The absolute best and most flavorful turkey noodle soup, using old-fashioned egg noodles, loads of carrots, celery and onion, cooked turkey breast (or chicken) and a deeply rich poultry broth.
It's the ultimate comfort food!
Featured Ingredients
- Butter: As a fat to saute the veggies and to boost the flavor of the soup.
- Just a tablespoon or two will do!
- Vegetables: Onion, carrot and celery - classic noodle soup veg!
- Turkey or chicken: Use cooked, leftover turkey or chicken (or rotisserie) to make this soup extra simple.
- Egg noodles: Grab a bag of your favorite old-fashioned Amish-style noodles.
- Flavorings: Salt, black pepper, celery salt, mustard powder, thyme and good ol' bouillon (I only use Better Than Bouillon from the jar).
- Stock: Use your favorite store-bought (like Kitchen Basics) or homemade stock or broth.
Step-by-Step Instructions
- Melt butter in a Dutch oven over medium heat.
- Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften.
- Stir in cooked turkey (or chicken).
- Stir in the salt, black pepper, celery salt, ground mustard and thyme.
- Add stock and bouillon and bring to a simmer for 8-10 minutes.
- Add noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft.
- Taste and adjust seasoning, if necessary.
Recipe Substitutions and Alterations
- For the mirepoix: If you don't have fresh onion, carrot and celery, or want a shortcut, grab a bag of frozen mirepoix from the grocery store.
- For the turkey: I make this soup with leftover Thanksgiving turkey or I like to use meat from a rotisserie chicken.
- You can also chop up raw chicken or turkey (breasts or thighs) and cook them with the mirepoix for a bit before adding the seasonings, broth and noodles (just be sure it cooks all the way through before eating).
- For the noodles: Use any egg noodles of any shape.
- You could also try this soup with a short pasta, like orzo or ditalini.
- For the seasonings: Adjust the seasoning as you wish.
- For the bouillon: You can theoretically skip the bouillon, but I don't recommend it. It adds SO much rich flavor.
- If you're looking to cut sodium, buy the low sodium version.
- For the stock: Use stock or broth, store-bought or homemade.
Nutrition Considerations
- To make this gluten free: Use gluten free noodles or pasta.
- Be sure all ingredients you choose are gluten free.
- To make this dairy free: This recipe does not contain dairy.
- To make this vegetarian: Skip the turkey or chicken and use vegetable broth.
- Use additional vegetables to make up for the loss of meat.
- To make this vegan: Skip the turkey or chicken and use vegetable broth.
- Use additional vegetables to make up for the loss of meat.
- Use olive oil instead of butter.
- To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
- To make this egg free: Choose a noodle or pasta that is egg free.
- To make this lower sodium: Cut back on the amount of salt you add to the soup (the beauty of scratch cooking!) and use low sodium bouillon.
Storage Suggestions
- In the refrigerator: Let soup cool slightly. Place in airtight containers; refrigerate up to 5 days. Reheat in microwave or on the stove until heated through (165 degrees F).
- In the freezer: Let soup cool slightly. Place in airtight containers; freeze up to 2 months. Let thaw in refrigerator. Reheat in microwave or on the stove until heated through (165 degrees F).
Chef's favorite soup recipes
- Creamy Chicken Noodle
- Ham and Cabbage Soup with Potatoes
- Squash Lentil Soup
- Loaded Cheesy Potato Soup
- Maple Sweet Potato Soup
- Creamy Tomato Pesto Soup
- Italian Wedding Soup
Turkey Noodle Soup
- Prep Time: 15 min.
- Cook Time: 25 min.
- Total Time: 40 min.
- Yield: Serves 8
- Category: Soups
- Method: Stove-Top
- Cuisine: American
Ingredients
Units
Scale
- 2 tablespoons butter
- ½ medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 2 ½ cups chopped cooked turkey or chicken breast
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon ground mustard
- ¼ teaspoon dried thyme
- 10-12 cups unsalted chicken stock
- 3-4 tablespoons all-natural bouillon (such as Better Than Bouillon)
- ½-pound Amish egg noodles
Instructions
- Melt butter in a Dutch oven over medium heat.
- Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften. Stir in cooked turkey (or chicken).
- Stir in the salt, black pepper, celery salt, ground mustard and thyme.
- Add stock and bouillon and bring to a simmer for 8-10 minutes.
- Add noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft.
- Taste and adjust seasoning, if necessary.
Notes
Substitution Tip: Use rotisserie chicken as a quick and easy cooked protein for this soup.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 258
- Sugar: 2g
- Sodium: 785mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
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