Jalapeno Turkey Noodle Soup

Jalapeno Turkey Noodle Soup takes classic comfort food up a spicy notch. An exciting use for turkey leftovers or to warm up a chilly day!

Turkey Noodle Soup is a classic comfort food recipe. It’s also a great option to use up turkey leftovers from Thanksgiving or Christmas.

If you are a fan of spicier foods this recipe is for you!

Jalapeno pepper simmered in the turkey (or chicken) stock gives the soup a zippy heat. 

Perfect for a chilly winter’s day.

Jalapeno Turkey Noodle Soup

This recipe was originally developed as a reader request for an after holiday recipe. 

Loving a spicy soup the broth is naturally spiced up with some jalapeno. 

Loads of vegetables and turkey fill the delicious broth topped off my soft egg noodles (regular or gluten-free).

It’s an easy and satisfying soup recipe.

Whether for kids rolling off a snowy day of sledding or as a pick-me-up to use leftovers; it will become a fast favorite!

Turkey Noodle Soup Ingredients

• Jalapeno Chile Pepper 
• Turkey or Chicken Stock, homemade if possible
• unsalted Butter
• Carrots 
• Celery stalks 
• chopped Turkey
• Egg Noodles, regular or gluten-free
• Salt and Pepper to taste

Ingredient Notes

Jalapeno Peppers

Did you know the spiciest part of hot chile peppers comes from the seeds? 

Also that when handling the spicy peppers with your hands not to touch your eyes or nose, without washing your hands first?

The spicy oils in the pepper can transfer to the sensitive membranes causing a burning sensation.

I have a great tip to easily remove the seeds that avoids much contact.

You can check it out in this cranberry salsa post.

Turkey Stock or Chicken Stock

I love using homemade stock for this soup recipe. Here are two easy turkey stock recipes:

Lemony Turkey Stock

Slow Cooker Homemade Turkey Stock

Making turkey stock is very easy and a great way to use up the leftover turkey carcass from holiday meals.

Store bought chicken stock may also be used.

Use Celery Stalks with Leaves

Add some of the celery leaves with the chopped stalks (if the celery has leaves still attached).

They add some additional flavors to the soup.

They can have a strong flavor so don’t overdo it!

Chopped Turkey

If making this after a holiday its a perfect way to use up turkey leftovers.

If making outside of a holiday, have the grocery store deli but turkey slices 1/4-inch thick.

This will make the turkey a nice size when chopping it for the soup.

Egg Noodles

Egg noodles are easily available at grocery stores. 

For gluten-free eaters I used brown rice egg noodles (Tagliatelle) from Jovial pasta.

Jovial is an Italian brand, shown in these soup photos and these noodles are fantastic.

They have a wonderful creamy consistency when prepared and were perfect for soup.

Since originally developing this recipe there are additional brands of gluten-free egg noodles on the market.

You can see more selections here.

How to Make Turkey Noodle Soup – Step-by-Step

STEP 1: Combine the stock and jalapeno pepper. Bring to a boil, reduce to simmer for 10 minutes (photos 1-3).

STEP 2: Melt the butter in a large skillet. Saute the vegetables until soft (about 5 minutes).

STEP 3: Add the turkey and cook an additional 3 minutes (photo 4). Add to the stock.

STEP 4: Allow the soup to simmer for 5 minutes over medium-low heat (photo 5).

STEP 6: Add the noodles and simmer 10-15 minutes until the noodles are cooked and soft (NOTE: the temperature of the soup can be raised to ensure the noodles cook). (photo 6)

Remove the jalapeno pepper before serving.

What to Serve with Turkey Noodle Soup

• Classic Quiche Recipe
• Winter Salad & Warm Cranberry Honey Dressing
• Devils on Horseback (appetizer)
• Apple Cider Moscow Mules

Try These Turkey Leftovers Recipes too

• Coconut Curry Turkey Rice Soup
• Holiday Turkey Hash: the Perfect Turkey Leftovers Recipe
• Turkey Cranberry-Chipotle Quesadillas
• Thanksgiving Leftovers Bacon Provolone Pita Pockets
• Tortilla Soup (make it with chicken or leftover turkey) 

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Jalapeno Turkey Noodle Soup

Jalapeno Turkey Noodle Soup is comfort food at its finest with the spicy flavor of jalapeno and a bit of heat to complement the leftover turkey and creamy noodles. Gluten-free depending on noodles used.

5 from 20 votes

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Course: Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Servings: 6 main dish servings or 8 side dish servings

Calories: 297kcal

Author: Toni Dash

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Ingredients

• ▢ 1 large Jalapeno Chile Pepper (3 inches long), seeded and quartered vertically
• ▢ 8 cups Homemade Turkey or Chicken Stock (or a combination)*
• ▢ 1 tablespoon unsalted Butter
• ▢ 3 small Carrots , peeled and sliced
• ▢ 2 medium Celery stalks , sliced plus 1 teaspoon celery leaves chopped
• ▢ 3 cups chopped turkey
• ▢ 4 ½ ounces (dry weight) Egg Noodles regular or gluten-free (I used Jovial brand Gluten-Free Tagliatelle Egg Noodles)
• ▢ Salt and Pepper to taste

Instructions

• In a large stock pot, add jalapeno pepper to the stock and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
• In a large skillet over medium high, melt butter. Add carrots, celery, celery leaves; sauté until vegetables begin to soften approximately 5 minutes.
• Add turkey to skillet and saute an additional 3 minutes. Add mixture to stock.
• Allow soup to simmer five minutes over medium-low heat. Add noodles and continue to simmer over medium heat until noodles are soft and cooked, an additional 10-15 minutes.

  (note: if needed raise the heat to allow the soup to simmer more vigorously so noodles will fully cook)
• Remove jalapeno, salt and pepper to taste (if desired) and serve.
• NOTE: taste stock during the cooking process and remove the jalapeno pepper if the stock begins to become too spicy for your preference. Chile peppers can vary significantly in heat regardless of size; tasting the broth is the best guide.

Notes

*Store-bought Stock: if opting to make the soup with store-bought stock it will lack the depth of flavor achieved with homemade stock. To deepen the flavor, start with 12 cups of stock, add at a minimum of the onion, celery, celery leaves and carrots specified in the homemade stock recipe (if not all the herbs and spices too). Bring to a boil, allow to simmer until making 8 cups. Proceed with the soup recipe and season as needed.

Note: always use low sodium stock and do not salt until the end so as the stock reduces the saltiness does not become more dense.

Nutrition

Calories: 297kcal | Carbohydrates: 29g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 546mg | Potassium: 614mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4370IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

Originally published: November 24, 2013

This spicy Turkey Noodle Soup is a perfect way to use up turkey leftovers but too good just to make after holidays!