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Turkey Noodle Soup Recipe (Gluten Free, Dairy Free)

The Herbeevore
This gluten free turkey noodle soup is a fantastic and hearty recipe for leftovers- bright, fresh, gluten free, and dairy free!  This soup is loaded with fresh vegetables, egg noodles, and cooked turkey.  A great clean out the fridge recipe.
5 from 1 vote
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 147 kcal


  • 1 12 ounce package egg noodles gluten free
  • 2 tablespoons olive oil
  • 1 sweet onion sliced
  • 3 cloves garlic
  • 2 carrots diced
  • 2 stalks celery
  • 2 cups cooked turkey
  • 8 cups No-Salt-Added Vegetable Stock
  • 3 bay leaves
  • 1 tablespoon herbs de provence
  • 1 teaspoon Himalayan sea salt
  • 1 teaspoon freshly ground Tellicherry Black Pepper
  • 1/2 cup fresh parsley chopped


  • Cook egg noodles according to package instructions. Drain and set aside.
  • In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
  • Add the chopped cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper.  Bring to a boil, then cover and reduce to a simmer.  Simmer for 20 minutes until vegetables are tender.
  • Remove bay leaves from soup pot, and stir in the fresh parsley.
  • To serve, dish noodles in the bowl first, then pour hot soup over rice. Enjoy!
  • Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.


Calories: 147kcalCarbohydrates: 13gProtein: 13gFat: 5gSaturated Fat: 1gCholesterol: 25mgSodium: 2600mgPotassium: 301mgFiber: 1gSugar: 6gVitamin A: 4522IUVitamin C: 10mgCalcium: 45mgIron: 2mg
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