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Homemade Turkey Noodle Soup Recipe
5 from 33 votes

Homemade Turkey Noodle Soup Recipe

Homemade Turkey Noodle Soup combines chicken stock, cooked turkey, egg noodles, and a mix of vegetables like carrots, celery, and onion. The broth is enriched with vermouth, butter, and heavy cream, then thickened with a flour-based roux, creating a hearty and creamy soup.

Prep Time
25 mins
Cook Time
1 hr
Servings: 8
Calories: 727 kcal
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Whisk in the heavy whipping cream until combined and set aside.
  3. 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.
  4. Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Add in the cut-up turkey along with the stock and bring to a boil.
  9. 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.
  10. 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.
  11. Add ½ cup of hot broth from the soup and mix it in.
  12. 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.
  13. Next, stir in the cream and vermouth mixture until combined.
  14. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 727

% 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.