Homemade Turkey Noodle Soup Recipe
User Reviews
5
-
Prep Time
25 mins
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Cook Time
1 hr
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Servings
8
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Calories
727 kcal
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Course
Main Course, Soup
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Cuisine
American
Homemade Turkey Noodle Soup Recipe
Description
The Homemade Turkey Noodle Soup Recipe builds a rich broth by reducing chicken stock with vermouth and butter, then whisking in heavy cream. Fresh vegetables such as onions, carrots, and celery are cooked to soften, and cooked turkey adds protein. Egg noodles are cooked separately to al dente, cooled, and coated with oil to prevent sticking before being combined with the soup.
The soup’s texture is creamy yet broth-based, with tender vegetables and chewable noodles. The addition of hominy and peas adds variation in texture and mild sweetness. This soup offers comforting flavors and can be served as a main dish during cooler weather.
Instructions include detailed preparation steps with options to make the soup ahead of time; it stores well in the refrigerator and freezer. For best results, cook, cool, and store noodles separately to maintain texture when reheated.
Ingredients
- 12 cups chicken stock
- ¼ cup dry vermouth
- 6 tablespoons butter unsalted
- 1 cup heavy whipping cream
- 1 pound egg noodles
- 1 yellow onion peeled small diced
- 4 carrot peeled, thick sliced
- 4 celery thick sliced ribs
- 3 garlic finely minced cloves
- 4 cups turkey large diced, cooked
- 1 ½ cups water
- ¾ cup all-purpose flour
- 15 ounce hominy canned, drained
- 1 cup pea
- ¼ cup parsley finely minced
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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 the soup up to 2 days ahead to allow flavors to meld for a better taste.
- Store covered in the refrigerator up to 5 days or freeze up to 3 months; thaw for 24 hours before reheating.
- Cook and cool noodles separately, coating with oil to prevent sticking; add noodles just before serving for best texture.
- This recipe yields a large batch; scale ingredient amounts as needed for fewer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 79g | 26% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 162mg | 54% |
| Sodium | 844mg | 35% |
| Potassium | 958mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 6249IU | 125% |
| Vitamin C | 14mg | 16% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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