Nutrition Facts Per Serving: 280 calories; calories from fat 23%; fat 7.2g; saturated fat 2.6g; mono fat 1.1g; poly fat 1.4g; protein 29.1g; carbohydrates 24.3g; fiber 2.3g; cholesterol 80mg; iron 2.6mg; sodium 544mg; calcium 79mg. Advertisement
Great base recipe. Thanks for sharing, The soy sauce adds a nice background. For my homemade gelled stock, I used turkey fat that had been skimmed rather than cooking spray. Despite the size of my garlic cloves, I used four, and it worked out beautifully.
This is easy and tasty. You have the option to add additional vegetables to make it a bowl meal. While it’s a decent recipe for leftover turkey, I wouldn’t say it’s exceptional. Nothing exceptional.
Tasty! I skipped the salt because I didn’t have low-sodium broth and soy sauce.
Used homemade turkey broth and frozen turkey meat (from the bones used to make broth), replaced cooking spray with 1 tablespoon of olive oil, and made homemade egg noodles according to Annelisa’s recipe—all of which were quick, simple, and incredibly delicious! I believe the homemade noodles and soy sauce were the key ingredients that quickly became popular at our house!
Really easy, but oh, so good. I let the soup simmer for 30 minutes before adding the noodles, and I waited just 12 minutes (per package) before serving. I also added parsley.
This was surprisingly delicious. The soy sauce as a lovely depth. My kids loved it. Went very well with a salad and biscuits. Will be on our rotation.
Great recipe for a quick, simple dinner. I followed the recipe and it turned out great. You need to use low-sodium chicken broth. Because it’s healthy and incredibly simple to make, I would suggest this to inexperienced chefs. This will now be a part of my quarterly recipe rotation.
This recipe is delicious, simple, and a great way to use up leftover turkey from Thanksgiving. The soy sauce definitely gives this soup flavor. I want to note that you need 4 oz. of uncooked egg noodles to equal 2 c. , not 3 oz. as the recipe suggests.
Using the stock from my apple cider brined turkey, I made it. Since I had roughly 16 cups of stock, I proportionately increased the other ingredients. I didn’t think the stock was overly salty—possibly because I didn’t add any salt—but I did struggle to cook the carrots and celery to the right doneness. It would be bland if I didn’t add the black pepper because my husband doesn’t like it. However, I would make it again and maybe sauté the vegetables more.
Quick,easy, and delicious. To make this soup even healthier, we used whole wheat egg noodles as a substitute—we had no idea they made them! Sure warmed us up on a chilly fall day. It was delicious, which is noteworthy because I usually find soups to be quite boring.
This is my go to recipe for Turkey Noodle Soup. Always make double and freeze in portion sizes so you can have it for a simple dinner or a fast lunch.
I bought the ingredients for my teenager to make while I was at work (using rotisserie chicken breast), and it turned out great! She can’t wait to make it back at school. It’s an unusually cold night here in Florida, and this soup was perfect! I’m going to make another pot tomorrow to hold over until it gets warmer!
Love the addition of the soy sauce, adds great flavor.
I made this tonight for supper using some leftover turkey and broth, and it turned out really well. I added fresh mushrooms and cooked it longer. Very good soup.
Simple and delicious. Good ration of vegetables, meat, noodles. Well Flavored. Liked by all ages here.
Ever since I came across this recipe, this soup has become a regular in our home. It is fast and easy to make. Also, it is a great kid-friendly recipe. My 3 year old likes to add cheese on top.
Using leftover turkey and Rich Turkey stock from this website, I’ve made this soup twice. I add sliced mushrooms, parsley and fresh thyme. For a quick weeknight dinner on a chilly winter night, this soup is delicious and incredibly simple.
I saw this recipe in my email today and thought it would be perfect for a cool Keys evening since I had some leftover chicken from yesterday’s roast. Although it was quick, simple, and delicious as is, I will add leaks and use barley instead of noodles (my favorite method of making chicken soup) the next time. You could even sub white or brown rice. Im sure its just as good with turkey. Will make it again soon.
