birdseye view of two aqua bowl filled with noodles, broth, carrot chunks, and celery

Easy Homemade Turkey or Chicken Soup

Course Main Course, Soup
Cuisine American
Keyword chicken soup, ketosoup, paleosoup, turkey soup, whole30soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 311 kcal
Author Tessa


  • 6 cups chicken broth
  • 2 cups water or more if you like a really brothy soup
  • 1 whole roasted deli chicken or roast your own if you like, or use your leftover turkey from Thanksgiving!
  • 3 tablespoons avocado oil or butter
  • 2 medium onions small dice
  • 2 large carrots cut into rounds or half rounds, depending on size
  • 2 large stalks celery sliced 1/4 inch thick (I usually put the celery tops in too, and remove when it is time to eat)
  • 1 teaspoon dried thyme leaves
  • 10 oz gluten free noodles Trader Joe's best deal, and great texture!!, totally optional!
  • Salt & pepper to taste


  1. Remove the meat from the chicken bones and set aside.

  2. Place the remaining bones and skin in a large stock pan along with the chicken broth and water. Bring to a simmer for about 30 minutes to release the flavor of the bones. Alternately, you can put it all in your Instant Pot and bring to full pressure for 30 minutes. Quick release and proceed.

  3. Pour the broth through a strainer and discard the skin and bones. Set the broth aside.

  4. In the same stock pan, heat the oil or butter over medium heat. Saute the onions, carrots, and celery until soft, about 8-10 minutes. (May also do this in your Instant Pot on 'saute')

  5. Add in the reserved broth and thyme. Bring to a simmer and taste for salt: depending on your roast chicken or turkey, you may need to add very little.
  6. If you are using the noodles, in another saucepan, bring some water to a boil for the noodles. Cook according to al dente directions (I have noticed that the Tinkiyada brand suggests a boiling time much longer than needed, taste test your noodles to be sure). Strain and rinse with cool water to stop the cooking process.
  7. Add the reserved chicken meat to the awaiting broth. I had enough leftover chicken to make some chicken salad...depends on the size of your chicken AND how meaty you like your soup.
  8. To serve, put desired amount of cooked noodles into a bowl. Ladle soup over the top and serve with fresh ground pepper!

Recipe Notes

*nutrition includes the addition of gluten free noodles

Nutrition Facts
Easy Homemade Turkey or Chicken Soup
Amount Per Serving
Calories 311 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 940mg41%
Potassium 426mg12%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 4069IU81%
Vitamin C 21mg25%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.