Creamy Turkey Noodle Soup Recipe with Leftover Turkey

This creamy turkey noodle soup is great for using up Thanksgiving leftovers. Or any time you have extra cooked turkey on hand that needs to be eaten.

You can easily substitute chicken in this recipe as well. So creamy, flavorful, and filling - this soup is so satisfying and comforting on chilly or cold days.

I used dry sage in this soup, since it's such a great flavor with turkey and is a typical spice used in stuffing mixes. My sons and I were pleased with the results.

My boys are great eaters, and I know when I've hit on a winning recipe when they take their first bite and exclaim, "This is awesome!" What mom doesn't love to hear that from her kids?

Well, they said it again - "Yum, this is awesome!" Hopefully, you will get the same response from your brood when you make this delicious soup for them (let me know)!

What You'll Need

2 Tablespoons oil

1 small onion, about 1 cup, chopped

2 stalks celery, about 1 cup, chopped

3 cloves garlic, minced, about 1 tablespoon

1 large carrot, chopped, about 1 cup

2 teaspoons dry thyme

2 teaspoons dry sage (or oregano)

2 cups cooked turkey (or chicken), cubed

7 cups chicken broth

2 Tablespoons all-purpose flour

2 cups rotini pasta (or other small pasta), uncooked

½ cup cream

How to Make

Preheat Dutch oven or heavy pot on stove top at medium heat. Add oil, onion, celery, garlic, thyme, and sage and stir.

Cook 5 minutes until beginning to brown.

Reduce heat to low-medium (3-4). Add carrot, turkey, broth, and salt. Stir together and cook 30-40 minutes covered or until vegetables are tender.

Add pasta, cover and cook 10 minutes.

Uncover and take ½ cup of broth from the pot to a small bowl or measuring cup. Add the flour to the broth and whisk until smooth.

Turn heat to low. Add the cream to the broth and flour mixture and whisk together. Add to the soup pot and mix in.

Cover and let heat through 5-10 minutes. Stir and serve.

Tips

As mentioned, you can use chicken in place of turkey if that's what you have. You can chop or shred your turkey (or chicken), whichever you prefer.

I like to chop my vegetables in small pieces, which makes the flavors blend together better and the vegetables cook faster. However, if you like sliced carrots in your soup, do what's best for you.

I used rotini pasta in this soup recipe. Other pastas that would work well include macaroni, penne, shells, or bowtie pasta. Use what you have and what you like!

If the soup is thicker than you want, you can always add more broth to the pot. If it's not thick enough, add more pasta (about a handful).

I hope you love this creamy turkey noodle soup as much as I (and my boys) did. Please let me know in the comments below!

More Soups to Love

Slow Cooked Chicken & Corn Soup

Zucchini Potato Soup with Bacon

Ham & Bean Crockpot Soup (using leftover ham)

Chicken & Wild Rice Soup with mushrooms

Corn Potato Chowder (easy & cheesy)

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