Turkey Noodle Soup Recipe With A Citrus Twist

Every family has that one dish that signals the official end of a big holiday. In my house, growing up, it was my grandmother’s turkey noodle soup. The day or two after Thanksgiving, the familiar, comforting aroma of simmering broth and vegetables would fill the kitchen. It was delicious, a tradition I cherished, but I always felt it could be… brighter.

Her recipe was classic, rich, and savory. It was everything you wanted on a chilly November afternoon. But as I started cooking in my own kitchen, I found myself wanting to put my own spin on things. I wanted to lift those deep, savory flavors with something fresh and unexpected.

One year, while staring at the pot of simmering soup, I noticed a bunch of fresh dill left over from another recipe and a bowl of lemons on the counter. On a whim, I chopped up the dill, squeezed in the juice of a whole lemon right at the end, and gave it a stir. The change was instant. The soup went from simply comforting to downright vibrant. That little twist of lemon and dill is my secret, and it makes this the best turkey noodle soup I’ve ever had.

It’s a small change, but it makes all the difference, turning a familiar classic into something truly special.

Skip to My Special Recipe!

Why This Turkey Noodle Soup Recipe Works

Turkey noodle soup is a cornerstone of comfort food, especially in the days following a big holiday feast. It’s the perfect way to transform leftover turkey into a whole new meal that feels both nourishing and nostalgic. People love it because it’s simple, hearty, and reminds them of home. It’s a recipe that has been passed down through generations, a reliable friend on a cold day or when you’re feeling under the weather.

The traditional version is built on a foundation of classic flavors. You have the mirepoix, which is just a fancy name for the onion, carrot, and celery combination that starts so many wonderful soups and stews. This trio creates a sweet, aromatic base. Then you have the rich turkey broth, savory turkey meat, and tender egg noodles. It’s a perfect combination that just works.

But my version takes that perfect foundation and adds a little sparkle. The secret lies in adding fresh lemon juice and dill at the very end of the cooking process. This is the key. The bright, acidic lemon juice cuts through the richness of the broth, preventing the soup from feeling too heavy. It wakes up all the other flavors in the pot. The fresh dill adds a layer of herbaceous, slightly anise-like freshness that beautifully complements the turkey and vegetables.

By adding these ingredients off the heat, you preserve their delicate, vibrant flavors. The result is a turkey noodle soup that tastes familiar and comforting but also surprisingly fresh and modern. It’s a simple twist that elevates the entire dish, making it truly memorable and completely irresistible.

Ingredients for Turkey Noodle Soup

The beauty of this soup is its reliance on simple, wholesome ingredients. While the list might look standard at first glance, the quality of a few key items and the addition of our special twist ingredients are what make it shine. Here is exactly what you’ll need to create this comforting bowl of goodness.

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups turkey or chicken broth
• 1 bay leaf
• 3 cups cooked turkey, shredded or cubed
• 6 oz wide egg noodles
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Now, let’s talk about what makes this recipe special. The stars of the show are, without a doubt, the fresh dill and fresh lemon juice. Please, do not be tempted to use dried dill or bottled lemon juice here. The entire point of this twist is the bright, vibrant flavor that only comes from fresh ingredients. The difference is night and day.

For the broth, if you have homemade turkey stock from your Thanksgiving carcass, that is absolutely the gold standard. Its flavor is unmatched. However, a high quality, low sodium store bought chicken or turkey broth is a perfectly wonderful substitute and what I use most of the time for convenience. Using a low sodium version allows you to control the final seasoning of the soup yourself.

When it comes to the turkey, this recipe is designed for leftovers. Whether you have shredded dark meat, cubed white meat, or a mix of both, it will be delicious. And for the noodles, I stand by wide egg noodles. They have a lovely, slightly chewy texture that holds up well in the broth and feels so classic and comforting.

Step-by-Step Instructions For Making Turkey Noodle Soup

This soup comes together in one pot, making it as easy to clean up as it is to enjoy. We’re going to build layers of flavor right from the start, so follow along and don’t rush the process. A little patience in the beginning pays off with a deeply flavorful soup at the end.

Step 1: Sauté the Vegetables

First, heat your olive oil in a large Dutch oven or a heavy bottomed stockpot over medium heat. A Dutch oven is my personal favorite because it holds heat so evenly. Once the oil is shimmering, add your chopped onion, sliced carrots, and sliced celery. This classic trio, the mirepoix, is the foundation of your soup’s flavor. Let them cook for a good 6 to 8 minutes, stirring occasionally, until they’ve softened and the onion is translucent. Don’t try to brown them, you just want them tender. Then, stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Cooking garlic for too long can make it bitter, so keep a close eye on it.

