Name: Creamy Turkey Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked turkey, shredded; 2 cups egg noodles; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 small onion, diced; 2 garlic cloves, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 6 cups chicken or turkey broth; 1 cup heavy cream; Salt and pepper, to taste; 2 tablespoons fresh parsley (optional)

When the chill sets in and all you crave is a cozy bowl of something warm and soul-soothing, this Creamy Turkey Noodle Soup hits the spot like no other. I started making this dish as a post-Thanksgiving tradition, but it quickly became a favorite year-round. It’s hearty without being heavy, with tender shredded turkey, soft noodles, and a creamy broth that feels like a hug in a bowl. That perfect balance of flavors and textures makes it deeply satisfying.

One of the things I love most about this soup is how simple it is to pull together, especially with leftover turkey. And even though it’s easy, it feels like comfort food royalty—rich, creamy, and generously studded with fresh veggies. It’s the kind of meal that brings everyone to the table and keeps them going back for seconds (and thirds).

Why You’ll Love This Creamy Turkey Noodle Soup

Perfect for leftovers – a delicious way to use up holiday turkey
Creamy and comforting without being overly rich
Family-friendly with familiar, cozy flavors
One-pot meal for easy cleanup
Customizable with whatever vegetables or pasta you have on hand
Freezer-friendly, so you can always have some ready for a rainy day

What Kind of Noodles Should I Use?

When it comes to noodles in Creamy Turkey Noodle Soup, the beauty lies in flexibility. I usually reach for wide egg noodles because they hold their texture well and soak up the creamy broth without turning mushy. That said, you can use rotini, fusilli, or even broken-up spaghetti in a pinch. Just make sure not to overcook them—nobody likes soggy pasta in their soup!

If you’re planning to freeze the soup or enjoy it over several days, consider cooking the noodles separately and adding them just before serving. This keeps them perfectly al dente and prevents them from soaking up too much of that luscious broth.

Options for Substitutions

I love how this soup adapts to whatever I have in my kitchen. Here are some easy swaps you can try:

Turkey → Use rotisserie chicken or leftover roasted chicken
Heavy cream → Sub with half-and-half or whole milk for a lighter version
Carrots & celery → Add peas, corn, spinach, or kale for extra veggies
Chicken broth → Turkey broth or even veggie broth work just as well
Butter → Olive oil is a great alternative if you’re looking for a dairy-free fat
Flour → Use gluten-free flour or cornstarch to thicken the soup for gluten-sensitive eaters
Noodles → Try whole wheat pasta, gluten-free pasta, or even rice for a different twist

This recipe gives you a framework, but the real magic happens when you tailor it to your taste or pantry!

Ingredients for Creamy Turkey Noodle Soup

Cooked Turkey
The star of the dish—shredded or chopped turkey brings rich, meaty flavor and transforms leftovers into something special.

Egg Noodles
They soak up the creamy broth beautifully and add hearty texture to the soup.

Carrots
Their natural sweetness and soft bite add color and comfort to every spoonful.

Celery
Brings a subtle crunch and earthy flavor that balances out the richness.

Onion
Sautéed onion lays the aromatic base for the soup, deepening the flavor.

Garlic
A small amount goes a long way in giving the broth that warm, savory backbone.

Butter
Used to sauté the vegetables and add richness right from the start.

All-Purpose Flour
Creates a roux with the butter to thicken the soup into a creamy consistency.

Chicken or Turkey Broth
Forms the body of the soup—use a good-quality broth for the best flavor.

Heavy Cream
This is what makes it creamy and comforting—adds indulgence to the broth.

Salt and Black Pepper
Essential for seasoning and bringing out all the other flavors.

Fresh Parsley (optional)
For a bright finish and a pop of color just before serving.

Step 1: Sauté the Aromatics

Melt butter in a large soup pot over medium heat. Add diced onions, sliced carrots, and chopped celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are slightly softened and the onions turn translucent. Add minced garlic and cook for another minute until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir to coat everything evenly. Let the mixture cook for 1–2 minutes to get rid of the raw flour taste. This step thickens the soup later and gives it that lovely creamy body.

Step 3: Add the Broth

Slowly pour in the turkey or chicken broth while whisking or stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until the vegetables are tender and the broth has slightly thickened.

Step 4: Stir in the Turkey and Noodles

Add the shredded cooked turkey and egg noodles to the pot. Simmer for another 8–10 minutes (or according to the noodle package instructions) until the pasta is cooked al dente.

Step 5: Add the Cream

Reduce the heat to low and stir in the heavy cream. Let the soup warm through for a few minutes—don’t let it boil at this stage to avoid curdling the cream.

Step 6: Taste and Season

Add salt and freshly cracked black pepper to taste. Stir well and adjust as needed. Sprinkle in chopped parsley if you like a fresh finish.

Step 7: Serve Warm

Ladle the soup into bowls and serve it steaming hot. Perfect with crusty bread or crackers on the side.

How Long to Cook Creamy Turkey Noodle Soup

From start to finish, this soup comes together in about 35–40 minutes:

Prep time: 10–15 minutes (chopping veggies, shredding turkey)
Sautéing and simmering: 15–20 minutes
Cooking noodles and finishing: 10 minutes

It’s quick enough for a weeknight dinner but cozy enough to feel like a weekend treat. If you’re using pre-cooked turkey and pre-chopped vegetables, it can be even faster.

