Creamy Turkey Noodle Soup Recipe using 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.
Servings: 4 servings
- 2 Tbsp oil
- 1 small onion , chopped, about 1 cup
- 2 stalks celery , chopped, about 1 cup
- 1 Tbsp garlic , minced (about 3 cloves)
- 2 tsp thyme , dry
- 2 tsp sage or oregano, dry
- 1 large carrot , chopped or sliced, about 1 cup
- 2 cups turkey or chicken, cooked and cubed
- 7 cups chicken broth or stock
- ¼ tsp salt , more to taste
- 2 cups pasta , uncooked, small type like rotini or macaroni
- 2 Tbsp flour , all purpose
- ½ cup cream
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.
Calories: 321kcal | Carbohydrates: 17g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 2389mg | Potassium: 1003mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4111IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 3mg