Description
This comforting Turkey Noodle Soup is a perfect way to use leftover turkey, combining tender shredded meat, wide egg noodles, and fresh vegetables in a rich, creamy broth infused with fresh herbs. Ready in just 30 minutes, it features a smooth, thickened base with turkey stock and milk, finished with a bright squeeze of lemon juice, grated Parmesan, and a hint of chili oil for a flavorful, heartwarming meal.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 4 medium carrots, cut into 1/4-inch coins
- 3 stalks celery, cut into 1/2-inch pieces
- 1 large shallot, finely chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 6 cups good quality turkey stock or chicken stock, divided (plus more as needed)
- 2 cups milk (1% used)
- 10 sprigs fresh thyme, tied together as a bundle
- 2 bay leaves
- 1/4 cup finely chopped parsley or dill (plus more for serving)
Main Ingredients
- 6 ounces dry wide egg noodles
- 3 cups shredded cooked turkey (leftover Thanksgiving turkey or rotisserie chicken)
To Garnish
- Fresh lemon juice, to taste
- Freshly grated Parmesan cheese
- Drizzle of chili oil
Instructions
- Soften vegetables: In a Dutch oven or large pot, heat the butter over medium heat. Add the carrots, celery, and shallot. Cook, stirring occasionally, until the shallot is softened and the vegetables begin to tenderize, about 4 minutes.
- Add aromatics: Stir in minced garlic, kosher salt, and ground black pepper. Cook while stirring constantly for 30 seconds to release the garlic's fragrance without burning.
- Incorporate flour: Sprinkle the all-purpose flour over the vegetables in the pot. Cook, stirring continuously for 1 full minute to cook out the raw flour taste; ensure no white flour bits remain.
- Thicken the base: Gradually pour in 2 cups of the turkey stock while stirring constantly to avoid lumps. Then add the milk. Increase the heat to bring the mixture to a low boil, frequently stirring and scraping the bottom to prevent sticking. Let it bubble gently for 3 to 5 minutes until the soup thickens slightly.
- Add herbs and remaining stock: Stir in the remaining 4 cups of stock, thyme bundle, bay leaves, and the chopped parsley or dill. Mix well.
- Cook noodles: Increase heat to bring the soup to a full boil. Add the wide egg noodles and cook uncovered, stirring often and scraping the pot bottom to prevent sticking, until noodles are al dente, about 7 to 9 minutes or according to package instructions.
- Finish with turkey: Reduce heat to a simmer and add the shredded cooked turkey. Warm through for 1 to 2 minutes. Adjust the soup thickness by adding additional stock or water if you prefer a brothier consistency. Taste and adjust seasoning as needed.
- Serve: Remove and discard the bay leaves and thyme bundle. Ladle the hot soup into bowls. Finish with a squeeze of fresh lemon juice, freshly grated Parmesan cheese, and a drizzle of chili oil to taste. Garnish with extra fresh herbs if desired and serve immediately.
Notes
- Use good quality turkey or chicken stock for the best flavor.
- Wide egg noodles work best, but you can substitute other noodles if desired.
- Adjust the thickness of the soup by adding more stock or water after adding turkey.
- Fresh herbs like parsley or dill brighten the soup — use according to preference.
- Optional chili oil adds a nice subtle heat; omit if sensitive to spice.
- Leftover turkey can be from any cooked turkey or substitute rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
