Creamy Turkey Noodle Soup is a hearty, comforting meal that’s made in a single pot and ready in 30 minutes. This easy homemade soup is filled with tender turkey, egg noodles, and healthy vegetables.
This creamy turkey noodle soup is the perfect winter soup recipe. It’s filled to the brim with hearty ingredients like turkey and egg noodles. Plus, there are plenty of healthy vegetables included.
When making this soup, it reminded me of a chicken pot pie, in soup form! It’s cozy, warming, and filling, with a mild herb flavor. This soup can be made with leftover turkey (I’m looking at you, Thanksgiving and Christmas!) or a store bought rotisserie chicken.
My favorite part about this recipe? The entire soup comes together in a single pot on the stovetop. No separate pans needed for boiling pasta or cooking veggies. One stock pot is all you need!
Ready to make soup? First, gather your ingredients.
For this recipe, you’ll need chicken broth, egg noodles (any size is fine), butter, chicken, half & half, garlic, poultry seasoning, all-purpose flour, onions, carrots, and celery.
If you haven’t yet, go ahead and dice or slice up your onions, carrots, and celery. Try to make them a similar size to each other. I like the look of sliced carrots and celery in my soup, but you can dice them up into cubes, too.
Leftover turkey or a rotisserie chicken are perfect for this recipe. You’ll need about 12 ounces of meat. If you don’t have any cooked meat on hand, here’s what you can do. Cube up some turkey or chicken breasts (or thighs), season with salt and pepper, and brown in a skillet with olive oil until cooked through.
Cooking your noodle soup
In a stock pot over medium heat, add your butter. Once melted and hot, add your onions, celery, and carrots. Cook until vegetables begin to lightly brown, then add your garlic and cook an additional 30 seconds.
Next, add the flour and poultry seasoning, stirring to coat your vegetables. This should create a paste. Cook for about a minute, then add your chicken broth, half & half, and egg noodles.
Bring your soup to a boil, cover, and reduce heat to low. Cook your pasta according to package directions for al dente pasta. If you’re using the thin egg noodles like I did, they will cook very quickly, and only need about 3 minutes.
Last, add your cooked meat and stir to incorporate. Remove your soup from the heat. At this point, it’s ready to serve. If your soup looks a little thin, allow it to set for 5 minutes before serving.
How to make soup thicker or thinner
Since you’re boiling pasta in the same pot as your broth, this will help to thicken your soup considerably. If it looks thin at first, allow your soup to set for 5 minutes (off the heat) before serving.
You’ll be surprised at how much your soup thickens over time. As the pasta sits in the soup, it will continue to soak up liquids, making it thicker.
If your soup is too thick, add more chicken broth or water. This may be the case with leftover soup – you may need to add a splash of broth or water before reheating.
Pasta and creamy soups don’t generally freeze well, so I don’t recommend it for this recipe.
More soup recipes
- Chicken Vegetable Soup
- Cajun Chicken Noodle Soup
- Creamy Chicken Tortilla Soup
- One Pot Beef Tortellini Soup
- Creamy Chicken Tortellini Soup
Creamy Turkey Noodle Soup
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 celery ribs sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 4 tablespoons all-purpose flour
- 1 1/4 teaspoons poultry seasoning
- 6 cups chicken broth
- 1 cup half & half
- 6 ounces egg noodles
- 12 ounces cooked turkey or chicken, cubed
- In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
- Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
- Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
- Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.
- If soup is too thin, allow to set for a few minutes to thicken. The pasta will continually soak up liquid and thicken the soup as it stands.
- If soup is too thick, add more chicken broth or water until desired consistency is achieved.
- Soup reheats well the next day, but may need a splash of broth or water when reheating.
- Creamy soups and pastas generally do not freeze well, so I do not recommend freezing this recipe.