Turkey Noodle Soup


AKA My kids favorite meal on the planet! I am always blown away with the response I get from my family when I make this soup. It’s so easy, and takes hardly any thought what so ever, and yet everyone thanks me, and tells me I’m the best cook, the best mom, and the most amazing person on the planet. True story!

A big fancy Sunday Turkey Dinner is always one of my favorite meals. As a kid my mom didn’t reserve turkey as only a Thanksgiving meal. No, we had it quite a few Sunday’s throughout the year, and I always loved it. I have carried on my mutha’s tradition and we have a full blown Turkey Dinner often on Sundays. And I’ve learned another trick from my fabulous neighbor, that is priceless. A turkey breast in the crock pot! Dang, talk about easy, and perfect for a white meat eater:) Needless to say we had turkey last Sunday for dinner, and I will confess it’s the leftover meals that I plan out for the week involving turkey that really make mama Clawson happy! The Pilgrim sandwich is made on Sunday night usually, Turkey Cacciatore one night, and Turkey Noodle Soup the next. And if there’s not enough turkey for all of the above leftover meals, well then Turkey Noodle Soup is the ONE!

Soup is easy to make if you have the regular staples in your home. Onions, carrots, celery, and potatoes are some of the veggies I alway have on hand, and they are the perfect start to a good hearty soup. I love that I can make an enormous pot of soup, or just enough for the night. I usually like to make Bread Sticks to go along with any soup or stew, but really all my family wants is a sleeve or two of Soda Crackers to go with their steamy bowls. That’s perfection for them! Enjoy!

Turkey Noodle Soup


  • 1 large onion chopped
  • 3-4 carrots chopped
  • 3 ribs celery chopped
  • 3-4 medium potatoes chopped (I use Red or Russets and I don't peel them.)
  • 8-12 c. chicken broth (I use water and bouillon cubes.)
  • 3-4 c. leftover turkey or chicken
  • 1/2 lb. dry wide egg noodles
  • 3 T. fresh chopped parsley (optional)
  • salt and pepper to taste


In a large stock pot place onion, carrots, celery, potatoes, turkey and chicken broth. Cover the pot and bring to a boil over medium high heat. Once the soup starts to bubble I uncover the soup slightly to prevent boil over. Let the soup boil softly for 12-15 minutes or until the potatoes and carrots are tender. At this point I taste the soup and adjust the seasoning to my liking. I may add a little more bouillon, or salt and pepper, and sometimes I add more broth or water to get the perfect consistency of "stuff" to broth. At this point I add the dry noodles, and return the soup to a boil. Boil softly for another 10-12 minutes until the noodles are tender. Right before serving I throw in a big handful of chopped fresh parsley. If you're feeling extra healthy or adventurous you can add a bunch of Kale chopped or a few big handfuls of spinach right before serving as well. Let the greens simmer for a minute or two until they're wilted. Perfect soup!


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