Easy Creamy Turkey Noodle Soup
Creamy turkey noodle soup is a cozy and delicious one-pot meal that is perfect for your leftover Thanksgiving turkey! With a rich and herby broth, plenty of tender turkey meat, and dumpling-like egg noodles, this simple soup will warm the soul!
The last thing I want to do the day after making Thanksgiving dinner is cook a complicated meal. Simple and delicious is what I want, with minimal prep and quick cleanup. This easy turkey noodle soup is the answer. This creamy soup is perfect for using up turkey leftovers, with plenty of veggies and thick egg noodles to fill you up. The herby broth is velvety and rich, and the perfect way to warm up on a cold day. And the best part of all? Only one pot to clean!
Serve this delicious soup with a fresh salad and some crusty bread for ultimate ease. If you love this recipe as much as I do, try it with shredded rotisserie chicken, so you can enjoy it all winter long.
For more easy recipes for your leftover Thanksgiving turkey, try my cranberry turkey salad or puff pastry turkey pot pie. Check out all my favorite soup recipes here.
You Will Love This
- The hearty soup has lots of pulled turkey, tender egg noodles and fresh veggies, with a rich and creamy broth that will fill you up!
- This creamy leftover turkey soup is the perfect soup for the winter months – it’s easy, comforting, and cozy.
- This soup cooks in under 30 minutes in one large pot on the stove top. It’s simple to cook and clean up.
Ingredients
To make creamy turkey noodle soup you need the following ingredients (full ingredients list with exact measurements is included in the recipe card below).
Ingredient Notes
- Turkey: This soup is a great way to use up your Thanksgiving leftovers! I used leftover shredded turkey breast meat, but dark meat would work great too. Substitute rotisserie chicken for a perfect creamy chicken noodle soup that you can make all winter long!
- Veggies: I used a classic mirepoix as the base for this recipe (chopped onions, celery and carrots). Chopped fresh green beans or mushrooms would make a great addition if you have those leftover from Thanksgiving!
- Chicken stock: I used store-bought chicken broth for this recipe, but you could substitute vegetable broth or homemade turkey broth if you are feeling ambitious! Just follow this great tutorial to make your leftover turkey carcass into homemade broth.
- Half and half: You can substitute 2% milk in this recipe for a little bit lighter broth base.
- Egg noodles: For this recipe, I recommend old-fashioned Kluski egg noodles. They are thick and chewy, almost dumpling-like, and they add a great texture to the broth of the soup.
How to Make Creamy Turkey Noodle Soup
Step One: Warm the olive oil in a large dutch oven over medium heat. Add the diced onions and a pinch of kosher salt, and sauté for 3-4 minutes until the onions start to soften and become translucent.
Step Two: Add the chopped carrots, celery, and minced garlic. Cook the vegetables for 3-4 more minutes, until no longer crisp.
Step Three: Add the cooked turkey and egg noodles. Pour in the chicken stock, and add the Italian seasoning and bay leaf.
Step Four: Bring the soup to a boil over medium-high heat. Once the soup begins to boil, turn the heat down to medium and allow it to simmer for 10-15 minutes, until the noodles are cooked al dente.
Step Five: In a separate small bowl, add the corn starch to the half and half to form a slurry. Whisk together until the slurry is nice and smooth and no lumps remain. Slowly pour the slurry into the simmering soup and stir frequently for 3-5 minutes, until the soup has thickened.
Step Six: Remove the bay leaf from the pot. Taste the soup and season with additional kosher salt and black pepper to taste. The amount of salt you add will depend on how salty your chicken or turkey broth is. I added about 3/4 teaspoon of kosher salt. Garnish with fresh herbs if desired and serve immediately!
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to soak up broth while the soup is stored, so you may need to add some additional chicken broth back to the soup before reheating.
Creamy Turkey Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 stalks celery diced
- 3 medium carrots peeled and chopped
- 2 cloves garlic minced
- 2 cups cooked turkey
- 1 cup egg noodles
- 4 cups chicken stock
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 cup half and half
- 2 tablespoons corn starch
- kosher salt to taste (approximately 3/4 teaspoon)
- black pepper to taste
Instructions
- Warm the olive oil in a large dutch oven over medium heat. Add the diced onions and a pinch of kosher salt, and sauté for 3-4 minutes until the onions start to soften and become translucent.
- Add the chopped carrots, celery, and minced garlic. Cook the vegetables for 3-4 more minutes, until no longer crisp.
- Add the cooked turkey and egg noodles. Pour in the chicken stock, and add the Italian seasoning and bay leaf.
- Bring the soup to a boil over medium-high heat. Once the soup begins to boil, turn the heat down to medium and allow it to simmer for 10-15 minutes, until the noodles are cooked al dente.
- In a separate small bowl, add the corn starch to the half and half to form a slurry. Whisk together until the slurry is nice and smooth and no lumps remain. Slowly pour the slurry into the simmering soup and stir frequently for 3-5 minutes, until the soup has thickened.
- Remove the bay leaf from the pot. Taste the soup and season with additional kosher salt and black pepper to taste. The amount of salt you add will depend on how salty your chicken or turkey broth is. I added about 3/4 teaspoon of kosher salt. Garnish with fresh herbs if desired and serve immediately!
