No-Fuss Turkey Noodle Soup

No-Fuss Turkey Noodle Soup

Tonya 0

"Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer."
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1 h 5 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1003 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
  2. Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.



Very good. Somehow I misjudged the calculations for larger portions, but I rescued it. I added rosemary to the homemde noodles I made and that was excellent.

I did actually boil the carcass, and served it with dumplings, but what I liked about this recipe was the chipotle and the sherry. Thought the addition of those kicked it up a notch and my famil...

Very good flavor and use of leftover smoked turkey. Don't skip the sautéing of the onion and celery. That really mellows the flavor so that the herbs added still shine through. Will definitel...

I wanna try this recipe, never made soup how much water is added ? Would like to make it for about 20 bowls

Fantastic recipe! I did have to substitute a few things, but the results were fantastic. I also doubled the recipe, so now have many smaller containers in the freezer for future lunches/dinners....

Made it according to the directions. AFTER tasting it, I added a touch more salt. I like that the pasta was cooked separately, because I'm on a diet and didn't want the noodles, but I could put ...

Very yummy! Love the mix of herbs and veggies. Makes house smell divine! Will use recipe again!