Creamy Leftover Turkey Noodle Soup Recipe

This creamy turkey noodle soup is a comforting way to use up Thanksgiving leftovers or any extra cooked turkey you have on hand. It also works well with leftover chicken. Rich, flavorful, and satisfying, this soup is perfect for chilly days and makes a hearty family meal.

The recipe uses sage, a classic match for turkey that echoes the flavors of traditional stuffing. The combination of tender turkey, vegetables, pasta, and a touch of cream creates a balanced, cozy bowl that my family loved.

My boys are hearty eaters, and I know a recipe is a winner when they take a bite and say, “This is awesome!” Hopefully your family will enjoy this soup as much as mine did.

What You’ll Need

• 2 tablespoons oil
• 1 small onion, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 large carrot, chopped (about 1 cup)
• 2 teaspoons dry thyme
• 2 teaspoons dry sage (or oregano)
• 2 cups cooked turkey or chicken, cubed
• 7 cups chicken broth or stock
• 1/4 teaspoon salt, more to taste
• 2 tablespoons all-purpose flour
• 2 cups small pasta such as rotini, macaroni, shells, or bowties
• 1/2 cup cream

How to Make

1. Preheat a Dutch oven or heavy pot over medium heat. Add the oil, chopped onion, celery, minced garlic, thyme, and sage. Stir to combine.
2. Sauté for about 5 minutes, until the vegetables begin to brown and soften.
3. Reduce the heat to medium-low. Add the chopped carrot, cubed turkey, chicken broth, and salt. Stir, cover, and simmer for 30–40 minutes, or until the vegetables are tender.
4. Add the pasta, cover, and cook for about 10 minutes or until the pasta is al dente.
5. Remove 1/2 cup of the hot broth from the pot and place it in a small bowl or measuring cup. Whisk the flour into the broth until smooth to make a slurry.
6. Turn the heat to low. Whisk the cream into the flour-and-broth mixture until uniform, then stir this mixture back into the soup to thicken it slightly.
7. Cover and heat through for 5–10 minutes so the flavors blend. Stir and serve warm.

Tips

• Substitute chicken for turkey when needed — either chopped or shredded works fine.
• Cut vegetables into small pieces for faster cooking and a more even texture; if you prefer sliced carrots, that also works well.
• Choose any small pasta you like: rotini, macaroni, shells, penne, or bowties all perform well in this soup.
• If the soup becomes too thick, add extra broth to reach the desired consistency. If it’s too thin, add a handful more pasta and cook until tender.
• Taste and adjust salt and herbs before serving. Fresh parsley or a squeeze of lemon can brighten the finished soup if desired.

I hope your family enjoys this creamy turkey noodle soup. If you try it, consider sharing feedback or notes about substitutions or timing — it’s a flexible, forgiving recipe that’s great for weeknight dinners or a post-holiday meal.

More Soups to Love

Slow Cooked Chicken & Corn Soup

Zucchini Potato Soup with Bacon

Ham & Bean Crockpot Soup (using leftover ham)

Chicken & Wild Rice Soup with mushrooms

Corn Potato Chowder (easy & cheesy)

📋 Recipe

Creamy Turkey Noodle Soup (using leftover turkey)

A creamy, comforting soup that turns leftover turkey or chicken into a hearty, family-friendly meal.

Course: Main Course, Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Calories: 321 kcal

Author: Sally

Ingredients

• 2 tbsp oil
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 tbsp garlic, minced (about 3 cloves)
• 2 tsp dry thyme
• 2 tsp dry sage or oregano
• 1 large carrot, chopped or sliced
• 2 cups cooked turkey or chicken, cubed
• 7 cups chicken broth or stock
• 1/4 tsp salt, more to taste
• 2 cups small pasta, uncooked
• 2 tbsp all-purpose flour
• 1/2 cup cream

Instructions

1. Heat the pot over medium, add oil, onion, celery, garlic, thyme, and sage; stir and cook until beginning to brown, about 5 minutes.
2. Lower heat to medium-low. Add carrot, turkey, broth, and salt. Cover and simmer 30–40 minutes until vegetables are tender.
3. Add pasta, cover, and cook about 10 minutes until pasta is cooked.
4. Remove 1/2 cup of broth and whisk in the flour until smooth. Stir cream into the slurry, then add back to the pot to thicken the soup.
5. Heat through 5–10 minutes, stir, adjust seasoning, and serve warm.

Nutrition

Calories: 321 kcal | Carbohydrates: 17 g | Protein: 16 g | Fat: 22 g | Saturated Fat: 8 g | Cholesterol: 77 mg | Sodium: 2389 mg | Potassium: 1003 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 4111 IU | Vitamin C: 42 mg | Calcium: 94 mg | Iron: 3 mg

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