Turkey Noodle Soup
This Turkey Noodle Soup is SO comforting! Creamy broth, tender turkey, and fresh veggies make a hearty, nourishing bowl perfect for chilly days.
Equipment
- Large stockpot or Dutch oven
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients
- 4 tbsp butter for sautéing the veggies and adding richness
- 0.5 onion diced, adds savory depth to the soup base
- 3 carrots peeled and diced, for a subtle sweetness and texture
- 2 stalks celery diced, brings a fresh, aromatic crunch
- 1 tsp garlic minced, enhances flavor with a gentle kick
- 1.5 tsp dried thyme a classic herb that pairs beautifully with turkey
- 1 tsp dried parsley adds a mild, fresh note
- 0.5 tsp dried basil rounds out the herbal profile
- 0.33 cup flour used to thicken the soup and create a creamy texture
- 8 cups turkey broth or chicken broth, the flavorful liquid base
- 4 cups turkey shredded, the star protein of the soup
- 12 oz canned evaporated milk adds creaminess without heaviness
- 1.5 tsp salt or more to taste, essential for seasoning
- 0.5 tsp pepper or more to taste, adds a subtle heat
- 12 oz dried homemade style egg noodles tender noodles that soak up the broth perfectly
- 1 cup frozen peas added last, a pop of sweetness and color
Instructions
- Melt 4 tablespoons of butter in your large stockpot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables soften, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the dried thyme, parsley, and basil, stirring to combine. Next, gradually sprinkle the 1/3 cup of flour over the veggies, stirring constantly to create a roux. Cook this mixture for 2-3 minutes, which will help thicken the soup later and give it a lovely velvety texture.
- Slowly whisk in the 8 cups of turkey broth, making sure to break up any lumps from the flour. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Stir in the shredded turkey, evaporated milk, salt, and pepper. Simmer for another 5 minutes, stirring occasionally to make sure the soup is heated through and the seasoning is balanced.
- Add the dried egg noodles to the pot, cooking according to package instructions, usually about 7-9 minutes, until tender but still firm to the bite. Stir occasionally to prevent the noodles from sticking together.
- Finally, stir in the frozen peas and cook for an additional 2 minutes until warmed through. Taste and adjust the salt and pepper if needed. Ladle the Turkey Noodle Soup into bowls and enjoy the perfect harmony of creamy broth, hearty turkey, and tender noodles.
Notes
- Add a pinch of red pepper flakes or hot sauce to give the soup a spicy kick.
- Substitute dried herbs with fresh thyme, parsley, and basil for a brighter flavor.
- Use gluten-free flour and noodles to make this recipe gluten-free.
- Cook noodles separately to avoid sogginess, adding them to bowls when serving.
- The soup freezes well for up to 3 months; add noodles fresh after reheating for best texture.