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!
- 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
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.
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.
- 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