Creamy Turkey Noodle Soup

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When the weather turns chilly and you’re craving something comforting, nothing satisfies quite like a warm bowl of Creamy Turkey Noodle Soup. This rich and hearty soup brings together tender pieces of turkey, soft egg noodles, and vibrant vegetables in a luscious, creamy broth that soothes from the inside out. It’s the perfect way to use up leftover turkey, especially after holidays, and transforms simple ingredients into a meal that feels like a hug in a bowl.

What sets this version apart is the creamy base—it adds a silky texture that elevates the classic noodle soup. Carrots, celery, and onions add flavor and crunch, while fresh herbs and a touch of black pepper round out the dish. Whether you’re feeding a family or prepping for cozy lunches, this soup delivers both taste and nostalgia.

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Ingredients for Creamy Turkey Noodle Soup

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 3 medium carrots, sliced
• 1/3 cup all-purpose flour
• 6 cups turkey or chicken broth
• 2 cups cooked turkey, shredded
• 2 cups egg noodles
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional for garnish)

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Step-by-Step Instructions for Creamy Turkey Noodle Soup

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Step 1: Sauté the Vegetables

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.

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Step 2: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1–2 minutes, stirring constantly. This helps eliminate the raw flour taste and starts to form the creamy base for your soup.

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Step 3: Add Broth and Simmer

Gradually pour in the turkey or chicken broth while whisking to avoid lumps. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10–12 minutes. The broth will begin to thicken slightly.

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Step 4: Add Turkey and Noodles

Stir in the shredded turkey and egg noodles. Simmer uncovered for about 8–10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.

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Step 5: Stir in Cream and Seasonings

Pour in the heavy cream (or half-and-half), then add the dried thyme, salt, and black pepper. Mix well and let it heat through for another 3–5 minutes without boiling. Adjust seasoning to taste.

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Step 6: Garnish and Serve

Remove from heat and sprinkle with freshly chopped parsley if using. Serve hot with crusty bread or crackers for a complete, satisfying meal.

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Storage Instructions

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To keep your Creamy Turkey Noodle Soup fresh and delicious, proper storage is key:

• Refrigerator: Allow the soup to cool completely, then store it in an airtight container. It will keep in the fridge for up to 4 days. Note: the noodles may absorb more liquid as it sits, so you might need to add a splash of broth or cream when reheating.
• Freezer: If you’d like to freeze the soup, it’s best to do so before adding the noodles and cream. Freeze in sealed, freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the fridge overnight, reheat gently on the stove, and then stir in freshly cooked noodles and cream.
• Reheating: Warm the soup over medium heat on the stovetop, stirring frequently. Avoid boiling once the cream is added, as it may cause separation.

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Estimated Nutrition

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Here is an approximate nutritional breakdown per 1½ cup serving:

• Calories: 320
• Protein: 20g
• Fat: 16g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 4g
• Sodium: 670mg

Nutritional values can vary based on specific brands and ingredients used.

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Frequently Asked Questions

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What kind of turkey works best for this soup?

Leftover roasted turkey is ideal, especially dark meat for extra flavor, but any cooked, shredded turkey will work.

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Can I substitute chicken instead of turkey?

Absolutely! Shredded or diced cooked chicken is a great alternative and works just as well.

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Can I make this soup gluten-free?

Yes—use gluten-free flour for thickening and substitute regular egg noodles with a gluten-free variety.

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What can I use instead of heavy cream?

Half-and-half, evaporated milk, or full-fat coconut milk can be used, depending on your dietary preferences.

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How do I keep the noodles from getting soggy?

For best texture, cook the noodles separately and add them to each bowl just before serving.

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Can I add more vegetables?

Of course! Corn, peas, green beans, or spinach make great additions to bulk up the soup.

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Is this soup suitable for meal prep?

Definitely. It reheats well, especially if you store the noodles separately.

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### What herbs pair well with this soup?

Thyme, rosemary, parsley, or a bay leaf while simmering can enhance the flavor profile.

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