Homemade Turkey Noodle Soup is one of my all-time favorite meals. Made from scratch with rich homemade stock and tender egg noodles, this soup turns leftover turkey into a memorable, comforting bowl that the whole family will love.
Homemade Turkey Noodle Soup
If you’ve got leftover turkey after a holiday or roast, this recipe is the perfect way to transform it into a nourishing, deeply flavored soup. The secret is slowly simmered turkey stock and quick homemade egg noodles that hold their texture better than store-bought options.
Why You’ll Love This Dish
- Maximum flavor from leftovers — A roasted turkey carcass becomes a savory stock with body and depth.
- Quick homemade noodles — A simple dough, short rest, and a few minutes of cooking produce soft, tender noodles.
- Comfort food that feeds a crowd — Easy to scale up for big pots and perfect for family meals.
- Versatile — Swap herbs, vegetables, or grains to suit what you have on hand.
- Great for meal prep — The broth and soup base reheat well for lunches during the week.
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Recipe Shopping List
You may already have most of these items. Quantities and full instructions are included in the recipe card below.
- Turkey carcass — The base for a rich stock; roasted bones give the best flavor.
- Water — Just enough to cover the carcass when simmering.
- Bay leaves, peppercorns, whole allspice — Simple whole spices give clean, aromatic flavor.
- Poultry seasoning (or thyme and sage) — For classic poultry notes.
- Onion, carrots, celery — The essential mirepoix for stock and soup.
- All-purpose flour, eggs, half-and-half — For the homemade egg noodles.
- Wild rice (or brown rice) — Adds texture and heartiness; cook times vary by grain.
- Cooked turkey meat — Stir in at the end to keep it moist and flavorful.
- Salt and pepper — Season throughout and adjust at the end.
Homemade Turkey Stock
Making turkey stock is simple and rewarding. After removing all usable meat from the carcass, place the bones in a large pot and cover with water. Add onion, carrots, celery, bay leaves, a few peppercorns, whole allspice, and a little poultry seasoning. Simmer gently for 3–4 hours, skimming any foam occasionally. The longer it simmers, the deeper the flavor.
Strain the stock through a fine mesh strainer or cheesecloth and return the clear liquid to the pot. When chilled, a good stock will thicken slightly and have a gelatinous feel—an indicator of a full-bodied broth. Season with salt to taste before using the stock as the base for the soup.
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How To Make This Recipe (Overview)
This summary outlines the main steps. Follow the detailed ingredient list and instructions below when you cook.
- Simmer the stock: Cover the carcass with water, add aromatics and whole spices, and simmer 3–4 hours.
- Strain and return: Strain the broth, return it to the pot, and bring back to a simmer.
- Make the noodle dough: Combine flour, eggs, half-and-half, and salt into a soft dough, rest briefly, then roll and cut into strips.
- Cook the soup base: Add diced carrots, celery, and wild rice to the simmering stock and cook until tender.
- Add noodles and turkey: Drop noodles into a gentle boil and cook 2–4 minutes until tender, then stir in chopped turkey off the heat.
Serve This With
This turkey noodle soup pairs beautifully with crusty bread or soft homemade rolls and a crisp salad. A simple Caesar-style dressing or a warm roll makes it a complete, satisfying meal—perfect for chilly days or casual family lunches.
Recipe Card — Homemade Turkey Noodle Soup
Yield: 12 servings
Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes
Ingredients
Stock
- 1 turkey carcass
- Enough water to cover the carcass
- 3 bay leaves
- 4 whole peppercorns
- 2 whole allspice
- 1 teaspoon poultry seasoning
- 1 onion, roughly chopped
- 2 cups diced carrots
- 4 stalks celery, chopped
Homemade Egg Noodles
- 3 cups all-purpose flour
- 3 large eggs
- 3 tablespoons half-and-half
- 1/2 teaspoon salt
Add-ins
- 3 stalks celery, diced
- 1 cup wild rice, uncooked
- 3 cups sliced carrots
- 3–4 cups chopped cooked turkey meat
Instructions
Make the Stock
- Place the turkey carcass in a large stockpot and cover with water. Add bay leaves, peppercorns, allspice, poultry seasoning, onion, carrots, and celery. Simmer gently, stirring occasionally, for 3–4 hours.
- Strain the broth through a fine mesh strainer or cheesecloth. Discard solids and return the clear broth to the pot. Bring back to a simmer and season to taste.
Prepare the Noodles
- In a large bowl, place the flour and make a well in the center. Add the eggs to the well and beat lightly.
- Add salt and half-and-half to the eggs and mix until combined. Gradually incorporate the flour into the egg mixture until a soft dough forms.
- Shape the dough into a ball, coat lightly with oil, wrap in plastic, and refrigerate for 10–15 minutes. Roll out thinly and cut into strips with a pizza cutter or knife.
Finish the Soup
- Add diced carrots, celery, and uncooked wild rice to the simmering stock. Cook until the vegetables and rice are tender.
- Bring the pot to a low boil. Add the noodles a few at a time, stirring as you add them. Cook 2–4 minutes until noodles are tender and cooked through.
- Remove from heat and stir in the chopped cooked turkey. Adjust seasoning and serve hot with warm bread.
Nutrition (Estimate per serving)
Calories: 402 • Total Fat: 8g • Saturated Fat: 2g • Cholesterol: 187mg • Sodium: 307mg • Carbohydrates: 35g • Fiber: 4g • Sugar: 4g • Protein: 46g
Nutrition data are estimates. For medical or tracking purposes, consult a trusted nutrition source.