Quick Creamy Turkey Noodle Soup (Print version)
A fast, cozy turkey noodle soup with tender vegetables, egg noodles, and a creamy one-pot broth.
# Ingredients:
For the soup base
01 -
3 tablespoons unsalted butter
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, sliced into thin half-moons
04 -
2 celery ribs, sliced
05 -
3 cloves garlic, minced
06 -
3 tablespoons all-purpose flour
07 -
1 teaspoon poultry seasoning
08 -
1/2 teaspoon dried thyme
09 -
6 cups (1.4 L) turkey or chicken broth
10 -
1 bay leaf
For the finish
11 -
6 oz (170 g) wide egg noodles
12 -
2 cups (300 g) cooked turkey, chopped or shredded
13 -
1 cup (240 ml) half-and-half
14 -
3/4 cup (100 g) frozen peas
15 -
1/2 teaspoon kosher salt, plus more to taste
16 -
1/4 teaspoon black pepper, plus more to taste
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Melt the butter in a Dutch oven or soup pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring often, until the onion is glossy and the carrots begin to soften.
02 -
Add the garlic and cook for 30 seconds. Sprinkle in the flour, poultry seasoning, and thyme. Stir for 1 minute so the flour coats the vegetables and no dry patches remain.
03 -
Slowly whisk in 1 cup of broth until smooth, then stir in the remaining broth and bay leaf. Bring to a gentle simmer, scraping the bottom of the pot.
04 -
Add the egg noodles and simmer uncovered for 7-9 minutes, or until just tender. Stir occasionally so the noodles do not stick together.
05 -
Stir in the cooked turkey and peas. Cook for 2-3 minutes, just until the turkey is hot and the peas are bright.
06 -
Reduce the heat to low and stir in the half-and-half. Remove the bay leaf. Season with salt and pepper, then finish with parsley before serving.
# Good to know:
01 -
Best served the day it is made because egg noodles continue to absorb broth.
02 -
Add extra warm broth when reheating to loosen the creamy base.
03 -
Cook noodles separately if you plan to store most of the soup for later.