Turkey Noodle Soup

Creamy turkey noodle soup made with leftover turkey! If you don't have turkey on hand, use shredded chicken instead!

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 270kcal

Author Karly Campbell

Ingredients

1 small onion
3 carrots
2 celery stalks
2 cloves garlic
2 tablespoons butter
½ cup flour
10 cups chicken broth
4 cups chopped leftover turkey
24 ounces frozen egg noodles
12 ounces canned evaporated milk
1 tablespoon fresh chopped parsley
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon cracked pepper

Instructions

Dice the onion and chop the carrots and celery into bite-sized pieces. Mince the garlic.
Add the butter to a large stock pot or dutch oven over medium heat and let melt.
Add the onion, carrots, and celery to the melted butter and cook, stirring often, until beginning to soften, about 5 minutes. Stir in the garlic and cook 1 more minute.
Sprinkle the flour over the vegetables and stir to form a paste. Cook for 1 minute.
Gradually pour in the chicken broth, stirring constantly, until mixture has thickened a bit, about 5 minutes.
Add the remaining ingredients to the pot and bring to a low boil. Simmer for 20 minutes or until noodles are tender. For a thinner soup, add additional chicken broth.
Taste and season with additional salt and pepper, if needed, before serving.

Video

Notes

Our recipe makes for a fairly thick soup, which we love. To make the soup even thicker, add an extra couple of tablespoons of flour to the vegetables in step 4. For a thinner soup, add additional chicken broth in step 6.

We keep the seasoning pretty simple, but do sometimes add in a hefty sprinkle of cajun seasoning to add a little kick to this soup.

Nutrition