Description
Rich, comforting Creamy Turkey Noodle Soup blends hearty shredded turkey with silky noodles in a velvety broth. Warm spices and tender vegetables create a satisfying meal you’ll savor down to the last spoonful.
Ingredients
Scale
Protein:
- 2 cups cooked turkey, shredded
Vegetables:
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Base and Seasonings:
- 4 cups (946 ml) turkey or chicken broth
- 1 1/2 cups (355 ml) egg noodles
- 1/2 teaspoon thyme (dried or fresh)
- 1/2 teaspoon sage (optional)
- 2 tablespoons (30 ml) butter
- 1 1/2 cups (355 ml) heavy cream
- Salt and pepper to taste
Garnish:
- Fresh parsley (optional)
Instructions
- Initiate the flavor foundation by gently melting butter in a spacious pot over medium heat, creating a golden base for the aromatics.
- Introduce diced onions, carrots, and celery to the molten butter, allowing them to soften and release their vibrant essence for approximately 5-7 minutes.
- Incorporate minced garlic, stirring briefly to awaken its fragrant notes without burning.
- Cascade the turkey broth into the vegetable-laden pot, complementing with thyme, sage, salt, and pepper to build a robust flavor profile.
- Elevate the liquid to a gentle boil, then reduce to a simmering state, letting the ingredients meld and intensify for 10 minutes.
- Gracefully lower the egg noodles into the simmering liquid, allowing them to cook and absorb the surrounding flavors for 8-10 minutes until perfectly tender.
- Fold the shredded turkey into the soup, ensuring even distribution and complete integration of the protein.
- Transform the soup’s texture by streaming in heavy cream, creating a luxurious, velvety consistency.
- Allow the soup to simmer an additional 5 minutes, enabling the cream to slightly thicken and bind the ingredients.
- Present the soup in warm bowls, optionally garnishing with a sprinkle of fresh parsley for a final touch of brightness and visual appeal.
Notes
- Choose wide, flat egg noodles for the best texture and ability to hold the creamy sauce.
- Use leftover roasted turkey for deeper, richer flavor compared to plain cooked turkey meat.
- Consider swapping heavy cream with half-and-half or whole milk for a lighter version of the soup.
- Prepare extra broth nearby in case the soup becomes too thick during simmering, allowing easy adjustment of consistency.
- If avoiding dairy, substitute coconut cream or cashew cream for a vegan-friendly alternative that maintains creamy richness.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Add fresh herbs like thyme or rosemary at the end of cooking to preserve their bright, aromatic qualities.
- Store leftover soup in an airtight container and consume within 3-4 days for optimal freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 463
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 100 mg