Tips for Perfect Creamy Turkey Noodle Soup

Don’t skip the roux: It’s key for a silky, thick broth. Cook the flour until it just starts to brown slightly—it builds flavor.
Watch the noodles: Keep an eye on them so they don’t overcook and soak up too much broth. Al dente is best!
Use low-sodium broth: This lets you control the salt level more easily, especially with leftover turkey that might already be seasoned.
Add cream at the end: To prevent curdling or separating, stir in the cream after turning the heat down.
Shred, don’t cube the turkey: It gives the soup a more rustic, homey feel and helps the meat distribute more evenly.
Fresh herbs are your friend: A little fresh parsley, thyme, or even dill can brighten the soup just before serving.
Make it ahead: This soup tastes even better the next day once all the flavors meld.
Store noodles separately if freezing: To avoid mushy leftovers, freeze the soup without noodles and add them fresh when reheating.

Watch Out for These Mistakes While Cooking

Overcooking the noodles: They’ll keep cooking in the hot broth, so pull them off the heat while still slightly firm.
Boiling the cream: High heat can cause it to curdle or separate—always stir in cream on low heat.
Adding too much salt too soon: Broth and turkey can already be salty. Taste before seasoning.
Skipping the roux: Without the flour-butter base, the soup will lack that creamy, comforting texture.
Neglecting the veggies: Make sure carrots and celery are tender before adding the noodles and cream.
Using under-seasoned broth: A good-quality broth is the soul of the soup. Taste it before starting.
Crowding the pot: Avoid using a small pot that can overflow—give ingredients room to simmer comfortably.
Freezing with noodles: They’ll turn mushy. If you plan to freeze, leave noodles out and add them fresh when serving.

What to Serve With Creamy Turkey Noodle Soup?

Crusty Bread

Perfect for dunking into the creamy broth and soaking up every last drop.

Garlic Bread

Adds a bold, buttery contrast to the mild creaminess of the soup.

Simple Garden Salad

A fresh, crisp side balances out the rich texture of the soup beautifully.

Grilled Cheese Sandwich

Go classic comfort with a melty grilled cheese—perfect for dipping!

Buttery Biscuits

Soft, warm biscuits with a pat of butter make the meal extra cozy.

Roasted Brussels Sprouts

Something green and roasted adds texture and nutrition to the table.

Fresh Fruit Platter

A light and refreshing way to finish off the meal, especially for lunch.

Baked Potatoes

For heartier appetites, a baked potato on the side turns this into a full feast.

Storage Instructions

Refrigerator:
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3 to 4 days. If the noodles soak up too much liquid, simply stir in a splash of broth or milk when reheating.

Freezer:
For best results, freeze the soup without the noodles. Cooked pasta tends to become mushy once thawed. Store the broth and turkey mixture in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat on the stovetop, and add freshly cooked noodles.

Reheating Tips:
Gently reheat the soup on the stovetop over medium heat or in the microwave in 30-second intervals. Stir often to keep the texture creamy and consistent.

Estimated Nutrition (per serving, based on 6 servings)

Calories: ~340
Protein: 22g
Fat: 18g
Carbohydrates: 24g
Fiber: 3g
Sugar: 4g
Sodium: ~780mg
Cholesterol: 75mg

Note: Nutrition may vary based on exact ingredients and portion sizes.

Frequently Asked Questions

Can I make this soup with chicken instead of turkey?

Absolutely! This recipe works beautifully with shredded rotisserie chicken or any cooked chicken breast or thigh meat.

Can I make it dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free creamer. Use olive oil instead of butter for sautéing.

What if I don’t have flour for the roux?

You can use cornstarch as a thickener. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the soup before adding the cream.

Can I use frozen vegetables?

Definitely! Frozen carrots, peas, or a mixed veggie medley can save prep time and still taste great. Add them during the simmering stage.

How do I prevent the noodles from getting soggy?

Cook the noodles separately and add them just before serving. This keeps them firm and fresh, especially for leftovers or make-ahead meals.

Is this soup gluten-free?

Not as written—but you can easily make it gluten-free by using gluten-free noodles and replacing the flour with a gluten-free alternative.

Can I make this soup in a slow cooker?

Yes, just sauté the aromatics and roux separately, then add everything (except the cream and noodles) to the slow cooker. Cook on low for 4–5 hours, stir in the cream and cooked noodles at the end.

How do I make it thicker?

Simmer the soup a bit longer uncovered, or increase the flour in the roux slightly. You can also stir in a little extra cream or a splash of half-and-half.

Conclusion

Creamy Turkey Noodle Soup is the kind of dish that wraps you in warmth and flavor with every bite. It’s cozy, nourishing, and endlessly adaptable—perfect for using up leftovers or making something special on a chilly evening. Whether you’re looking for an easy weeknight dinner, a comforting lunch, or a crowd-pleasing potluck option, this soup has your back. Once you make it, it’s bound to become a beloved part of your comfort food rotation.