Turkey Noodle Soup

The perfect soup for leftovers, this Creamy Turkey Noodle Soup is ideal for leftover Thanksgiving turkey, but is a great way to use up leftover chicken, as well!

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The Best Use of Turkey Leftovers

Don’t let the unassuming look of this soup above fool you.  Sure, it looks like your run of the mill noodle soup.  But let me just tell you – this one really is a winner.

I have been making this soup for years now. And I’m not the only one. My sister looks forward to Thanksgiving every year – so that she can make this soup with leftover turkey. My mom has made it multiple times, subbing in chicken for turkey when she doesn’t have turkey.

I often like to make a turkey breast for dinner, and I always like to save some for the next day to make this soup.

It’s one of those soups that you just end up craving.

It doesn’t hurt that it’s super easy and very kid friendly. That’s why I always say the unassuming ones usually end up being the best ones!

How to Make It

Cook the veggies – we’re using a basic combination of onions, carrots and celery. Cook them until they are soft.

Add the flour – this is what will thicken the soup up a little bit and give it that nice, creamy consistency.

Add the liquid – but not all of it to start! Just add in 2 cups of broth and your milk, and cook this all together until it starts to thicken. Then you can add another 4 cups of broth.

Finish it off – once you’ve added in all the liquid, add your turkey and the noodles. Cook until the noodles are tender. Don’t forget to check for seasoning and add salt and pepper. It will most likely need both. I like a lot of pepper.

Now it’s ready to serve – easy enough for a weeknight! Serve it up with a loaf of homemade easy french bread or Red Lobster Cheddar Biscuits, and I can almost guarantee that dinner will be gobbled right up.

Tips and Variations

• I mentioned this above, but my mom has made this with leftover chicken, so don’t wait until after you have some leftover turkey!
• Change up the veggies, if you want. Broccoli, peas – even potatoes! Just keep in mind that different vegetables will take different times to cook.
• I use chicken broth because I never have turkey stock, and I think it’s hard to find usually. But you can use either!
• I always make mine with egg noodles. I think they are the best for an easy noodle soup like this one. If you do want to change up the noodle, though, just remember that you may need to adjust the amount of liquid and the cook time.
• If the soup is too thick for you, or if there are too many noodles, add in that last 1 cup of broth.
• This Turkey Noodle Soup is not a soup that sits warm on the stove for an extended amount of time, simply because the noodles continue to soak up the liquid, and before you know it, you just have a pot full of soggy noodles. Keep this in mind and don’t add the noodles until shortly before you are going to serve the soup. Or alternately, you can cook the noodles separately and add them to individual bowls of soup. I do have to say that then they don’t get the extra flavor from being cooked in broth and milk.

More Leftover Turkey Recipes

White Turkey Chili
Turkey Salad Sandwiches
Rosemary Turkey Squares
Turkey Fajita Pizza
Thanksgiving Leftover Enchiladas

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Creamy Turkey Noodle Soup

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• Author: Deborah Harroun
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

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Description

The perfect soup for leftovers, this Creamy Turkey Noodle Soup is ideal for leftover Thanksgiving turkey, but is a great way to use up leftover chicken, as well!

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Scale 1x2x3x

Ingredients

• 1/4 cup unsalted butter
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup all-purpose flour
• 6–7 cups chicken or turkey broth, divided
• 2 cups milk
• Salt and pepper
• 3 cups cooked, chopped turkey
• 8 oz egg noodles

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Instructions

Soften the Vegetables: In a Dutch oven or soup pot over medium heat, melt the butter. Add the carrots, onions and celery and saute until soft, 5-7 minutes.

Add the Flour: Sprinkle the flour over the cooked vegetables and stir it in. Let it cook for a minute or two.

Add the Liquid: Whisk in 2 cups of the broth and the milk. Cook until the mixture is thickened, about 5 minutes. Once it is thickened, add 4 more cups of the broth.

Finish it Off: Add the turkey and the noodles. Season to taste with the salt and pepper. Cook until the noodles are tender. If the soup is too thick, add the remaining cup of broth.

Recipe Notes:

Don’t add the noodles until right before you are ready to serve, as they will keep absorbing the liquid.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 315
• Sugar: 4 g
• Sodium: 138 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 35 mg

Keywords: Turkey noodle soup, turkey noodle soup recipe, creamy turkey noodle soup