Photo of Easy turkey noodle soup by WW

Easy turkey noodle soup

Points® value
Total Time
40 min
15 min
25 min
Some recipes for turkey noodle soup feel almost more complicated than the Thanksgiving turkey itself. This one is streamlined, requiring just a few minutes of sautéing, and then everything boils together in the same pot (no need to cook the noodles separately). Aside from the leftover turkey and green beans, there’s a good chance that you’ll have most of the other ingredients on hand from prepping for your Turkey Day feast—onion, celery, carrots, thyme, and bay leaves. The whole-wheat noodles hold up and reheat well, so leftovers are great.


Canola oil

1½ tsp(s)


1 cup(s)


cup(s), thinly sliced

No-salt-added chicken stock

8 cup(s)


1 cup(s), thinly sliced

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Fresh thyme

4 sprig(s)

Bay leaf

2 tsp(s)

Uncooked whole wheat rotini pasta

8 oz, whole wheat egg noodles

Cooked turkey breast without skin and bone

8 oz, chopped

Cooked green beans

1 cup(s), cut into 1-in pieces


  1. Heat the oil in a Dutch oven over medium heat. Add the onion and celery; sauté 5 minutes. Stir in the chicken stock, carrots, salt, pepper, thyme, and bay leaves; bring to a boil over high heat. Stir in the noodles; reduce the heat to medium, and boil until the noodles are just tender, about 10 minutes. Stir in the turkey and green beans; cook until thoroughly heated, 2 to 3 minutes.
  2. Serving size: about 2 cups