Creamy Turkey Soup With Homemade Noodles Recipes

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CREAMY TURKEY NOODLE SOUP RECIPE USING LEFTOVER TURKEY



Creamy Turkey Noodle Soup Recipe using leftover turkey image

This creamy turkey noodle soup is great for using up Thanksgiving leftovers. Or any time you have extra cooked turkey on hand that needs to be eaten.

Provided by Savory With Soul

Categories     Main Course     Soup

Time 55m

Number Of Ingredients 13

2 Tbsp oil
1 small onion (, chopped, about 1 cup)
2 stalks celery (, chopped, about 1 cup)
1 Tbsp garlic (, minced (about 3 cloves))
2 tsp thyme (, dry)
2 tsp sage (or oregano, dry)
1 large carrot (, chopped or sliced, about 1 cup)
2 cups turkey (or chicken, cooked and cubed)
7 cups chicken broth (or stock)
¼ tsp salt (, more to taste)
2 cups pasta (, uncooked, small type like rotini or macaroni)
2 Tbsp flour (, all purpose)
½ cup cream

Steps:

  • Preheat Dutch oven or heavy pot on stove top at medium heat. Add oil, onion, celery, garlic, thyme, and sage and stir.
  • Cook 5 minutes until beginning to brown.
  • Reduce heat to low-medium (3-4). Add carrot, turkey, broth, and salt. Stir together and cook 30-40 minutes covered or until vegetables are tender.
  • Add pasta, cover and cook 10 minutes.
  • Uncover and take 1/2 cup of broth from the pot to a small bowl or measuring cup. Add the flour to the broth and whisk until smooth.
  • Turn heat to low. Add the cream to the broth and flour mixture and whisk together. Add to the soup pot and mix in.
  • Cover and let heat through 5-10 minutes. Stir and serve.

Nutrition Facts : Calories 321 kcal, Carbohydrate 17 g, Protein 16 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 2389 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CREAMY TURKEY NOODLE SOUP



Creamy Turkey Noodle Soup image

Creamy Turkey Noodle Soup is a hearty, comforting meal that's made in a single pot and ready in 30 minutes. This easy homemade soup is filled with tender turkey, egg noodles, and healthy vegetables.

Provided by Heather

Categories     Main Course     Soup

Time 25m

Number Of Ingredients 11

4 tablespoons unsalted butter
1 medium onion (diced)
2 celery ribs (sliced)
2 carrots (sliced)
2 cloves garlic (minced)
4 tablespoons all-purpose flour
1 1/4 teaspoons poultry seasoning
6 cups chicken broth
1 cup half & half
6 ounces egg noodles
12 ounces cooked turkey (or chicken, cubed)

Steps:

  • In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
  • Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
  • Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
  • Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

Nutrition Facts : Calories 502 kcal, Carbohydrate 47 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 134 mg, Sodium 1525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES



Turkey Soup with Egg Noodles and Vegetables image

Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.

Provided by Robin Miller : Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  • Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
  • Remove from heat, discard bay leaves and stir in parsley.

CREAMY TURKEY NOODLE SOUP



Creamy Turkey Noodle Soup image

I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. -Carol Perkins, Washington, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1/3 cup butter, cubed
1 medium carrot, shredded
1 celery rib, finely chopped
1/3 cup all-purpose flour
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
1/2 cup 2% milk
1 cup uncooked kluski or other egg noodles
2 cups cubed cooked turkey
1-1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

Nutrition Facts : Calories 285 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 823mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

SENSATIONAL TURKEY NOODLE SOUP



Sensational Turkey Noodle Soup image

Here is a great idea for that leftover turkey! Combine it with a few simple ingredients to make a sensational soup that's incredibly good. It's a breeze to prepare, but one taste guarantees that this will become a soup time favorite recipe.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 4

Number Of Ingredients 5

3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 medium carrot, peeled and sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

Steps:

  • Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
  • Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2.4 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 884 mg, Sugar 1.8 g

CREAMY TURKEY SOUP



Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

  • In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

OLD MAN'S TURKEY NOODLE SOUP



Old Man's Turkey Noodle Soup image

My Dad cooks nothing, except for this soup -- old fashioned, simple, and delicious!

Provided by KDcook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

3 turkey drumsticks
3 quarts water
2 large onions, chopped
4 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon celery salt
2 cups uncooked egg noodles

Steps:

  • Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 14.9 g, Cholesterol 74.8 mg, Fat 5.8 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 1092.6 mg, Sugar 3.7 g

BEST EVER CREAMY TURKEY NOODLE SOUP



Best Ever Creamy Turkey Noodle Soup image

This is terrific, creamy soup and a really easy, delicious way to get rid of some of that leftover turkey.

Provided by BogeysMom

Categories     Poultry

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup light butter
2/3 cup all-purpose flour
4 cups milk
2 teaspoons salt
2 (15 ounce) cans chicken broth
1 tablespoon herbes de provence
4 bay leaves
1 tablespoon celery seed
2 teaspoons garlic powder
2 tablespoons lemon pepper
2 teaspoons ground black pepper
4 ounces cream cheese
2 cups water
1/2-1 cup finely grated parmesan cheese
8 ounces wide egg noodles
3 cups shredded cooked turkey

Steps:

  • Melt butter in a large soup pot.
  • Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
  • Add the milk, salt and broth and whir with a hand blender til smooth.
  • Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
  • Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
  • Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
  • Stir in the parmesan and turkey.

