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Leftover shredded turkey noodle soup in a large, white pot.
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5 from 4 votes

Homemade Turkey Noodle Soup Recipe

This healthy, leftover turkey soup is so easy to make! It's packed with fresh vegetables, lean protein, spices, gluten free pasta and savory broth. It's something the whole family will love and it comes together quickly, in just one pot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Gluten free soup, Healthy Comfort Food, Homemade Turkey Noodle Soup, Soup, Thanksgiving Leftovers Recipe
Servings: 6
Calories: 269kcal
Author: Stacey Adams

Equipment

  • Large soup pot or Dutch oven

Ingredients

  • 1 & ½ cups (about 4 large) carrots *diced
  • 1 & ½ cups (about 3-4 large stalks) celery *diced
  • 1 medium yellow onion *diced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon minced garlic *see note below
  • 1 tablespoon Italian seasonings
  • 1 teaspoon ground black pepper
  • 1 & ½ teaspoons salt
  • 1 bay leaf *optional
  • 8 cups (about 4, 14.5oz cans) vegetable broth *see note below
  • 1 teaspoon hot sauce *optional *see note below
  • 2 cups gluten free brown rice pasta *see note below
  • 3 cups shredded turkey *see note below

Optional:

  • If you have leftover fresh herbs from the holiday, chop them up and toss them in! Rosemary, thyme or sage would all be yummy.

Recipe notes:

Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's a huge time saver. You can also chop up 1-2 fresh cloves or use ⅛th teaspoon of garlic powder.
Vegetable broth: I've started using broth base/bullion in all of my soup recipes (rather than boxed/canned). When you use bullion, you can mix it with hot water. This allows soup to heat faster and saves you time in the kitchen. Find bullion by the canned broth at the store or get it on Amazon
Hot sauceI add just 1 teaspoon of hot sauce to my soup. I love the flavor and kick it adds. If you don't like spicy food you can add even less or leave it out all together! If you love spicy food, feel free to add more.
Gluten free brown rice pasta: you can really use any type of pasta you prefer! If you don't need this recipe to be gluten free you can even use regular, wheat pasta or egg noodles. I like using brown rice pasta in this recipe because it has a nice texture, very similar to wheat pasta.
Turkey: both white and dark meat will taste incredible in this soup!

Instructions

  • Dice carrots, celery and onion into small pieces.
    1 & ½ cups (about 4 large) carrots, 1 & ½ cups (about 3-4 large stalks) celery, 1 medium yellow onion
  • Measure extra virgin olive oil into a large pot and place it on the stovetop. Turn heat to medium and allow oil to heat for a moment.
    1 tablespoon extra virgin olive oil
  • Add veggies to the pot and sauté 5-10 minutes, until onions are becoming translucent. Stir in minced garlic and sauté 30-60 seconds longer.
    ½ teaspoon minced garlic
  • Add Italian seasonings, ground pepper, salt, bay leaf, vegetable broth and hot sauce.
    1 tablespoon Italian seasonings, 1 teaspoon ground black pepper, 1 & ½ teaspoons salt, 1 bay leaf, 8 cups (about 4, 14.5oz cans) vegetable broth, 1 teaspoon hot sauce
  • Turn heat to high and bring soup to a boil.
  • Add rice pasta and shredded turkey.
    2 cups gluten free brown rice pasta, 3 cups shredded turkey
  • Reduce heat to low and cover. Simmer until pasta is al dente.
  • Ladle into serving bowls and enjoy!

Storage instructions:

  • Allow leftovers to cool completely and transfer them to an airtight container. Refrigerate for up to 4 days. I don't recommend freezing this soup, as noodles will become mushy upon reheating. You can make this soup without noodles and freeze, then add noodles when reheating, if desired.

Nutrition

Serving: 1/6th of recipe (about 18 oz.) | Sugar: 5.8g | Fiber: 2.8g | Calories: 269kcal | Fat: 4.7g | Protein: 23.4g | Carbohydrates: 32g