This quick, easy and satisfying turkey noodle soup utilizes leftover turkey and homemade stock, but you can also substitute chicken in the recipe.

Difficulty Rating: Easy

Nutritional Highlights: Carrots are filled with antioxidants vitamins A and C.

Recipe From: Illinois Farm Bureau Partners


  • 1 ½ quarts turkey or chicken stock
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 medium carrots
  • 1 large stalk celery
  • 1 teaspoon fresh thyme
  • 2 ounces thin egg noodles
  • 3 cups diced leftover turkey
  • Kosher salt and ground pepper, to taste

Tips & Notes

• No turkey? You can also use leftover chicken.
• Try your hand at making homemade broth.
• Turn this soup recipe into a gluten-free version by using GF noodles made from another grain, such as quinoa, and GF stock.



  1. In a large pot over medium heat, melt butter and add diced onion, carrots, celery and thyme. Cook, stirring, 8 to 10 minutes or until vegetables are tender.
  2. Add stock and bring to a boil.
  3. Add noodles and turkey. Cook 2 to 3 minutes or until noodles are tender. Season with salt and pepper.
Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday:

  2. Jessy Yancey says:

    Linked up at Sunday Night Soup Night.

  3. Debbie @ Easy Natural Food says:

    What a wonderfully simple soup, but so nourishing and tasty! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  4. Dina says:

    Just made this, great recipe! I accidentally used 1 tsp DRY thyme, but it still turned out great and it was soooo easy. Thanks for sharing!