Creamy Turkey Noodle Soup

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Chunks of turkey, carrots, celery, and thick noodles come together in this creamy turkey noodle soup to create a perfect post-Thanksgiving meal. My family expects this soup as much as we expect the big turkey with all sides.

Creamy Turkey Noodle Soup

My middle son loves this turkey soup so much that we've labeled it HIS soup and would happily drink the broth if he allowed it. He calls this "broth soup" because he thinks turkey broth is "incredibly delicious."

Turkey soup

Hearty, comforting, and creamy, turkey soup is a favorite way to use Thanksgiving leftovers. After all the excitement of festive meals, family gatherings, and cleanup, it's wonderful to sit back and enjoy a hot plate of turkey soup.

I've tried some dull soups made with leftover turkey. This bears no resemblance to some of those tasteless, watery soups made by throwing leftover turkey chunks into store-bought broth.

The creamy turkey noodle soup I share today is full of flavor from homemade turkey broth, thickened with flour and butter, plus perfectly cooked tender egg noodles. Lovers of noodle soup will love this recipe.

We like turkey soup too much to eat only when we have a holiday. I buy several turkeys when they go on sale each year, so I can make this soup year-round.

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The creamy turkey soup freezes well and I keep portions in the freezer exclusively for my son. Thus, on nights when the rest of the family enjoys spicier soups; he has this option in place. On the occasion that we don't have turkey in the house to make this soup, it also works very well with chicken.

If you're looking for tastier turkey soup recipes, try this spicy soup from Southwest Turkey and four beans and this creamy turkey and green chili soup too.

Turkey Recipes

Turkey is much more than the centerpiece for a Thanksgiving dinner. This roast turkey with wine and herbs is an impressive and delicious dinner at any time of the year.

We love our turkey, but I have to admit that one of my favorite things about making a great roast turkey dinner is leftovers. Creamy Turkey Soup is the highlight, but there are so many delicious turkey recipes to use that leftover bird.

I love the leftovers from this southwestern Turkey chopped salad and this turkey and walnut salad with cranberry dressing enough to eat them all. Cranberry and Turkey Quesadillas wrap the best Thanksgiving flavor in a carry-on meal and Turkey Pho keeps turkey leftovers from being boring.

Leftover turkey cubes are a children's favorite that everyone loves. Barbecued turkey stuffed red potatoes are an unexpected use for the leftover turkey we look forward to each year.

Cooking tip: I use this pot to make this recipe.

Turkey soup recipe

Turkey soup preparation begins by simmering the remains of a turkey carcass to make broth. (This is my youngest son's favorite park and I'd be happy to sip the broth straight up.) It takes three quarters of the broth to make the turkey noodle soup. The leftovers I have are stored in the freezer for future soup recipes.

I add the broth to a pot of sautéed vegetables in butter. A little flour sprinkled on the vegetables and butter make the broth slightly creamy, like a fine sauce. Cooked egg noodles and a serving of real thick cream add the finishing touches to this turkey noodle soup.

After adding the cream, simply stir everything and let it heat for a few minutes. Then it's ready to be poured into bowls and hit the table.

In my opinion, creamy turkey noodle soup is the midway point between ultra-thick creamy soups like creamy cauliflower potato soup and warmer soups like chicken omelette. Each tablespoon of this soup is filled with rich egg noodles, tasty and creamy broth, and pieces of carrot and celery.

It's a meal on its own, but it would also be delicious with a side of crusty bread or oyster crackers.

You can freeze this soup easily. Simply reheat in the microwave or allow to defrost in the refrigerator to reheat on the stove. I love making a lot of this soup to keep in the freezer all winter long.

Nothing is better on a cold January night than a steaming hot plate of turkey soup!

Creamy Turkey Noodle Soup

Servings: 8-12 servings, depending on size


  • 1 leftover turkey carcass, this will make more than 3 liters of broth
  • 3 cups cooked turkey diced into small pieces
  • 4 tablespoons of butter
  • 1 medium yellow onion, chopped or 1 cup chopped onion
  • 3 large sliced ​​carrots or 1 1/2 cups sliced ​​carrots
  • 3 small sliced ​​celery stalks ot 1 1/2 cups sliced ​​celery
  • 1/4 cup flour
  • 1 teaspoon chicken-based chicken broth will also work
  • 2 teaspoons of kosher salt
  • 3/4 teaspoon freshly ground black pepper adjusts for taste
  • 2 cups of half and half cream
  • 8-10 ounces egg noodles


  • Place the turkey carcass in a large saucepan (at least 8 quarts) and cover completely with water. Bring the water to a boil and then reduce the heat. Cover the pot and simmer for 1 hour. Remove the casing from the broth in the pot. I find it easier to put a large strainer over a second large pot. I return the stock and casing through the strainer and it takes everything away from me. (I'm not trying to save any of the remaining meat from the casing, because I really don't care what it tastes like after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.

  • In a large saucepan (at least 8 quarts), sauté the celery, carrots, and onion in the butter until almost tender. Vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle flour over vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly, for about two minutes, or until thick.

  • Add the additional 8 cups of broth, broth, salt, pepper, and diced turkey. Reduce heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain, and set aside. (I prefer to cook them separately, because I can determine more precisely how soft they will be.)

  • After 30 minutes, add the cooked noodles and cream. Heat it over low heat, just to make sure everything is hot. Enjoy!

{originally published on 11/20/2011 – recipe notes and photos updated 10/4/17}

Creamy Noodles Turkey Soup

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