Happy Monday! I’m so excited to share this creamy turkey noodle soup recipe with you today – it is PERFECT for using up all that extra turkey you’re going to have laying around in about….four days 😉
I’ve been making a variation on this recipe for a super long time (Sally’s lightened-up creamy chicken noodle soup) and it really is about time I shared this one on the blog. Plus, it’s actually one of Brig’s very favorite dinners! So, kind of a funny story – I volunteered to host a couple of our best friends over for dinner a week after I had Sophie and this is what I made. I was so determined to do everything myself and got wayyy over ambitious and made this soup, along with salad and breadsticks. I was feeling AWFUL. I had had a c-section a week previous, and a newborn that didn’t love sleeping, and so I actually left halfway through dinner (that we were hosting) to take a nap because I was SO tired and had the worst headache – best friend ever, right?! Haha. I left my mom and husband to entertain, and luckily they were so understanding 🙂
I love this creamy turkey noodle soup because it’s flavorful, thick, creamy, and filling…but not heavy. It’s cozy and perfect for these dark, chilly nights that are fast approaching! I hope you love it as much as we do!
Just a tip –> this recipe calls for herbs de provence, and while I know not everyone keeps that around in their cupboard, I HIGHLY recommend that you go out & grab some! It is SUCH a versatile seasoning blend and I use it on a very regular basis. It’s the perfect combination of herbs for this soup!
- 2 T butter
- 1 c diced celery
- 1 c diced carrots
- 1 medium/large yellow onion, diced
- 2 large cloves garlic, minced
- 2 t herbs de provence
- ¼ c all-purpose flour
- 8 cups chicken or turkey broth
- 3 cups shredded turkey meat (can sub with chicken)
- 1 c 2% milk
- 4 c egg noodles
- In a large pot on medium heat, add butter & melt. Add in celery, carrots, onion, garlic, and herbs. Saute until the vegetables start to soften & become fragrant. Mix in the flour & cook for 2-3 minutes.
- Pour in the broth, and increase the heat to high. Bring to a boil, and let boil for 10 minutes, or until the vegetables are soft. Add in the turkey meat, milk, and egg noodles. Simmer until the noodles have cooked through and the soup is thickened. Taste & add more salt or pepper if needed. Serve!