Use up those turkey leftovers and make this fabulous creamy turkey soup recipe! Loaded with vegetables, turkey, and egg noodles, this soup makes a perfect dinner on a chilly day. This turkey soup recipe is extremely easy to make; it is basically a toss the ingredients into the pot recipe you will not want to miss!
Turkey is a comforting meal, a comfort food meal to some. It is the main entree at many holiday meals (Christmas dinner, Thanksgiving dinner) in the United States. When the meal is over and the turkey carcass is all that is left after the carving, many people wonder what to do with all the leftover meat from that turkey dinner!
Creamy Turkey Soup Recipe
While we consume a lot of the roast turkey after it is cooked, it is always amazing that there can still be pounds and pounds of bird leftover. We do the typical thing every household does after the holidays and make a lot of hot turkey sandwiches to try and use it up. We do not like to waste any of that delicious turkey, which sometimes takes being creative and thinking outside the box…or outside the sandwich like when we made these terrific turkey turnovers.
When we have had enough of the sandwiches and would like to save some of that turkey goodness, our favorite way to use the rest of the leftover Thanksgiving turkey is to make this wonderful creamy turkey soup recipe. It is an extremely easy and quick recipe to whip up. Plus, it can use up quite a large chunk of remaining turkey meat if need be. It is a great recipe to make and eat any time of year.
We have served Thanksgiving turkey soup with our Thanksgiving meal before. Some people may think “too much turkey” but what is a holiday without excess!?
How Do You Make Creamy Turkey Soup?
1. You are going to be so surprised at how easy this turkey soup recipe is. Start by getting out a large boiling pot or stockpot. Place the butter, onions, celery, and carrots in the bottom and saute until they’ve softened, but not browned.
2. Once the vegetables have softened, add the Wondra and mix well before adding in 2 cups of the broth and all the milk, gradually, while constantly stirring.
3. Once the mixture has thickened, add in the rest of the ingredients and simmer until the egg noodles have softened. Only stir occasionally.
Tips and variations for Making Creamy Turkey Soup
● If you are unsure what Wondra is, it is an all-purpose instant, quick-mixing flour. While we use Wondra a lot, it is merely a name brand and you can use a different all-purpose instant, quick-mixing flour (if you can find one).
● You can add more than the listed amount of chopped, cooked turkey to your soup.
● We like white pepper in this homemade turkey soup recipe, but if you do not have any on your spice shelf, substitute black pepper.
● Turkey broth or turkey stock can be used. If you have not made delicious homemade turkey stock from leftover turkey bones or homemade turkey broth (and you really should), you can substitute chicken broth or chicken stock. It will have a little different taste.
● You can double the recipe (provided your soup pot or stockpot is big enough!)
● It is best to not overcook the soup once you have added the noodles. If cooked for too long, the noodles can turn mushy.
● This creamy turkey soup recipe does freeze well. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
Common Questions About Creamy Turkey Soup
How Long Does it Take to Make Turkey Broth?
If you are making your own turkey stock, it can take up to 3 hours of simmering, or an hour in a pressure cooker. However, I suggest saving the juices from the turkey which is a great broth to use for this soup and other recipes. If you do not have homemade turkey stock, you can purchase it in the store.
What is the Difference Between Turkey Stock and Turkey Broth?
The biggest difference between a broth and a stock is the part of the turkey they’re made with. The same goes for chicken, beef, etc. Stock is usually made from mostly bones and has a lighter flavor while the broth is made from meatier pieces and has a heavier taste to it.
What Can I Do With Leftover Soup?
You can store this turkey soup in the fridge inside an airtight container for up to a week. However, if you do not plan on eating it in the next week, I would freeze it.
If you are trying to find ways to use up other leftover soups, you can try pouring it over rice or pasta, baking it in a pie, turning it into a casserole, etc.
Can You Cook Pasta in Soup?
Of course, you can! However, you have to be smart about when you put it into the soup during the cooking process. If noodles are put in too soon, they can turn mushy resulting in an unpalatable texture. When pasta is added to soup, it is usually done as one of the last steps of the recipe so the soup can simmer for a short time while the noodles are softening up. The same goes for making soup in a crockpot. If you want to add noodles, do so only a few minutes before serving, and do not leave them stewing in the crockpot for very long or they will turn very soft (not in a good way).
Creamy Turkey Soup Recipe Ingredients:
● ¼ cup Butter
● 1 cup Celery, minced
● 1 cup Onion, minced
● 2 cups Carrots, diced
● ¼ cup Wondra
● 7 cups Turkey Broth, divided
● 2 cups Milk
● 1 tsp No-Salt Cajun Seasoning
● ½ tsp White Pepper
● 1/8 tsp Cayenne Pepper
● 1 tsp Dried Parsley
● 3 cups Cooked Turkey, chopped
● 8oz Wide Eggs Noodles
Creamy Turkey Soup Mise en Place:
Creamy Turkey Soup Recipe Directions:
1. Melt butter in a soup pot.
2. Add the celery, onions, and carrots to the melted butter and sauté until soft, but not brown.
3. Add the Wondra and mix well.
4. Gradually add in 2 cups of turkey broth, and the milk.
5. Cook until thickened, stirring constantly.
6. Add in remaining broth, stir.
7. Add the no-salt Cajun seasoning, white pepper, cayenne pepper, dried parsley, and stir until well combined.
8. Add the chopped, cooked turkey; stir.
9. Add the wide egg noodles. Stir.
10. Simmer 10-12 minutes until the egg noodles are tender, stirring occasionally.
- ¼ cup Butter
- 1 cup Celery, minced
- 1 cup Onion, minced
- 2 cups Carrots, diced
- ¼ cup Wondra
- 7 cups Turkey Broth, divided
- 2 cups Milk
- 1 tsp No-Salt Cajun Seasoning
- ½ tsp White Pepper
- 1/8 tsp Cayenne Pepper
- 1 tsp Dried Parsley
- 3 cups Cooked Turkey, chopped
- 8oz Wide Eggs Noodles
- Melt butter in a soup pot.
- Add the celery, onions, and carrots to the melted butter and sauté until soft, but not brown.
- Add the Wondra and mix well.
- Gradually add in 2 cups of turkey broth, and the milk.
- Cook until thickened, stirring constantly.
- Add in remaining broth, stir.
- Add the no-salt Cajun seasoning, white pepper, cayenne pepper, dried parsley, and stir until well combined.
- Add the chopped, cooked turkey; stir.
- Add the wide egg noodles. Stir.
- Simmer 10-12 minutes until the egg noodles are tender, stirring occasionally.
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Le Creuset of America PG9102S4-1616 Soup Bowls (Set of 4), 22 oz/6.25", White
Microwave-Safe Bowl Sets- Wheat Straw Bowls 4 Pack 6.8 inch Large Size Unbreakable Degradable Bowl Reusable Eco Friendly Cereal Bowls for Soup,Dessert and Salad - Easy Dishwasher Safe（Green）
V VANCASSO Porcelain Bowls Set for Salad Soup Cereal Rice Snack Dinnerware Bowl Set 4-Piece 6oz Porcelain China Ceramic - Blue
Amount Per Serving: Calories: 287Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 185mgSodium: 1718mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 23g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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