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When you've got leftover turkey hanging around, this super creamy Turkey Noodle Soup is the coziest way to dig in. Each bite is full of soothing flavors, with egg noodles soaking up a rich, herby broth and a bunch of veggies that melt in your mouth. Honestly, nothing keeps those holiday leftovers feeling special like this comforting bowl. It's my go-to move after big family dinners.
Irresistible Post Holiday Comfort
You know those days after a holiday meal when you want something easy and comforting? This soup hits the spot big time. The creamy, herbed broth turns turkey scraps into something you'll actually crave again. And the best part? No store runs. The magic happens with the stuff already in your kitchen. Quick, easy, and all the cozy vibes you need.
What Goes In This Bowl
- Frozen Peas: They go in at the end and add fun pops of color and sweetness.
- Noodles: Egg noodles are best since they get extra tasty in the broth.
- Canned Evaporated Milk: This is my favorite shortcut for dreamy creaminess.
- Shredded Turkey: Leftover turkey in the fridge? Let’s make it shine.
- Turkey Broth: Homemade or canned—they both work just fine.
- Flour: Makes everything just thick enough and super lush.
- Herbs: Add basil, parsley, and thyme for top-notch flavor.
- Minced Garlic: Can’t skip fresh garlic—it’s the heart of the soup’s flavor.
- Celery Stalks: Diced up, they add a tiny crunch we all secretly want in our spoon.
- Carrots: Just diced carrots—so much color and a little sweetness too.
- Onion: Opt for a sweet onion for a mellow note in your broth.
- Butter: Don’t hold back here—it’s what makes sautéed veggies magical.
Time To Whip It Up
- Finish With Peas
- Stir in your peas last. Let them warm for a few minutes. Then grab a spoon, taste everything, and tweak it with salt and pepper. Sprinkle fresh parsley for a final touch.
- Simmer Noodles
- Drop the noodles in with the turkey and the evaporated milk. Let it gently bubble till the noodles are just how you like 'em—this takes about 15 minutes.
- Pour in Broth
- Slowly add your broth, whisking, and let the mix start to get thicker, about 5 minutes.
- Make It Creamy
- Dust flour all over your sautéed goodies. Stir things up until you get a thick, smooth mix. This is the magic step for creaminess.
- Veggie Base
- First up, melt your butter in a big pot on medium-high. Toss in onions, carrot, and celery. Give 'em a few minutes to turn soft and yummy, then add garlic and your herb trio for some quick flavor action.
Homemade Turkey Stock—So Simple
Don't get rid of those turkey bones! Here's my trick: chuck 'em in a big pot, pour in water to cover, throw in a few herbs, and let everything gently bubble for three hours. Strain it and you'll have the best soup base ever. It’s crazy flavorful and uses every bit of that turkey you worked so hard on.
Storing Leftovers Made Easy
This soup sticks around just fine. Pop leftovers in a lidded container and stash in the fridge where they'll be tasty for up to four days. For longer storage, dump it in freezer bags and it'll keep a few months. When you're hungry again, warm it up on the stove or zap a bowl in the microwave. Boom—instant comfort.
Perfect Pairings For Your Bowl
Grab some crusty bread or make garlic bread to dip—you won't regret it. If you're old school, go for some saltines. When I want more greens, I’ll whip up a winter chopped salad or kale-berry salad for a fresh zing. Top the soup with a little more parsley and cracked pepper to make things really pop.
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Frequently Asked Questions
- → Is chicken a good swap for turkey?
- Sure thing! Swap turkey for cooked chicken and use chicken broth instead for similar results.
- → How long will this last in the fridge?
- Keep it chilled in a sealed container for 3 to 4 days. Note: the noodles may drink up some broth over time.
- → Can this soup be frozen?
- Since cream-based soups often separate, leave out the evaporated milk if you plan to freeze it. Add it when reheating.
- → What’s an alternative to egg noodles?
- Any pasta works fine—think rotini, shell pasta, or even snapped spaghetti. Cook according to its instructions.
- → Why is evaporated milk used?
- It makes the soup rich but light. Plus, it holds up way better in soups than regular milk.