Creamy Turkey Noodle Soup is the ultimate cozy, comforting bowl you’ll turn to time and time again. With tender turkey (or chicken), silky broth, and al dente noodles, this soup strikes the perfect balance between rich and wholesome. It’s simple enough for a weeknight dinner yet satisfying enough to serve to guests. In just over an hour (or less, if your turkey is pre‑cooked), you’ll have a pot of warm, comforting soup that’s loaded with flavor, vegetables, and creamy goodness. Let’s dive into why you’ll love this recipe—and how to make it your own.
Why You’ll Love This Creamy Turkey Noodle Soup
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Comfort food with protein: You get tender pieces of turkey or chicken plus hearty vegetables that make this a filling, satisfying meal.
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Silky, luscious texture: The roux (flour + butter) and half & half create a creamy base that doesn’t rely solely on heavy cream.
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One‑pot simplicity: Everything cooks in a single pot — fewer dishes, less fuss, and a streamlined process.
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Flexible & forgiving: You can swap in chicken if turkey isn’t available, adjust veggies, or make it lighter by using milk or milk + stock.
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Great for leftovers: This soup reheats beautifully (just add a splash of broth if it thickens).
Ingredients
Here is what you’ll need to make this Creamy Turkey Noodle Soup (yields about 4–6 servings):
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¼ cup unsalted butter
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1 medium onion, diced
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2 celery ribs, sliced
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2 medium carrots, sliced
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2 cloves garlic, minced
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¼ cup all‑purpose flour
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1 ¼ teaspoons poultry seasoning
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6 cups chicken broth
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1 cup half & half
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6 ounces egg noodles
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12 ounces cooked turkey or chicken, cubed
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Salt and pepper, to taste
Step‑by‑Step: How to Make Creamy Turkey Noodle Soup
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Sauté vegetables
In a large stock pot over medium heat, melt the butter. Once it’s hot and melted, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables soften and edges begin to brown lightly (about 3 to 4 minutes). -
Add garlic
Add the minced garlic and sauté for 30 seconds, just until it becomes aromatic. -
Make the roux & season
Sprinkle the flour and poultry seasoning over the vegetables. Stir well to coat the veggies and form a paste. Let it cook for approximately 1 minute to eliminate any raw flour flavor. -
Add liquids & noodles
Gradually pour in the chicken broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom of the pot (this is deglazing). Add the half & half and egg noodles. -
Simmer
Bring the soup to a gentle simmer. Cover, reduce heat to low, and cook just until the noodles are al dente (follow the timing on the pasta package). -
Add turkey
Stir in the cubed, cooked turkey (or chicken) until heated through. -
Adjust thickness & seasoning
If the soup seems thin, let it rest off heat for 5 minutes—the noodles and residual heat will help thicken it. Taste and season with salt and pepper as needed. -
Serve warm
Ladle into bowls, garnish if desired (fresh parsley, chives, or a sprinkle of black pepper), and enjoy.
Helpful Tips
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Use high‑quality broth (homemade or low‑sodium store‑bought) for the best flavor.
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Don’t skip the deglazing step — it adds depth by dissolving browned bits from the pot bottom.
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Stir constantly when adding liquids to prevent lumps.
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If your noodles are cooking faster than the turkey is heated through, remove some soup early and add noodles later or add turkey sooner.
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For extra body, you can whisk in a bit more flour in cold broth before adding to avoid clumps.
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Keep stirring gently while noodles are cooking so they don’t stick or clump.
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Be cautious with salt early on — your broth and turkey may already contain salt.
Substitutions and Variations
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Protein substitute: Use cooked chicken, rotisserie chicken, or even leftover pork.
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Milk swap: If half & half is unavailable, you can use whole milk (for a lighter version) or a mix of milk plus a splash of cream.
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Gluten‑free version: Use a gluten‑free flour alternative for the roux and a GF pasta (rice noodles or gluten‑free egg noodles).
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Vegetarian twist: Replace turkey with extra vegetables (such as mushrooms) and use vegetable broth, though it won’t be strictly “turkey noodle soup” anymore.
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Extra veggies: Add peas, corn, or zucchini toward the end of cooking for more color and nutrition.
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Spicy twist: Add a pinch of cayenne or smoked paprika to deepen flavor.
Storage Instructions
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Refrigerator: Store in an airtight container in the fridge for 3–4 days. Before reheating, you may need to stir in a splash of broth or water to loosen the texture (the pasta absorbs liquid over time).
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Freezing: Cream-based soups with pasta typically don’t freeze well, as the texture may separate or turn grainy upon thawing.
