Creamy Turkey Soup with Homemade Noodles
Cozy up with a bowl of creamy turkey soup with homemade noodles, a comforting dish that transforms holiday leftovers into a hearty feast. This recipe combines tender pieces of cooked turkey with a medley of sautéed vegetables and a velvety cream base, seasoned to perfection. The true star, however, is the fresh, hand-rolled egg noodles, adding a rustic, homemade touch that elevates every spoonful. Simmered in a rich turkey or chicken broth and brightened with fresh parsley, this soup is an ideal meal for chilly nights. Quick to prepare and perfect for a crowd, it’s the ultimate blend of indulgence and nostalgia.
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 large Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 3 cloves Fresh garlic (minced)
- 1 third cup All-purpose flour
- 8 cups Chicken or turkey broth
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 cups All-purpose flour (for noodles)
- 0.5 teaspoon Salt (for noodles)
- 0.25 cup Water
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Whisk in 1/3 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the chicken or turkey broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
Lower the heat and stir in the heavy cream. Add the shredded turkey, salt, and black pepper. Let the soup simmer on low while preparing the noodles.
To make the homemade noodles, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt in a mixing bowl.
Create a well in the center of the flour and add the eggs and 1/4 cup of water. Mix together with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
Divide the dough into two pieces and roll each piece out into a thin sheet (about 1/8 inch thick). Use a sharp knife or pasta cutter to slice the dough into thin strips.
Bring the soup back to a gentle boil and add the noodles directly into the pot. Cook for 8-10 minutes, or until the noodles are tender.
Stir in the chopped fresh parsley and adjust the seasoning with more salt and pepper, if needed.
Serve the creamy turkey soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 8408 mg | 366% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.1 g | ||
| Protein | 290.2 g | 580% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 531 mg | 41% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5169 mg | 110% | |
*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.
