Turkey Noodle Soup Recipe
Turkey Noodle Soup Recipe photo by Taste of Home

Turkey Noodle Soup Recipe

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This soup is hearty and flavorful. I use leftover turkey and the carcass to prepare this soup—a little goes a long way.—Margaret Shauers, Great Bend, Kansas
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 6 servings


  • 9 cups homemade turkey or chicken broth
  • 4 medium carrots, shredded
  • 3 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 3 whole cloves
  • 1 bay leaf
  • 2 cups diced cooked turkey
  • 1 cup uncooked macaroni
  • 1/4 cup chopped fresh parsley

Nutritional Facts

1 serving (1 cup) equals 179 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 1462 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.


  1. In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag. Yield: 6 servings (3 quarts).
Originally published as Turkey Noodle Soup in Taste of Home October/November 1996, p19

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Reviewed Dec. 27, 2012

"I have made this simple recipe over and over again since I found it in one of the magazines many years ago. We all love it"

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