This Creamy Turkey Noodle Soup recipe is a warm and comforting hug in a bowl. Perfect for chilly evenings or when you need a little pick-me-up, it's surprisingly easy to make and packed with flavor. I was inspired to create this recipe after a long day of hiking in the mountains with a friend, and we both craved some hearty goodness afterwards. It’s become a family favorite, and I’m excited to share it with you!

What makes this recipe stand out? It's all about that luscious, creamy texture without being overly heavy. We achieve that perfect balance with a simple roux of flour and cream, adding richness and thickness without overpowering the delightful taste of turkey and noodles. I’ve tried many different variations over the years, and this one has definitely become my go-to for maximum satisfaction.

Creamy Turkey Noodle Soup

Name: Creamy-Turkey-Noodle-Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Holiday
Ingredients: 1 tablespoon Olive oil or butter; 1 medium, chopped Onion; 2 medium, chopped Carrots; 8 cups Turkey broth; 2 cups Shredded cooked turkey; 1/2 cup Heavy cream; 1/4 cup All-purpose flour; To taste Salt and pepper; 1 cup Egg noodles; For garnish (optional) Fresh parsley

This creamy turkey noodle soup recipe is a comforting classic, made with a simple yet flavorful broth, tender turkey, and perfectly cooked egg noodles. It's the perfect dish for chilly evenings or whenever you're craving a hearty and satisfying meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First, gather your ingredients! Make sure your turkey is fully cooked and shredded. If you're using leftover turkey, even better – less work for you!
Next, grab your large pot. Add a tablespoon of olive oil or butter to the pot and place it over medium heat. This will help to saute your veggies later.
Finely chop one medium onion and two carrots. This might seem like a lot, but trust me—the onion and carrots add so much depth of flavor to the soup! We want good stuff in there!
Once the pot is heated, add the chopped onion and carrots to the pot. Saute for about 5-7 minutes, or until the onions are translucent and the carrots are slightly softened. Don't let them burn! Keep stirring.
Now, add 8 cups of turkey broth to the pot. Bring it to a gentle simmer – we don't want it boiling wildly here. Once simmering, add your 2 cups of shredded turkey. Let those flavors start to meld together.
In a separate bowl, whisk together 1/2 cup of heavy cream (full-fat for maximum creaminess!), 1/4 cup of all-purpose flour, and a pinch of salt and pepper. Whisk until it’s smooth to make a nice creamy roux—this will thicken our soup.
Slowly pour the cream mixture into the simmering soup, whisking constantly. This prevents the cream from curdling, and it will slowly thicken as it simmers with the broth and turkey.
Stir in 1 cup of egg noodles. Make sure they're evenly distributed and don't clump together. Let the noodles cook according to package directions, usually around 8-10 minutes, until tender but not mushy.
Once the noodles are cooked, remove the pot from the heat. Taste the soup and adjust seasonings if needed. You might want a little extra salt, pepper, or even a dash of your favorite herbs and spices.
Ladle your Creamy Turkey Noodle Soup into bowls and serve immediately. Garnish with a sprinkle of fresh parsley, if desired, for that extra pop of color and flavor! Enjoy!