broth. A wooden spoon is visible in the mixture. Steam rises from the pot, indicating heat. — Add the pasta and cook until al dente—usually about 8–12 minutes depending on the shape and brand.

A blue pot containing a soup mixture with spiral pasta, chopped carrots, celery, and cubes of turkey is being stirred with a wooden spoon. Steam rises from the pot, indicating the soup is hot. — Stir in the cooked turkey near the end so it warms through without drying out. Taste and adjust salt and pepper to your preference.

A bowl of pasta soup with fusilli, diced carrots, celery, and turkey pieces, garnished with black pepper. An onion and a celery stalk are nearby, along with a black pepper grinder. A spoon is placed on a beige napkin beside the bowl. — Serve hot with a few twists of freshly ground black pepper. The soup keeps well in the refrigerator for several days and can be reheated gently on the stove.

Save this recipe photo for later!

A bowl of turkey noodle soup filled with spiral pasta, chunks of turkey, sliced carrots, and celery. The soup is topped with black pepper. A wooden spoon rests in the bowl. Text on top reads "Hearty Homemade Turkey Noodle Soup.

If you try this turkey noodle soup, consider leaving feedback and a rating so others can see how it turned out for you.

Recipe: Hearty Homemade Turkey Noodle Soup (with Leftover Turkey)

Ingredients

1 tbsp oil
1/2 onion, about 1 cup diced
2–3 cloves garlic, pressed or minced
2 large carrots, about 1 cup chopped
3 celery stalks, about 1/2 cup chopped
1 tsp dried thyme
6 cups chicken or turkey stock
1/8 tsp + 1 tsp kosher salt, plus more to taste
1 dried bay leaf
8 oz rotini or fusilli pasta (about 2 cups); use gluten-free brown rice pasta if desired
10 oz cooked turkey breast, about 2 cups shredded or diced
Freshly ground black pepper, to finish

Instructions

Dice the onion and chop the carrots and celery into bite-sized pieces. Keep the onion separate from the other vegetables.
Heat a large pot over medium heat and add the oil. After 1–2 minutes, add the diced onion and 1/8 tsp kosher salt. Cook, stirring occasionally, for about 4 minutes until the onion begins to soften.
Add the pressed or minced garlic and cook for 1 minute until fragrant. Stir in the carrots, celery, and dried thyme and cook for another 1–2 minutes to begin softening the vegetables.
Pour in the stock, add 1 tsp kosher salt and the bay leaf, and raise the heat to bring the soup to a boil. Once boiling, reduce to a gentle simmer.
Add the pasta and cook for about 8–12 minutes, stirring occasionally, until it reaches al dente texture. If the pot stops simmering, raise the heat slightly and then lower it again.
Stir in the cooked turkey and let the soup simmer for an additional 2 minutes to warm the turkey through and allow flavors to meld. Taste and adjust salt and pepper as needed.
Ladle into bowls and finish with a few twists of freshly ground black pepper. Serve hot. Leftovers keep well refrigerated for several days; reheat gently on the stove to preserve texture.