Step 2: Simmer the Broth

Now it’s time to turn those vegetables into a proper soup. Pour in your turkey or chicken broth and add the bay leaf. Give everything a good stir, scraping up any tasty browned bits that might be stuck to the bottom of the pot. Increase the heat to medium high and bring the liquid to a gentle simmer. You’re not looking for a rapid, rolling boil, just gentle bubbles breaking the surface.

Step 3: Add Turkey and Noodles

Once the broth is simmering, it’s time to add the heart of the soup. Stir in your cooked, shredded turkey and the uncooked wide egg noodles. Continue to let the soup simmer, stirring every few minutes to prevent the noodles from sticking together. This step will take about 8 to 10 minutes. You’ll know it’s ready when the noodles are tender but still have a slight bite. Be careful not to overcook them, as they will continue to soften in the hot broth even after you take the pot off the heat.

Step 4: The Finishing Touches

This is the most important step for creating that signature bright flavor. Remove the pot completely from the heat. Find and discard the bay leaf, as its job is done. Now, stir in your freshly chopped dill, freshly chopped parsley, and the fresh lemon juice. Adding these delicate ingredients off the heat is crucial. The residual warmth of the soup is enough to release their aromas without cooking away their fresh, vibrant taste. Season generously with salt and freshly ground black pepper until the soup tastes perfect to you. I always taste and adjust a couple of times. Ladle into bowls and serve right away, with a few extra lemon wedges on the side for anyone who loves an extra citrusy kick.

How To Serve Turkey Noodle Soup

Serving this turkey noodle soup is all about leaning into that cozy, comforting feeling. While it is absolutely a complete and satisfying meal all on its own, the right accompaniments can make the experience even more special. The most classic pairing, of course, is a good, hearty bread for dipping. You want something that can stand up to the broth and soak up all that deliciousness without falling apart.

A warm, crusty baguette is a fantastic choice, as are soft, buttery dinner rolls. If I have a little extra time, I love to whip up a batch of my cheddar drop biscuits or a simple skillet cornbread. There’s just nothing better than dunking a piece of warm bread into that flavorful broth between bites of turkey and noodles. It makes the meal feel complete.

Beyond bread, there are several other ways to garnish and serve this soup to add extra texture and flavor. Here are a few of my family’s favorite ways to enjoy it:

• A Simple Garnish: Before serving, I always add an extra sprinkle of fresh parsley or dill on top of each bowl. It adds a beautiful pop of color and a final burst of fresh, herbaceous aroma.
• Add Some Crunch: For those who love a bit of texture, classic oyster crackers or saltines are a must. They add a salty crunch that contrasts beautifully with the soft noodles and tender vegetables.
• A Touch of Creaminess: A small dollop of sour cream or full-fat plain Greek yogurt stirred into the bowl right before eating adds a lovely tangy creaminess that complements the lemon and dill perfectly.
• A Little Bit of Heat: My husband loves to add a pinch of red pepper flakes to his bowl. It provides a gentle warmth that builds with each spoonful, which is especially nice on a particularly cold evening.

Ultimately, the best way to serve this turkey noodle soup is simply, in a big, warm bowl, ready to be enjoyed. It’s a dish that doesn’t need much fuss. Just gather your loved ones around the table and let the soup work its comforting magic. It’s a hug in a bowl, plain and simple.

How To Store & Reuse Turkey Noodle Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. This turkey noodle soup is just as delicious, if not more so, on day two as the flavors have even more time to meld together. Storing it properly is key to making sure it stays fresh and tasty. The biggest challenge with leftover noodle soup is preventing the noodles from becoming overly soft and mushy.

First things first, you need to let the soup cool down before you put it in the refrigerator. Leaving a large, hot pot of soup on the counter for too long is a food safety risk. To speed up the cooling process, you can transfer the soup to a few smaller, shallow containers. Once it’s no longer steaming hot, cover it tightly and place it in the fridge. The soup will keep well for up to 3 to 4 days.

