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Turkey Noodle Soup

Turkey Noodle Soup #festfoods

Looking for ways to use up your leftover turkey?  My favorite way to savor leftover turkey is in a big ol’ pot of Turkey Noodle Soup {Ok, confession time:  I made extra turkey, just to make this soup}.  It is super hearty and comforting, and easy to throw together on a cold, winter day.

This recipe pairs turkey breast, whole grain egg noodles, crisp veggies and rich turkey broth to make the ultimate bowl of soup.  {Hint: If you don’t have leftover turkey and want to make this soup, simply pick up a Jennie-O® Rotisserie Turkey Breast from our deli!} Turkey Noodle Soup To get the most flavor out of your vegetables, start by sautéing them.  To do this, heat the canola oil in a large stock pot at medium-high heat.  Add the carrots, celery and onion, and sauté until starting to soften, about 10 minutes. Turkey Noodle Soup

Add the turkey and sauté another 2-3 minutes.  Add the broth, egg noodles, oregano, basil and ground black pepper.  Turn the heat up to a boil, then reduce to a simmer and cook 15-20 minutes, until noodles are soft.  Taste and adjust seasoning, if necessary. The soup can stay on low heat until ready to serve, and will gain flavor as it sits.  {The best soup is yesterday’s soup!}  Enjoy with your favorite crackers or a whole grain baguette! Turkey Noodle Soup

Turkey Noodle Soup


1 Tbsp. canola oil

1 lb. carrots, chopped

1 lb. celery hearts, chopped

1 medium yellow onion, chopped

1 ½ lbs. turkey breast, cooked and chopped

2 (32 oz.) containers low sodium turkey or chicken broth

8 oz. 100% whole wheat egg noodles

2 Tbsp. dried oregano

2 tsp. dried basil

½ tsp. ground black pepper  


  1. Heat canola oil in a large stock pot to medium-high heat. When hot, add carrots, celery and onion and cook, stirring, until starting to soften, about 10 minutes.
  2. Add turkey breast and sauté 2-3 minutes.
  3. Add turkey or chicken broth, egg noodles, oregano, basil and ground black pepper. Turn heat up to a boil, then turn down to medium-high and simmer for 15-20 minutes, until noodles are cooked through.  Adjust seasoning, if necessary.
  4. Soup can remain on low heat until ready to serve.

Yield: 8 servings

Per Serving*: Calories 270, Total Fat 4g (Saturated 4g, Trans 0g), Cholesterol 45mg, Sodium 640mg, Total Carbohydrate 32g (Dietary Fiber 6g, Sugars 5g), Protein 27g, Vitamin A 170%, Vitamin C 10%, Calcium 4%, Iron 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Turkey Noodle Soup

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.


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