Servings
Font
Back
0 from 33 votes

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.

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 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

    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-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 Information

Calories 727kcal (36%) Carbohydrates 79g (26%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 162mg (54%) Sodium 844mg (35%) Potassium 958mg (27%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 6249IU (125%) Vitamin C 14mg (16%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

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.