When you’re ready to enjoy the leftovers, reheating is simple. You can do it on the stovetop over medium low heat or in the microwave. Here are my best tips for storing and reheating:

• Stovetop Reheating: This is my preferred method. Gently reheat the soup in a saucepan over medium low heat, stirring occasionally, until it’s heated through. Avoid boiling it, as this can make the turkey tough and the noodles softer. You may notice the noodles have absorbed some of the broth overnight, making the soup thicker. Feel free to add an extra splash of broth or water to thin it back out to your desired consistency.
• Microwave Reheating: For a single serving, the microwave works just fine. Place the soup in a microwave safe bowl, cover it loosely to prevent splatters, and heat it in one minute increments, stirring in between, until it’s hot.
• The Noodle Solution: If you are a stickler for noodle texture and you know you’ll be eating leftovers, you can cook the noodles separately. Simply store the soup base (without noodles) in the fridge. When you’re ready to serve, reheat the soup base and cook a fresh batch of noodles to add to your bowl. This guarantees a perfect texture every time.
• Freezing for Later: This soup also freezes quite well, but I highly recommend freezing it without the noodles. Noodles that have been frozen and thawed tend to have a very soft, unpleasant texture. Prepare the soup as directed but stop before adding the noodles. Let the soup base cool completely, then store it in freezer safe containers or bags for up to 3 months. When you’re ready to eat, thaw the soup in the refrigerator overnight, reheat it on the stovetop, and then cook and add fresh noodles.

With just a little planning, you can enjoy this wonderful turkey noodle soup for days after you first make it. It’s the perfect easy lunch or quick weeknight dinner when you don’t feel like cooking from scratch.

Substitutions & Variations For Turkey Noodle Soup

While I believe this recipe is perfect as is, I know that one of the best parts of home cooking is making a recipe your own. This turkey noodle soup is incredibly versatile and serves as a wonderful canvas for your own creative twists or for accommodating what you happen to have in your pantry. Whether you need to make a dietary adjustment or just want to try a different flavor profile, there are plenty of simple swaps you can make.

Don’t be afraid to experiment. Soup is very forgiving, so it’s a great place to play around with different ingredients. You might just discover a new family favorite. Start with the base recipe and then consider some of these simple and delicious variations to change things up.

Here are a few substitution and variation ideas to get you started:

• Protein Swaps: The most obvious substitution is using leftover chicken instead of turkey. A rotisserie chicken is a fantastic shortcut for this soup. You can also make this soup with small meatballs or even some browned Italian sausage for a completely different flavor.
• Noodle and Grain Alternatives: If you don’t have egg noodles, feel free to use another type of pasta like rotini, ditalini, or small shells. For a gluten free option, use your favorite gluten free pasta. You can also skip the noodles altogether and stir in a cup of cooked rice, quinoa, or barley at the end for a heartier, more stew like consistency.
• Vegetable Additions: This soup is a great way to clean out your vegetable drawer. Feel free to add a cup of frozen peas or corn along with the noodles. A few handfuls of fresh spinach or chopped kale can be stirred in at the very end, just until they wilt. Sliced mushrooms or diced zucchini would also be delicious additions, just add them with the mirepoix at the beginning.
• Herb Variations: If dill isn’t your favorite, you can create a more traditional, savory herb profile. Try adding a teaspoon of dried thyme or a sprig of fresh rosemary to the broth while it simmers (just be sure to remove the rosemary sprig along with the bay leaf). Fresh tarragon would also be a lovely, more unique substitution for the dill.
• Make it Creamy: For a richer, creamier soup, stir in a half cup of heavy cream or half and half at the very end, after you’ve removed the pot from the heat. This adds a wonderful lusciousness that is perfect for a cold winter day.

The possibilities are truly endless. Use this recipe as your guide, but let your taste buds and your pantry be your inspiration. Cooking should be fun, and this turkey noodle soup is the perfect recipe to adapt and enjoy in countless ways.

5 FAQs About Turkey Noodle Soup

Here are some straightforward answers to the most common questions I receive about this turkey noodle soup recipe. I hope these help you make the perfect pot of soup every time!

Can I make this turkey noodle soup with raw turkey?

Yes, you absolutely can make this soup with raw turkey, it just requires one extra step. This recipe is written to be a perfect use for leftovers, but you can easily adapt it if you don’t have any cooked turkey on hand. The easiest way to do this is to poach the turkey directly in the broth before you add the vegetables. You can use about one to one and a half pounds of boneless, skinless turkey breast or thighs.

To do this, bring your broth to a simmer in the Dutch oven, add the raw turkey, and let it cook gently for about 15 to 20 minutes, or until it’s cooked through and reaches an internal temperature of 165°F. Once cooked, remove the turkey from the broth and set it aside on a cutting board to cool slightly. Then, proceed with the recipe as written, starting by sautéing your vegetables in olive oil. While the vegetables are cooking, you can shred or cube the now cooked turkey. Add it back into the soup at the same time you add the noodles. This method also creates an even more flavorful broth!

