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Creamy Turkey Noodle Soup is a one-pot wonder perfect for cozy winter dinners. Filled with tender turkey, egg noodles, and hearty vegetables, this comforting soup has a creamy, savory broth reminiscent of classic chicken pot pie. Ready in just 30 minutes, it's a delicious way to use holiday leftovers!
Pure Comfort in a Bowl
I started making this soup as a way to use up leftover holiday turkey and it's become one of our family favorites. The way the creamy broth coats each noodle while the vegetables add such wonderful texture is just perfect. Plus it comes together so quickly making it ideal for those busy evenings when you need something warming and satisfying.
What You'll Need
- Broth: Chicken, turkey, or vegetable broth for a flavorful base.
- Butter: Unsalted preferred for better control of seasoning.
- Turkey: 12 oz cooked, shredded leftover turkey or rotisserie chicken.
- Vegetables: Onion, carrot, and celery for classic savory flavor.
- Egg Noodles: Cook to al dente for the perfect texture.
- Garlic: Two cloves minced or ½ tsp garlic powder for added depth.
- Flour: For creating a thick, creamy roux.
- Poultry Seasoning: Adds herbaceous, Thanksgiving-inspired flavor.
- Half & Half: For a creamy texture; substitute with heavy cream for extra richness.
Let's Make It Together
- Prepare the Base
- In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Create the Roux
- Sprinkle flour over the sautéed vegetables and stir until a paste forms. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Seasoning
- Slowly pour in the broth while stirring to combine. Add poultry seasoning, salt, and pepper. Bring to a gentle boil.
- Add Turkey and Noodles
- Stir in shredded turkey and egg noodles. Reduce heat to medium-low and cook until noodles are al dente, following package instructions.
- Finish with Cream
- Lower heat and stir in the half & half. Let the soup rest off the heat for 5 minutes to thicken before serving.
Making It Perfect
Through many batches of this soup I've learned some helpful tricks. Don't rush the roux it's essential for that perfectly creamy texture. I always cook the noodles just until they're al dente since they'll continue to soften in the hot broth. And that five-minute rest at the end really lets the soup thicken up beautifully.
Keeping It Fresh
While this soup is best enjoyed fresh it does keep nicely in the fridge for a few days. When reheating I add a splash of broth or cream to bring back that perfect consistency. Just remember to warm it gently to prevent the cream from separating. I love serving it with some crusty bread for soaking up every last drop of that delicious broth.
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Frequently Asked Questions
- → Can I use chicken instead of turkey?
- Yes, cooked chicken can be substituted for turkey in equal amounts. Both work equally well in this recipe and provide similar flavor and texture.
- → How do I store leftover soup?
- Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add more broth when reheating.
- → Can I use different noodles?
- Yes, you can substitute egg noodles with other pasta shapes like rotini or small shells. Just adjust cooking time according to package directions.
- → How can I adjust the thickness?
- If too thick, add more broth or water. If too thin, let it stand for a few minutes as the pasta will continue to absorb liquid and thicken the soup.
- → Why isn't freezing recommended?
- Creamy soups with pasta don't freeze well because the dairy can separate and the noodles become mushy when thawed. It's best enjoyed fresh or within a few days.