The perfect leftover soup, this Creamy Turkey Noodle Soup is ideal for Thanksgiving leftovers, but is a great way to use up leftover chicken, as well!
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 about this soup…
I made this on a weeknight. It looked like a TON of soup, so I called up my sister to see if she wanted half of it to feed her family that night. She said yes, so I saved half of it for her. My mom and dad were going to be out and about, so they each just took a mug full with them. And then my family ate. The bowl was completely empty. I really liked it, and so did my family. Later, my mom couldn’t stop talking about it. A couple of weeks later was my dad’s birthday, and so my mom invited everyone over for soup and pie to celebrate. She asked for my recipe because she liked this soup so much. (She made it with chicken). At the end of the night, people were wanting to take home soup leftovers instead of pie leftovers!!
The next day, my mom asked for the recipe again, wanting to add it to her recipe favorites box. That right there is all the confirmation I need that I have a good recipe on my hands. Sure, she has liked a lot of the things that I have made, but this is one of the very few that is worthy of a spot in her coveted recipe box!!
With Thanksgiving only a week away, you are definitely going to want to have some turkey leftovers for this soup!!
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The perfect leftover soup, this Creamy Turkey Noodle Soup is ideal for Thanksgiving leftovers, but is a great way to use up leftover chicken, as well!
Ingredients
- 1/4 cup butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/4 cup flour
- 6–7 cups chicken or turkey broth, divided
- 2 cups milk
- salt and pepper
- 3 cups chopped, cooked turkey
- 8 oz egg noodles
Instructions
- In a Dutch oven or soup pot over medium heat, melt the butter. Add in the onion, carrots & celery and saute until soft, 5-7 minutes. Whisk in the flour and cook for a minute or two. Whisk in 2 cups of the broth and the milk. Cook until thickened, about 5 minutes.
- Stir in 4 cups of broth, the chopped turkey and the egg noodles. Season to taste with salt and pepper. Cook until the noodles are tender. If the soup is too thick, add the remaining cup of broth.
A great way of using leftover turkey!
Cheers,
Rosa
Sadly, I don’t have any turkey recipes to link up. But not sadly, this soup seriously looks so good! I love how much your family enjoyed it! That’s the best measure of success for a recipe. 🙂
That soup looks amazing! Thanks so much for featuring my cookies!
Happy Thanksgiving!
~Liz
I can’t wait to try this using our leftover turkey!
Looks so so good! Did you use skim milk?
@Bree, I used 2%, but I’m sure it would work with skim.
When mom asks YOU for the recipe…you know it has to be a keeper!
This is absolutely perfect for winter!
Wow, that is some soup! And it sure was a hit! I’ll be sure to make this without Thanksgiving leftovers! It’ll be perfect with the cool weather too! 🙂
That soup looks like it would be perfect on a snow winter day.
Oh this soup would be so wonderful, and so perfect on a chilly day! Looks so beautiful, Hugs, Terra
Haha! I just commented how your green chile lasagna reminded me of some enchiladas I make and the ones you featured above are them! Thanks for sharing them! I am so craving these right now and that creamy soup! Even though we have been quite warm so far this fall I have been craving soup like nobody’s business, making it once or twice a week! I’ll have to make this version next!
I made this soup tonight and the entire family *really* enjoyed it. The sky was threatening snow and it was freezing cold outside– and this was the perfect soup to warm us up inside. Thanks for the recipe!