Photo of Easy Turkey Noodle Soup by WW

Easy Turkey Noodle Soup

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


1 cup(s), chopped, chopped


cup(s), chopped, thinly sliced

Unsalted chicken stock

8 cup(s)


1 cup(s), thinly sliced

Kosher salt

1 tsp

Black pepper

½ tsp

Fresh thyme

4 sprig(s)

Bay leaf

2 tsp

Whole wheat rotini

8 oz, or whole wheat egg noodles

Cooked turkey breast without skin

8 oz, chopped

Cooked green beans

1 cup(s), cut, 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