Homemade Turkey Noodle Soup Recipe

This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth. You will love how tasty this soup is and how easily it comes together.   

We eat a lot of poultry in our house because it’s something everyone in my family likes and eats. If you’re in the same boat, try my Turkey Burger or Cornish Hen Recipe.

Turkey Noodle Soup

Turkey noodle soup is a comforting dish of cooked turkey, vegetables, and noodles in a broth. There are many ways to make this soup, and it can be tailored to your liking or what’s available and in season. This soup is a fantastic way to use up and leftover turkey, and in addition, it freezes well.

This recipe is made shaker-style with vermouth, butter, and cream for an unbelievably rich flavor using a few simple ingredients. Watch my video to learn tips on ensuring your noodles don’t overcook in the soup.

Ingredients and Substitutions

• Turkey – You will need a fully cooked turkey that is cut up. It can be fresh, a few days old, or frozen and thawed.
• Stock – Chicken stock is best to use in this recipe. Other options are vegetable stock, water, or brodo.
• Vegetables – I added hominy and peas outside of onions, celery, carrots, and garlic. You can use any leftover vegetables, such as celeriac root, parsnips, potatoes, or turnips. Feel free to use a yellow, white, or sweet onion in this soup.
• Cream – You will need heavy whipping cream for this. There is no substitute.
• Vermouth – Use any brand that is dry or extra-dry vermouth.
• Flour – All-purpose flour acts as a thickening agent to the soup.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
• Noodles – Any egg noodle will work.

How to Make Turkey Noodle Soup

Add the 1 cup of chicken stock, vermouth, and 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, then set it 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 some 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 cook over low to medium heat for 3 to 4 minutes to soften 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.

Make-Ahead and Storage

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: Cover and refrigerate for up to 5 days. Cover and store in the freezer for up to 3 months. Thaw for 1 day in the fridge before reheating.

How to Reheat: Place your desired turkey noodle soup into a saucepot and cook over low heat until hot. 

Chef Notes + Tips

• Cook, cool, and keep the noodles separate so that they do not turn mushy in the soup over time. Store them in a container or plastic bag lightly coated in olive or avocado oil so they do not stick together. Add them to the bowl with the soup when ready to serve it.
• If you plan to eat this soup all in one sitting, feel free to add the noodles to the pot with the soup.
• This recipe makes a lot of soup, so feel free to freeze the extras.
• If you want to scale the soup to fewer servings, hold your cursor over the serving amount and go left or right to scale the ingredients.

More Poultry Recipes

• Chicken Parmigiana
• Turkey Tetrazzini
• Chicken Cordon Bleu
• Chicken Paprikash
• Turkey Pot Pie

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Homemade Turkey Noodle Soup Recipe

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5 from 11 votes

This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth.

Servings: 8

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 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

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: Cover and refrigerate for up to 5 days. Cover and store in the freezer for up to 3 months. Thaw for 1 day in the fridge before reheating.

How to Reheat: Place your desired turkey noodle soup into a saucepot and cook over low heat until hot. 

Cook, cool, and keep the noodles separate so that they do not turn mushy in the soup over time. Store them in a container or plastic bag lightly coated in olive or avocado oil so they do not stick together. Add them to the bowl with the soup when ready to serve it.

If you plan to eat this soup all in one sitting, feel free to add the noodles to the pot with the soup.

This recipe makes a lot of soup, so feel free to freeze the extras.

If you want to scale the soup to fewer servings, hold your cursor over the serving amount and go left or right to scale the ingredients.

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

Course: Main, Soup

Cuisine: American, Shaker

Author: Chef Billy Parisi