How do I prevent the noodles in my turkey noodle soup from getting mushy?

Ah, the age old question of mushy soup noodles. It’s a common problem, but thankfully, one with a few easy solutions. The main reason noodles get mushy is that they continue to absorb liquid and soften as they sit in the hot broth. The first line of defense is to be very careful not to overcook them in the first place. Cook them just until they are al dente, meaning they still have a slight bite. They will continue to cook a little more from the residual heat of the soup.

The best, most foolproof method, especially if you know you’ll have leftovers, is to cook the noodles separately. Prepare the soup base as directed, but don’t add the noodles to the pot. Instead, boil your egg noodles in a separate pot of salted water according to the package directions. When you’re ready to serve, place a portion of the cooked noodles into each individual bowl and then ladle the hot soup over them. This ensures perfectly textured noodles for everyone, both on the first day and for any leftovers.

Can I freeze this turkey noodle soup?

Yes, this turkey noodle soup freezes beautifully, but with one very important caveat: freeze it without the noodles. As mentioned above, noodles do not hold up well to the freezing and thawing process. They tend to break down and become very soft and mushy, which can ruin the texture of your lovely soup. The soup base itself, with the broth, vegetables, and turkey, is perfect for freezing.

To freeze the soup, prepare the recipe all the way through, but stop before you add the noodles and the fresh herbs and lemon. Let this soup base cool completely to room temperature. It’s very important to cool it fully before freezing. Then, portion it into freezer safe airtight containers or heavy duty freezer bags. Be sure to leave about an inch of headspace to allow for expansion. It will keep well in the freezer for up to 3 months. When you’re ready to eat it, thaw the soup base in the refrigerator overnight, reheat it gently on the stovetop, and then add your finishing touches. Cook a fresh batch of noodles to add to the pot or to individual bowls, and stir in your fresh dill, parsley, and lemon juice right before serving for that bright, fresh flavor.

What makes this lemon and dill turkey noodle soup different from a classic recipe?

A classic turkey noodle soup is a culinary masterpiece of comfort. It’s defined by its deep, savory, and rich flavors from the long simmered broth, tender turkey, and soft vegetables. It’s heavy, hearty, and exactly what you crave when you want something to warm you from the inside out. My recipe honors that classic foundation but gives it a modern, vibrant lift that completely transforms the experience. The key difference is the addition of fresh lemon juice and fresh dill right at the end of cooking.

This simple step changes the entire flavor profile. The acidity from the lemon juice cuts through the richness of the turkey broth, brightening everything up and making the soup taste lighter and more refreshing. The dill adds a unique, herbaceous note that is unexpected but incredibly delicious. It adds a layer of freshness that you just don’t get from more traditional herbs like thyme or rosemary. By adding these ingredients off the heat, their flavors remain potent and vibrant, making each spoonful a delightful balance of rich, savory comfort and bright, zesty excitement. It’s a subtle change that makes a huge impact.

Can I make this turkey noodle soup in a slow cooker or Instant Pot?

Of course! This recipe is easily adaptable for both a slow cooker and an Instant Pot, which can be great hands off options. For a slow cooker, I recommend sautéing the onion, carrots, celery, and garlic in a skillet on the stovetop first to build that flavor base, then transferring them to your slow cooker. Add the broth, bay leaf, and cooked turkey. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 20 to 30 minutes before you’re ready to serve, stir in the uncooked egg noodles and turn the slow cooker to high until they are tender. Then, turn off the heat and stir in your fresh herbs and lemon juice right before serving.

For an Instant Pot, use the “Sauté” function to cook the mirepoix and garlic directly in the pot. Then, add the broth, bay leaf, and cooked turkey. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then perform a quick release. Carefully open the lid, switch the Instant Pot back to the “Sauté” function, and bring the soup to a simmer. Stir in the noodles and cook for about 5-7 minutes, until tender. Turn off the heat by hitting “Cancel,” and then stir in the fresh dill, parsley, and lemon juice.

Try These Recipes Next

If you loved the cozy and comforting flavors of this soup, I have a few others I think you’ll enjoy just as much.

• Creamy Turkey Wild Rice Soup: A rich and creamy soup that’s another fantastic way to use up leftover turkey, with the nutty flavor of wild rice.
• Easy Chicken Noodle Soup: The timeless classic. This is my go-to recipe when someone in the family is feeling under the weather.
• Creamy Chicken Tortellini Soup: A wonderfully hearty and satisfying soup that uses cheesy tortellini instead of noodles for a fun and delicious twist.

I hope you find a new favorite among them. Happy cooking, y’all!