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.
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
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