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Cozy Turkey Noodle Soup

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A warm and hearty soup featuring tender turkey, hearty noodles, and a creamy broth, perfect for chilly days and utilizing leftover turkey.

Ingredients

Scale
  • 1 stick unsalted butter
  • 1 cup shredded carrot (or frozen carrots)
  • 1 rib celery (optional)
  • 1/4 cup all-purpose flour (or cornstarch for gluten-free)
  • 4 cups chicken broth (homemade or store-bought)
  • 1 cup half-and-half cream (or whole milk for a lighter version)
  • 1 cup 2% milk
  • 8 oz kluski or egg noodles (or other pasta shapes)
  • 3 cups cubed cooked turkey
  • 1 cup shredded cheddar cheese
  • 1 tsp salt (to taste)
  • 1/2 tsp pepper (freshly cracked)

Instructions

  1. Melt the unsalted butter in a large pot over medium heat. Add the shredded carrots and optional celery, sautéing for about 5 minutes until softened.
  2. Sprinkle the flour over the sautéed vegetables and stir well, cooking for 2 minutes to form a roux.
  3. Gradually whisk in the chicken broth, scraping the bottom of the pot. Bring to a simmer.
  4. Reduce the heat and add the half-and-half and 2% milk, stirring to combine.
  5. Add the kluski or egg noodles and cook for 6-8 minutes until al dente.
  6. Fold in the cubed turkey, allowing it to heat through for a couple of minutes.
  7. Stir in the shredded cheddar cheese and season with salt and pepper to taste. Stir until the cheese is fully melted.
  8. Taste and adjust seasonings if needed. Serve hot, optionally topped with additional cheese.

Notes

Serve with fresh bread or a simple salad. Store leftovers in airtight containers and reheat over medium heat.

Nutrition

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