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Bowl of turkey noodle soup with rice noodles, shredded turkey, fresh herbs, lime, and aromatic broth

Easy Turkey Noodle Soup with Rice Noodles and Fresh Herbs

This easy turkey noodle soup combines tender rice noodles and shredded turkey with a fragrant, warmly spiced broth and fresh toppings. It is a comforting, flavorful way to turn leftover turkey into a fresh meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese-Inspired
Calories: 213
Ingredients Method Notes

Ingredients
  

Broth
  • 6-8 cups turkey broth (see notes)
  • 2 tablespoons fish sauce
  • 2 whole star anise
  • 6 whole cloves
  • 1/4 cup cilantro stems
  • 1 tablespoon dark brown sugar
  • 1 cinnamon stick
  • 1 3-inch piece of ginger, peeled and cut into pieces
Soup
  • 8 oz / 225 g rice noodles
  • 2 cups shredded leftover turkey
Toppings
  • cilantro, mint, lime, hot sauce, fish sauce, soy sauce, chili peppers, sprouts, or other desired soup toppings

Method
 

Broth
  1. Combine the turkey broth, fish sauce, star anise, cloves, cilantro stems, brown sugar, cinnamon stick, and ginger in a large stock pot. Simmer for about 1 hour.
  2. Strain the broth through a fine-mesh colander, reserving the liquid and discarding the solids.
Noodles and Turkey
  1. Return the strained broth to the heat and add the rice noodles. Let them soak until soft, about 10 minutes.
  2. Add the shredded turkey and warm it in the broth.
Serving
  1. Divide the noodles and turkey among bowls, ladle the broth over them, and finish with desired toppings. Include lime when serving.

Notes

The ingredients should be available at a typical grocery store; look for star anise with the whole dried spices. If possible, make the turkey broth a day ahead, although preparing everything in one day also works. To make the broth, cut up the turkey carcass, cover it with 8-10 cups water in a large pot, add a few chopped carrots and some onion slices, and simmer for 1-2 hours. Strain and reserve the broth, discarding the solids. If time allows, chill the broth so the fat can be skimmed from the surface. The final yield depends on the simmering time but should generally provide enough broth for the soup.