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!
- 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
- 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.