Creamy Chicken or Turkey Noodle Soup
Rich, hearty, and irresistibly comforting, this Creamy Chicken or Turkey Noodle Soup is the perfect way to warm up on a chilly day. Made with tender shredded chicken or turkey, fresh vegetables, and a velvety broth enriched with heavy cream, this recipe delivers all the cozy flavors you crave in under an hour. Egg noodles add the perfect chewy texture, while a hint of thyme and a touch of garlic elevate the classic flavor profile. Whether you're using leftover holiday turkey or cooked chicken, this one-pot wonder is a versatile weeknight meal that's both satisfying and easy to prepare. Serve it with a sprinkle of fresh parsley for a vibrant finishing touch.
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Recipe Information
Ingredients
- 3 cups Cooked chicken or turkey, shredded
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken or turkey stock
- 1 cup Heavy cream
- 8 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 2 minutes to remove the raw flour taste.
Pour in the chicken or turkey stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the shredded chicken or turkey, thyme, bay leaf, salt, and black pepper. Stir to combine, then reduce the heat to low and allow the soup to simmer for 10-15 minutes.
Meanwhile, bring a separate pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
When the soup has finished simmering, remove the bay leaf and gradually stir in the heavy cream. Taste and adjust seasoning as needed.
Add the cooked egg noodles to the soup and stir gently to combine.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8577 mg | 373% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.0 g | ||
| Protein | 244.1 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3250 mg | 69% | |
*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.
