Turkey Noodle Soup

A heart warming easy Turkey Noodle Soup made with onions, celery, carrots, and egg noodles in a creamy turkey broth seasoned full of flavor from fresh rosemary and thyme.

Course Soup

Cuisine American

Keyword creamy turkey noodle soup, homemade turkey noodle soup, leftover turkey noodle soup

Prep Time 10

Cook Time 25

Servings servings

Calories 2124kcal

Author Beth Pierce

Ingredients

1 tablespoon vegetable oil
1 onion chopped
3 stalks celery chopped
3 carrots chopped
2 cloves garlic minced
2 teaspoons fresh rosemary finely chopped
2 teaspoons fresh thyme leaves
½ teaspoon dried marjoram or oregano
¼ teaspoon poultry seasoning
¼ teaspoon fresh ground black pepper
6 cups low sodium turkey or chicken broth reserve 1 cup
3 cups uncooked wide egg noodles
¼ cup flour
2 ½ cups shredded or diced cooked turkey
salt and pepper to taste
chopped fresh parsley garnish

Instructions

Heat the oil in a Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots cooking until the onions and celery are soft. Reduce the heat to low and add the garlic, rosemary, thyme, marjoram, poultry seasoning, and black pepper. Cook for 1 minute while stirring constantly.
Add the turkey broth (reserving 1 cup) and bring to a simmer. Add the egg noodles and cook for 5 minutes. Whisk together the flour and the reserved turkey broth. Slowly pour it into the soup while stirring.
Add the cooked turkey and stir to combine. Cook until the noodles are soft and the soup is slightly thickened. Season with salt and pepper to taste. If desired garnish with fresh parsley.

Notes

For aesthetic purposes peel the carrots. It brings out that beautiful bright orange color.
Use the curly egg noodles. They cook up so perfect in soups and they keep that fun curly thing going on.
You can substitute cooked chicken or even smoked sausage for the turkey.
If you don't like one of the herbs just omit it or substitute one that you do like. As I always say don't throw the baby out with the dish water.
This recipe is best served shortly after it is cooked so the noodles do not become too soft.
If you are going to save part of this recipe for leftovers for best results hold back on adding the noodles. Remove the portion you are reserving before adding the noodles. When reheating the leftovers bring the soup to a simmer and add the noodles cooking until they are tender. This same tip applies if you are freezing the soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in heavy duty freezer bags or containers for up to 3 months.

Nutrition