Creamy Turkey Noodle Soup Recipe with Leftover Turkey

There’s nothing more comforting than a warm bowl of creamy turkey noodle soup after a busy day. Packed with vegetables, tender turkey, and egg noodles in a rich, silky broth, this soup is an easy favorite year‑round—especially useful for using leftover turkey from a roast or holiday meal.

I make this creamy turkey noodle soup often when I want a simple, satisfying dinner. It comes together quickly, relies on basic pantry ingredients, and tastes like a hug in a bowl. The recipe below produces a hearty pot that serves a family, and it scales easily if you want more. If you prefer a lighter version, you can reduce the cream or use more broth.

Ingredients

• 1 tablespoon butter (salted or unsalted)
• 1 cup onion, diced (yellow or white)
• 2 carrots, sliced into half moons
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2–3 sprigs fresh thyme
• Salt and pepper, to taste
• 8 cups low‑sodium chicken broth (or homemade turkey broth/stock)
• 4 cups cooked cubed turkey
• 6 ounces egg noodles
• 1 cup heavy whipping cream
• 1/4 cup all‑purpose flour
• 1 cup frozen peas
• 2 tablespoons parsley, chopped

How to Make Creamy Turkey Noodle Soup

1. Melt the butter in a large pot over medium heat.
2. Sauté the aromatics: Add the diced onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add seasoning: Stir in the minced garlic, thyme, salt, and pepper and cook for another minute until fragrant.
4. Add broth and simmer: Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes to let the flavors meld.
5. Cook the noodles: Remove any woody thyme stems, add the cubed turkey and egg noodles, and simmer until the noodles are tender—about 8–10 minutes depending on the pasta.
6. Make the cream slurry: In a small bowl, whisk the flour with 1/2 cup water until smooth, then whisk in the heavy cream until fully combined.
7. Thicken the soup: Slowly pour the cream mixture into the soup while stirring to prevent lumps. Simmer 2–3 minutes to thicken slightly.
8. Finish with peas and parsley: Stir in the frozen peas and cook 1–2 minutes until heated through. Remove from heat and sprinkle with chopped parsley before serving.

Step-By-Step Process

Chef Jenn’s Tips

• Use leftover turkey from a roast or holiday meal—this soup is ideal for repurposing cooked poultry.
• To keep leftovers fresh, cook the noodles separately and combine them with individual portions when reheating. This prevents the noodles from absorbing too much liquid over time.
• Store soup and noodles in separate containers for best texture when reheating.
• Customize the vegetables to your taste—corn, green beans, or diced potatoes make great additions.

Make It A Meal

Pair the soup with a crisp green salad and crusty bread to make a balanced, comforting meal. The salad adds a refreshing contrast to the rich, creamy broth, and the bread is perfect for soaking up every last spoonful.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. If the soup has thickened after refrigeration, stir in a splash of broth or water when reheating to loosen the consistency.

Nutrition (Approximate)

This recipe yields about six servings. Per serving (approximately 1.5 cups): ~373 kcal, 38 g carbohydrates, 14 g protein, 20 g fat. These values are approximate and provided as a general guide.

If you try this recipe, adjust the seasoning and cream level to suit your family’s preferences—this soup is forgiving and easy to adapt. Enjoy a warm bowl!