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Want the most snuggly way to use up that turkey from yesterday? My velvety Turkey Noodle Soup gives you a warm hug with each taste. The deep flavorful broth packed with garden herbs, chunky veggies and soft egg noodles turns your leftover turkey into a meal that warms your soul. This easy soup is my go-to method for extending those holiday tastes without throwing anything away.
What Makes This After-Feast Soup Special
When the big meal's done, this soup feels just right. The smooth broth filled with my top-pick herbs changes those turkey scraps into the ultimate comfort dish. And guess what? You probably have everything sitting in your pantry already - no need to run to the store. It's the simplest way to keep that holiday feeling going strong.
Your Ingredients List
- Butter: A nice chunk of butter builds that amazing base when cooking your vegetables. Don't try to cut corners here.
- Onion: I go for sweet onions because they dissolve into the soup and add wonderful taste.
- Carrots: Newly peeled and chopped carrots add natural sweetness and lovely orange color.
- Celery Stalks: Chopped celery brings that light snap we all want in our soup.
- Minced Garlic: Real garlic is a must in my cooking as it makes everything taste better.
- Herbs: My mix of thyme, parsley and basil really lifts the flavor.
- Flour: Just the right amount to create that perfect creamy thickness.
- Turkey Broth: Make your own if you can, but the boxed kind works great too.
- Shredded Turkey: Give those holiday leftovers a tasty new life.
- Canned Evaporated Milk: My trick for getting that smooth, creamy feel.
- Noodles: Egg noodles work best as they drink up all that yummy broth.
- Frozen Peas: A small amount adds bright color and sweet bursts.
Cooking Your Comfort Bowl
- Get Your Veggies Going
- Pull out your largest pot and cook those vegetables in melted butter on medium-high heat. When they're tender and smell good, add in the garlic and herbs and let them cook for a minute.
- Make It Creamy
- Add flour over everything and mix until you get a thick mixture. This is what gives our soup that wonderful creamy texture.
- Put It All Together
- Add your broth and stir until it starts getting thicker, about 5 minutes. Then put in your turkey, evaporated milk and egg noodles. Let it all bubble until the noodles are done, around 15 minutes.
- Add The Last Bits
- Mix in the green peas and warm them through for about 5 minutes. Try a spoonful and add salt and pepper until it tastes just right. Throw some fresh parsley on top to make it look fancy.
Transform Turkey Bones Into Flavorful Stock
Hold onto that turkey frame! Let me share my favorite kitchen move. Put those bones in your biggest cooking pot, cover with water, toss in herbs you like, and let it all cook slowly for about three hours. Drain it and you've got something amazing for your soup. The taste can't be beat, and it feels great using every part of your holiday turkey.
Store It For Later Meals
This soup stays good for days. Put it in a sealed container and it'll remain tasty in your fridge for 3 to 4 days. Want to keep it even longer? Put portions in freezer bags and they'll last a few months. When you're hungry for it again, warm it slowly on your stove or heat single servings in the microwave for a quick comfort food moment.
Round Out Your Warm Meal
There's nothing better than dipping crusty bread or warm garlic toast into this soup. Sometimes I stick with good old saltine crackers. When I want something green on the side, my kale and cranberry mix or winter veggie salad gives the perfect balance. A bit more parsley and some fresh ground pepper on top makes it look like you're serving from a fancy cookbook.
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Common Questions
- → Can I use chicken instead of turkey?
- Absolutely! Swap in any cooked chicken and use chicken broth instead of turkey broth for the same yummy taste.
- → How long does this soup keep?
- It'll stay good in a sealed container in your fridge for 3-4 days. Just know the noodles might soak up more of the broth as it sits.
- → Can I freeze this soup?
- Soups with cream can get weird when frozen. If you want to freeze it, maybe leave out the evaporated milk and add it when you warm it up later.
- → What can I substitute for egg noodles?
- Any pasta does the trick - try some rotini, little shells, or broken up fettuccine. Just cook them as long as the package says.
- → Why use evaporated milk?
- Evaporated milk makes the soup rich but not too heavy. It also doesn't break apart in hot soup like regular milk might.