Creamy Turkey Noodle Soup

5 from 2 votes

This Creamy Turkey Noodle Soup is filled with tender turkey, carrots, celery, onion, and hearty egg noodles in a rich, creamy broth. It is a comforting way to use leftover turkey and makes a cozy meal for the days after Thanksgiving. Serve it with bread, rolls, or biscuits for an easy and satisfying dinner.

Course dinner, Main Dish, Soup

Cuisine American

Keyword comfort food, kid-friendly, one pot, pasta

Prep Time 1

Cook Time 50

Total Time 1 50

Servings -12 servings

Calories 345kcal

Author Laura

Equipment

Ingredients

1 leftover turkey carcass
3 cups turkey cooked and diced into bite size pieces
4 Tbsp butter
1 cup onion chopped
2 cups carrots sliced
1 cup celery sliced
¾ cup flour divided
1 tsp chicken bouillon
2 tsp salt
black pepper to taste
2 cups half and half
8 oz egg noodles

Instructions

Place the turkey carcass in a large pot (at least 8 quarts) and cover completely with water. Bring to a boil and then reduce to a simmer. Allow to simmer for 1 hour.
Remove the carcass from the pot. Pour the stock through the strainer. Take any remaining meat off the carcass. Use this as part of your 3 cups of cooked and diced turkey. Set the broth aside to cool. You will need 12 cups of the broth for this soup. Freeze any extra for future soups and other recipes.
In a large pot (at least 8 quarts), sauté the celery, carrots, and onion in butter until almost tender. Reduce the heat to low and sprinkle 1/4 cup of the flour over the vegetables. Stir to combine and cook for 1 minute. Gradually add 4 cups of the broth. Bring this mixture to a boil and cook, stirring constantly, for about two minutes, or until thickened.
Add the remaining 8 cups of broth, the bouillon, salt, pepper, and diced turkey. Reduce the heat to low and simmer for 30 minutes.
While the soup simmers, cook the egg noodles according to the package directions, drain, and set aside.
Whisk the remaining flour with the half-and-half. Slowly stir the mixture into the soup. Cook until thickened.
Stir the cooked egg noodles into the soup just before serving. Taste and adjust the salt and pepper as needed, then serve hot. Serves 10-12.

Nutrition