Nutritional Information
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Calories: ~ 502 kcal
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Carbohydrates: ~ 47 g
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Protein: ~ 29 g
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Fat: ~ 23 g
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Saturated Fat: ~ 12 g
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Cholesterol: ~ 134 mg
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Sodium: ~ 1525 mg
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Potassium: ~ 808 mg
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Fiber: ~ 3 g
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Sugar: ~ 4 g
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Vitamin A: ~ 5722 IU
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Vitamin C: ~ 30 mg
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Calcium: ~ 141 mg
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Iron: ~ 3 mg
Serving Suggestions
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Serve with crusty bread, dinner rolls, or garlic toast to help soak up the creamy broth.
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Pair with a light side salad (mixed greens with a simple vinaigrette) to balance richness.
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Garnish each bowl with fresh herbs like parsley or chives for color and brightness.
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Add a sprinkle of grated Parmesan or a dash of freshly ground black pepper for a finishing touch.
Frequently Asked Questions About Creamy Turkey Noodle Soup
Can I use leftover turkey from a roast or Thanksgiving dinner?
Yes — that’s a perfect use for leftover roast turkey. Just cube or shred the meat and stir it in at the end to warm through. Avoid overcooking it so it stays tender.
Will the soup thicken too much as it sits?
Because the noodles absorb liquid over time and the roux thickens the base, the soup can become thicker as it rests. If it becomes too thick, add a splash of broth or water to reach your desired consistency. Let it rest for 5 minutes after cooking or after reheating to allow the flavors to settle.
Can I use a different pasta than egg noodles?
Yes — you can use other short pastas (like small shells, rotini, or mini farfalle), but the cooking time may vary. Adjust cooking duration accordingly and monitor texture.
Is it okay to skip the roux (flour + butter) and just stir in cream or milk?
You could skip the roux, but the roux helps the soup develop a richer body and prevents separation. Without it, the soup will likely be thinner and may separate more easily when reheated.
How do I reheat leftovers without curdling the soup?
Gently reheat over low to medium heat. Stir frequently and if the soup seems too thick, add a little broth or milk gradually. Avoid bringing it to a hard boil, as that can cause the dairy to separate.
Conclusion
Thank you so much for trying this Creamy Turkey Noodle Soup! I hope that as you taste each spoonful, you feel wrapped in warmth and comfort. This recipe has become one of my go‑to favorites any time I have leftover turkey or need a cozy, satisfying dinner. It’s simple, flavorful, and forgiving — plus it warms both body and soul. I genuinely hope you enjoy making and sharing it as much as I do. Here’s to hearty meals, delicious memories, and the joy of cooking. Happy soup season — and thank you for being part of my food‑loving community!
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Creamy Turkey Noodle Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Creamy Turkey Noodle Soup is a cozy, hearty dish made with tender turkey, vegetables, egg noodles, and a creamy broth—all in one pot!
Ingredients
¼ cup unsalted butter
1 medium onion, diced
2 celery ribs, sliced
2 medium carrots, sliced
2 cloves garlic, minced
¼ cup all-purpose flour
1 ¼ teaspoons poultry seasoning
6 cups chicken broth
1 cup half & half
6 ounces egg noodles
12 ounces cooked turkey or chicken, cubed
Salt and pepper, to taste
Instructions
-
Sauté vegetables
In a large stock pot over medium heat, melt the butter. Once it’s hot and melted, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables soften and edges begin to brown lightly (about 3 to 4 minutes). -
Add garlic
Add the minced garlic and sauté for 30 seconds, just until it becomes aromatic. -
Make the roux & season
Sprinkle the flour and poultry seasoning over the vegetables. Stir well to coat the veggies and form a paste. Let it cook for approximately 1 minute to eliminate any raw flour flavor. -
Add liquids & noodles
Gradually pour in the chicken broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom of the pot (this is deglazing). Add the half & half and egg noodles. -
Simmer
Bring the soup to a gentle simmer. Cover, reduce heat to low, and cook just until the noodles are al dente (follow the timing on the pasta package). -
Add turkey
Stir in the cubed, cooked turkey (or chicken) until heated through. -
Adjust thickness & seasoning
If the soup seems thin, let it rest off heat for 5 minutes—the noodles and residual heat will help thicken it. Taste and season with salt and pepper as needed. -
Serve warm
Ladle into bowls, garnish if desired (fresh parsley, chives, or a sprinkle of black pepper), and enjoy.
Notes
Soup thickens as it sits—add more broth if needed.
For thinner soup, add broth or water.
Best fresh; not recommended for freezing due to dairy.
Reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 502 kcal
- Carbohydrates: 47 g
- Protein: 29 g