Nutrition Facts : Calories 414, Fat 22, SaturatedFat 12.2, Cholesterol 106, Sodium 1024.2, Carbohydrate 29.2, Fiber 1.2, Sugar 1.2, Protein 24.4

CREAMY TURKEY SOUP WITH HOMEMADE NOODLES



Creamy Turkey Soup With Homemade Noodles image

Make and share this Creamy Turkey Soup With Homemade Noodles recipe from Food.com.

Provided by nleewebb

Categories     For Large Groups

Time P1DT3h

Yield 1 cup, 16 serving(s)

Number Of Ingredients 22

2 cups all-purpose flour
1 egg
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup butter
1 large onion, chopped finely
1 carrot, pealed and chopped
2 celery ribs, pealed and chopped
2 garlic cloves, minced
1 tablespoon herbes de provence
4 cups milk
1 teaspoon salt
2 (15 ounce) cans chicken broth
3 bay leaves
1 tablespoon celery seed
2 teaspoons garlic powder
2 tablespoons lemon pepper
2 teaspoons black pepper
4 ounces cream cheese
2 cups water
3 cups turkey, rough chopped
1/2 cup grated parmesan cheese

Steps:

  • Noodle Preparation: place 2 cups flour, poultry seasoning and 1 teaspoon salt in medium bowl, stirring to combine. Make hole in middle and crack egg into hole. Add in 2 tablespoons ice water, stir with fork to combine. Add small amounts of ice water until dough comes together. Put out on floured surface, kneading until dough is smooth. Roll out with rolling pin to about 1/8". Cut with pizza cutter into long strips, to your desired width. (I like thin noodles, my husband cuts into 1" square 'dumplings'.) Leave on counter to 'dry'. Or place a cotton dish towel on a cookie sheet and lay noodles on cloth. Set aside until noodles are 'dry' to touch.
  • In large stock pot over medium low heat, melt 1/2 cup butter, adding in chopped onion, celery, carrots and minced garlic. 'Sweat' the onions until translucent. Stir in flour, continually stirring for 1-2 minutes, or until flour is somewhat 'cooked'.
  • Add the milk, salt and broth, and whir with a hand blender until smooth. (if you don't have a hand blender, you can add salt and a small amount of broth, stirring to combine with flour, and place in standard blender, pulsing until blended. Add back into stock pot, adding the remaining milk and broth.).
  • Add to the pot the herbs de provence, bay leaves, celery seed, garlic powder, lemon pepper and black pepper.
  • Simmer until begging to thicken, and add the cream cheese that is cut into cubes. Stir until smooth.
  • Stir in the water, and bring the mixture to a simmer. Add the egg noodles, cooking for 8-10 minutes, until the noodles are tend.
  • Stir in parmesan cheese and turkey. Reduce heat to low. Cover and heat until ready to serve.

Nutrition Facts : Calories 208.5, Fat 12.2, SaturatedFat 7.2, Cholesterol 46, Sodium 630.5, Carbohydrate 17.6, Fiber 0.9, Sugar 1.2, Protein 7.2

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TURKEY NOODLE SOUP - BUNS IN MY OVEN
2019-11-18 Instructions. Add the butter to a large stock pot or dutch oven over medium heat. 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.
From bunsinmyoven.com
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RECIPE—CREAMY TURKEY NOODLE SOUP - DIVADICUCINA.COM
2018-01-29 Note: For a delicious turkey alfredo pasta bake, use 5 cups of uncooked noodles instead of 2 and follow the rest of the recipe as usual. The pasta will soak up most of the liquid. When your pasta is cooked al dente, probably about 10 minutes, remove from heat and put in a large baking dish. (The pasta will finish cooking while baking in the oven.) Top pasta with …
From divadicucina.com
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CREAMY TURKEY NOODLE SOUP - BAREFEET IN THE KITCHEN
2021-11-15 I add the broth to a pot of vegetables sauteed in butter. A little flour sprinkled over the veggies and butter turns the broth lightly creamy, like a thin gravy. Cooked egg noodles and a helping of real heavy cream add the finishing touches to this turkey noodle soup.
From barefeetinthekitchen.com
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Top Asked Questions

What do you put in Turkey noodle soup?
This easy homemade soup is filled with tender turkey, egg noodles, and healthy vegetables. In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes.
How to cook Turkey and carrots Soup?
In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency.
How long does it take to make creamy Turkey noodle soup?
Creamy Turkey Noodle Soup is a hearty, comforting meal that's made in a single pot and ready in 30 minutes. This easy homemade soup is filled with tender turkey, egg noodles, and healthy vegetables. In a stock pot over medium heat, add butter.
How to cook Turkey and peas soup?
Directions. In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas;

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