Turkey Noodle Soup Recipe
My hearty Turkey Noodle Soup is packed with vegetables, tender pieces of leftover turkey, and egg noodles simmered in a creamy broth that is all about comfort. It is filling, satisfying, and ideal for lunch with warm bread or as a cozy dinner during the holiday season.
Ingredients
- 12 cups chicken stock
- ¼ cup dry vermouth
- 6 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1 pound egg noodles
- 1 peeled small diced yellow onion
- 4 peeled thick sliced carrots
- 4 thick sliced ribs of celery
- 3 finely minced cloves of garlic
- 4 cups of large diced cooked turkey
- 1 ½ cups water
- ¾ cup all-purpose flour
- 15 ounce can drained hominy
- 1 cup peas
- ¼ cup finely minced parsley
- coarse salt and fresh cracked pepper to taste
- oil for coating
Instructions
- Add 1 cup of the chicken stock, vermouth, and 4 tablespoons of butter to a medium-sized sauce pot and cook over medium heat until it is reduced to about 1/3 cup. It will be almost like a syrup.
- Whisk in the heavy whipping cream until combined and set aside.
- Add the noodles or pasta to a large pot of boiling salted water and cook for 7-8 minutes or until they are al dente or slightly less.
- Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes.
- Transfer them to a container or plastic bag and lightly coat them in olive or avocado oil. Store in the refrigerator until they are ready to be used.
- Add the remaining 2 tablespoons of butter to a large rondeau or Dutch oven pot over low to medium heat and cook the onions for 10 to 15 minutes or until they turn very light brown.
- Next, add the carrots, celery, and garlic and continue cooking over low to medium heat for 3 to 4 minutes to begin softening the vegetables.
- Add in the cut-up turkey along with the stock and bring to a boil.
- Turn the heat down to a simmer over low to medium heat and cook until the vegetables are tender, which takes about 6 to 8 minutes.
- Once your soup is turned down to a simmer, whisk the flour and water together in a small bowl or container until combined. It should be smooth with no lumps.
- Add ½ cup of hot broth from the soup and mix it in.
- When the vegetables are tender in the soup, slowly pour the flour-water mixture into the soup while constantly stirring until the soup is slightly thickened.
- Next, stir in the cream and vermouth mixture until combined.
- Stir in the drained hominy and peas. Adjust the seasonings with salt and pepper and stir in the finely minced parsley. Serve the soup 1 bowl at a time with the noodles.
Notes
My best tip is all about the noodles! That's right, they can make or break this soup. The key is to cook, cool, and keep the noodles separate so they do not turn mushy in the soup over time. I store them in a container or plastic bag lightly coated in olive or avocado oil so they do not stick together. Then I add them to each bowl with the soup when I am ready to serve it.
Use homemade stock: I love using homemade chicken stock because it adds extra richness to the soup. If you use store bought stock, taste as you go since it can sometimes be a bit salty.
Let it simmer: I always let the soup simmer slowly to help the flavors blend without overcooking the vegetables or turkey.
Add noodles if serving right away: If I know we are going to finish the soup in one meal, I go ahead and add the noodles right into the pot so they can absorb all the flavor.
Watch the thickener: I stir constantly while adding the flour mixture to make sure the broth stays smooth and velvety.
Adjust the seasoning: I taste the soup before serving all the time and adjust the seasoning with a bit more salt or pepper if needed since ingredients can vary.
Make-Ahead: Soup will always taste better the next day as flavors will have the chance to infuse. For freshness, you can make this soup up to 2 days ahead.
How to Store: I cover and refrigerate for up to 5 days. Or, I cover and store in the freezer for up to 3 months. Thaw for 1 day in the fridge before reheating.
How to Reheat: I place my turkey noodle soup into a saucepot and cook over low heat until hot.
Nutrition
Calories: 727kcalCarbohydrates: 79gProtein: 38gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 162mgSodium: 844mgPotassium: 958mgFiber: 6gSugar: 12gVitamin A: 6249IUVitamin C: 14mgCalcium: 99mgIron: 4mg