There’s nothing quite like a comforting bowl of creamy turkey noodle soup after a long day. Loaded with veggies, tender turkey chunks, and plenty of noodles, this dish is a hit year-round. Plus, it’s simple to make, especially if you have leftover turkey.
I’m a big fan of soup, and this Creamy Turkey Noodle Soup is one of my family’s favorite, and I make sure to have enough leftover turkey just to make this soup. It’s not just for fall—it’s a delicious option any time of the year. And if you’ve got leftover turkey, like from a roasted bird or a holiday feast, this soup comes together in no time. Grab your ingredients and get ready to enjoy a bowl of cozy goodness!
Ingredients
- Butter – I cook with salted butter.
- Onions – Yellow or white onions, diced.
- Carrots – Cut into half moons.
- Celery – Diced.
- Garlic – Minced.
- Fresh thyme
- Pepper
- Salt
- Low sodium chicken broth – Or use homemade turkey broth or stock.
- Cooked cubed turkey
- Egg noodles
- Heavy whipping cream
- Flour
- Frozen peas
- Parsley
How to Make Creamy Turkey Noodle Soup
- Melt the butter in a large pot over medium heat.
- Add the onions, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper, and cook for another minute until fragrant.
- Pour in the chicken broth, bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.
- Remove the woody thyme stems and add the cubed turkey and egg noodles, and let the soup simmer until the noodles are tender, about 10 minutes.
- In a separate bowl, whisk together the flour and 1/2 cup water until smooth, then stir in the heavy cream.
- Slowly pour the cream mixture into the soup, stirring continuously to avoid lumps.
- Simmer for an extra 2-3 minutes, allowing the soup to thicken.
- Add the peas and cook for 1-2 more minutes, just until they’re heated through.
- Finish by sprinkling with chopped parsley before serving.
Step-By-Step Process
Chef Jenn’s Tips
- This soup is an excellent way to use up leftover turkey, especially from a holiday meal.
- If you’re not planning to eat the whole batch at once, cook the noodles separately and add them just before serving. This prevents the noodles from soaking up too much liquid.
- Store the cooked noodles and soup separately for better leftovers.
- Feel free to add more vegetables, such as corn or green beans, to suit your preferences.
Recommended
Make It A Meal
Serve this creamy turkey noodle soup with a fresh green salad and a slice of crusty bread. The salad adds a crisp, refreshing contrast, and the bread is perfect for sopping up the delicious soup.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally.
The Best Creamy Turkey Noodle Soup
Ingredients
- 1 tablespoon butter
- 1 cup onion diced
- 2 carrots cut into half moons
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 – 3 sprigs fresh thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 cups low sodium chicken broth or use homemade turkey broth or stock
- 4 cups cooked cubed turkey
- 6 ounces egg noodles
- 1 cup heavy whipping cream
- ½ cup flour
- 1 cup frozen peas
- 2 tablespoons parsley cubed
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper, and cook for another minute until fragrant.
- Pour in the chicken broth, bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.
- Remove the woody thyme stems and add the cubed turkey and egg noodles, and let the soup simmer until the noodles are tender, about 10 minutes.
- In a separate bowl, whisk together the flour and 1/2 cup water until smooth, then stir in the heavy cream.
- Slowly pour the cream mixture into the soup, stirring continuously to avoid lumps.
- Simmer for an extra 2-3 minutes, allowing the soup to thicken.
- Add the peas and cook for 1-2 more minutes, just until they’re heated through.
- Finish by sprinkling with chopped parsley before serving.
Notes
Chef Jenn’s Tips
- This soup is an excellent way to use up leftover turkey, especially from a holiday meal.
- If you’re not planning to eat the whole batch at once, cook the noodles separately and add them just before serving. This prevents the noodles from soaking up too much liquid.
- Store the cooked noodles and soup separately for better leftovers.
- Feel free to add more vegetables, such as corn or green beans, to suit your preferences.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.