Turkey Noodle Soup

by Michelle Fierek

At Thanksgiving dinner, my mother and I used to keep an eye on the back counter where the carved-up turkey carcass sat, wondering who was going to be lucky enough to take it and make their comforting turkey soup later in the week.  Of course, she sacrificed it to me.

If you don’t want to go through the trouble of making homemade stock, this recipe is easy with store-bought turkey or chicken broth. A blend of warm seasonings, slurpy noodles, and bites of tender turkey makes this a satisfying meal and a great way to use up your holiday leftovers!


2 tablespoons butter
One small onion, chopped
Two medium carrots, sliced
Two stalks celery, chopped
6-8 cups turkey or chicken broth*
2 cups cooked turkey, cut into bite size pieces
2 cups uncooked wide egg noodles
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground pepper
Fresh parsley, finely chopped for garnish


1) In a large soup pot, heat butter over medium heat. Add onions, carrots, celery, bay leaf, and seasonings. Stir and sauté until vegetables are soft, about five minutes.

2) Add turkey broth and bring to a gentle boil. Simmer for 10 minutes.

3) Stir in egg noodles and cook until just tender.

4) Add turkey and simmer until heated through. Adjust seasoning and remove bay leaf.

5) Garnish with finely chopped fresh parsley

* The noodles absorb the broth as the soup cooks and sits, so you may adjust broth as needed to your desired taste.