A decent foundation recipe that has a good ratio of noodles to veggies to meat. Added summer squash, dried tomato slivers, a dash of red pepper, and some green peas to homemade turkey stock made from honeysuckle neckbones from W-Mart. Great with a small salad and bread or biscuits. Prepared the night before to allow the flavors to mingle, then served immediately with ladled cooked noodles
Finally, after 25 years of marriage, I’ve discovered the ideal chicken and turkey noodle soup. This was outstanding. I did add 1 1/2 cups of water and double the amount of broth. Tasty,Easy great with crusty bread.
Way too salty!! Dont add any salt. Or get reduced sodium chicken broth. Will make again, but this time I’ll use chicken instead of turkey, and maybe a dash of onion powder. It’s a simple, everyday turkey noodle soup, but it tastes good nonetheless.
i love this recipe. its so easy and good. Ive used chicken and turkey, both work well. It’s among my favorite and simplest soup recipes to make.
Quick and easy soup. Even the children enjoyed it when it was made with soy chicken. We like more soup and therefore I increased the broth. It was perfect for a windy and blustery winter lunch.
This is a good, solid recipe. But not exceptional. I can’t see making this any other way, but I will definitely make it with my leftover turkey. I would use less salt because it was a bit too salty. There are much better noodle soups.
I used the “no yolk” egg noodles that I had on hand, and they worked perfectly in this soup. so for people attempting to lower the amount of cholesterol in their diet, it would be a great substitute. I highly recommend this recipe!!!.
The whole family LOVED it–even the picky children. To make this recipe more like a soup rather than a stew, I increased the amount of chicken broth.
I liked this recipe. I made my own turkey stock. Additionally, I made my own egg noodles, which are quick, simple, and delicious. Egg Noodles Recipe 1 1/4 c. Combine flour, two eggs, one tsp salt, and three to four tablespoons water. Refrigerate 1 hour. Divide into 2 portions. Roll one out into a rectangle with 1/8 in thickness. Cut into 1/8 in strips. Repeat with remaining dough. Cook noodles in broth for 9-10 min.
I just fixed this soup and it was OUTSTANDING. So easy and very tasty. I will definitely fix again. I used leftover turkey, but the next time I’ll try chicken instead. The extra grinds of pepper added to each serving pleased my family. I served with warm rolls and a salad. A perfect meal.
I used leftover turkey and homemade turkey stock, and this soup turned out really well. With homemade stock, it’s a very simple soup that’s low in salt. Very simple recipe that all should enjoy. I increased the stock by two cups, and it turned out perfectly. Advertisement.
Why This Turkey Noodle Soup Recipe Works
- Simple: This egg noodle and vegetable turkey soup is incredibly easy to make. You don’t even have to sauté the onions and garlic. Just throw everything in a pot and simmer.
- Healthful: With only 131 calories and less than 26 grams of carbohydrates, this dish offers good amounts of protein and fiber.
- Nourishing: Potassium and vitamins A, C, and K are just a few of the nutrients this hearty, comforting dish offers.
- Freezer Friendly: Because leftover turkey noodle soup reheats nicely, this recipe is excellent for meal prep and freezing.
- Remaining turkey from Thanksgiving can be used to make homemade stock.
- Herbs: Bay leaf, fresh parsley
- Vegetables: Carrot, onion, celery
- Garlic: Mince two garlic cloves.
- Salt and Black Pepper to season your soup
- Noodles: I used No Yolks egg noodles.
- Turkey: You’ll need two cups of leftover shredded turkey.
Can you freeze turkey noodle soup?
If you have extra turkey noodle soup, it freezes well as well, keeping it fresh for up to three months in small containers. It can be reheated immediately from frozen or allowed to thaw in the refrigerator for an entire night.
