Cranberry Orange Turkey Noodle Soup

This Cranberry Orange Turkey Noodle Soup is a vibrant, sophisticated twist on the classic post-holiday comfort food. While a traditional turkey noodle soup relies on savory herbs and mirepoix, this version introduces a bright, citrusy acidity and a gentle sweetness that perfectly balances the rich, slow-simmered flavors of the turkey. The addition of fresh cranberries provides a beautiful pop of color and a tart contrast to the savory broth, while the orange zest and juice infuse the entire pot with an aromatic freshness that makes the meal feel entirely new. It is the ultimate way to transform holiday leftovers into a light yet deeply satisfying gourmet experience.

Ingredients

• Turkey: 3 cups of cooked turkey, shredded or diced (a mix of light and dark meat works best).

• Broth: 8–10 cups of high-quality turkey or chicken stock (low-sodium is recommended to control the salt).

• Orange: 1 large orange (you will need 1 tablespoon of zest and ¼ cup of fresh juice).

• Cranberries: 1 cup fresh or frozen whole cranberries.

• Noodles: 8–10 oz wide egg noodles or your favorite short pasta (like rotini or campanelle).

• Mirepoix: 2 medium carrots (peeled and diced), 2 stalks of celery (sliced), and 1 medium yellow onion (diced).

• Aromatics: 3 cloves of garlic, minced, and 1 tablespoon of fresh ginger, grated (optional, for extra warmth).

• Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary (crushed), and 1 bay leaf.

• Fats: 2 tablespoons unsalted butter or olive oil.

• Seasoning: Kosher salt and freshly ground black pepper to taste.

• Garnish: Fresh parsley or additional orange zest for serving.

Step-by-Step Instructions

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed stockpot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.

2. Infuse the Broth: Pour in the turkey stock and stir in the thyme, rosemary, and the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.

3. Simmer the Fruit and Base: Add the fresh cranberries to the pot. Reduce the heat to medium and simmer for about 5 minutes. You may hear a few cranberries “pop” as they soften; this is normal and helps release their tartness into the broth.

4. Cook the Noodles: Stir in the dry egg noodles. Maintain a steady simmer and cook the noodles according to the package directions (usually 7–9 minutes) until they are just al dente.

5. Incorporate the Turkey and Citrus: Once the noodles are nearly tender, stir in the cooked turkey, orange zest, and orange juice. Simmer for an additional 2–3 minutes just to heat the turkey through and allow the citrus oils to meld with the broth.

6. Final Seasoning: Remove the bay leaf. Taste the soup and season with salt and pepper as needed. The acidity of the orange and the tartness of the cranberries often mean you need less salt than a standard soup.

7. Serve: Ladle the soup into warm bowls and garnish with fresh parsley or a tiny pinch of fresh orange zest for a final aromatic punch.

Elevating the Flavor Profile

The secret to this soup’s success lies in the interplay between savory and bright notes. Unlike standard poultry soups that can sometimes feel heavy or one-dimensional, the cranberry-orange combination acts as a palate cleanser. The cranberries don’t just add tartness; they provide a structural acidity that cuts through the fat of the turkey and the richness of the stock.

For those looking to deepen the flavor even further, consider “blooming” your spices. When you add the garlic and ginger to the sautéed vegetables, let the dried thyme and rosemary hit the hot oil for 30 seconds before adding the broth. This releases the essential oils in the herbs, ensuring the broth has a robust herbal backbone that supports the lighter citrus elements.

Choosing the Right Ingredients

While this recipe is designed for leftovers, the quality of your stock is the foundation of the dish. If you have the time, a homemade stock made from the turkey carcass will provide a gelatinous, rich mouthfeel that store-bought versions cannot replicate. If using store-bought stock, look for “bone broth” or “unsalted” varieties to ensure the cranberry and orange remain the stars of the show.

Regarding the noodles, wide egg noodles are the traditional choice because their texture holds up well against the shredded turkey. However, if you plan on having leftovers, you might consider cooking the noodles separately and adding them to individual bowls. This prevents the noodles from absorbing all the liquid and becoming mushy when the soup is stored in the refrigerator.

Customizing Your Soup

This recipe is highly adaptable. If you prefer a bit of heat, a pinch of red pepper flakes added during the sautéing stage provides a lovely “kick” that complements the orange zest. For a heartier version, you can add diced parsnips or sweet potatoes along with the carrots, which adds an extra layer of earthy sweetness.

If you find the soup too tart, a teaspoon of honey or maple syrup can be stirred in at the end to bridge the gap between the cranberries and the savory broth. Alternatively, if you want a creamier finish, a splash of heavy cream added in the final minute of cooking creates a “Cranberry Orange Cream” base that is exceptionally indulgent for cold winter evenings.

Storage and Reheating Tips

This soup stores beautifully and often tastes even better the next day as the orange and herbs continue to infuse the broth. Store in an airtight container in the refrigerator for up to 3–4 days. When reheating on the stovetop, do so over medium-low heat to avoid overcooking the noodles.

If the soup has thickened too much in the fridge—common when noodles are stored in the broth—simply add a splash of water or additional stock during the reheating process. To refresh the flavors, add a tiny squeeze of fresh orange juice just before serving to restore that “just-made” brightness. This soup is not ideal for freezing if it contains noodles, as the freezing and thawing process significantly degrades the pasta’s texture. For a freezer-friendly version, prepare the soup base and turkey, then freeze, adding fresh noodles only when you are ready to serve.