After Thanksgiving Turkey and Noodles
Transform your Thanksgiving leftovers into comfort food perfection with this hearty and creamy After Thanksgiving Turkey and Noodles recipe! Packed with tender shredded turkey, chewy egg noodles, and a velvety broth enriched with heavy cream, this one-pot meal is the ultimate way to repurpose your holiday feast. Aromatic sautéed onions, celery, and garlic infuse every bite with savory goodness, while fresh thyme adds a touch of earthy flavor to balance the rich, creamy sauce. Ready in just 45 minutes, this quick and satisfying dish is perfect for feeding a crowd or cozying up on a chilly evening. Garnish with fresh parsley for a pop of freshness and serve it as an easy, heartwarming meal that’ll keep the holiday spirit alive. Ideal for keyword searches like "turkey leftovers recipe," "Thanksgiving leftover ideas," and "easy turkey noodle soup."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or diced)
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 6 cups chicken or turkey broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the egg noodles in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until they soften and turn translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or turkey broth while stirring, ensuring no lumps form. Bring the mixture to a gentle simmer.
Add the shredded or diced turkey to the pot, along with the fresh thyme, salt, and black pepper.
Let the pot simmer for about 15 minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream, cooking for another 5 minutes.
Add the cooked egg noodles to the pot and toss gently to combine and heat through.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the turkey and noodles in bowls, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 6321 mg | 275% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.7 g | ||
| Protein | 256.8 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
