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Hearty Turkey Pasta Soup brings comfort in every spoonful during chilly winter nights. Packed with juicy turkey chunks, soft egg noodles, and nutritious veggies, this filling soup features a smooth, rich broth that'll remind you of homestyle pot pie flavors. Whipped up in half an hour, it's a smart way to transform your holiday turkey leftovers!
Soul-Warming Goodness
I first threw this soup together to use up turkey after the holidays and now my family begs for it year-round. There's something magical about how the silky broth wraps around each noodle while the veggies give such nice crunch and flavor. And it's so quick to make—just what you need when everyone's hungry and you want something hot and filling.
What You'll Need
- Butter: Go for unsalted so you can control how salty your soup turns out.
- Turkey: 12 oz leftover cooked turkey or grocery store rotisserie chicken, pulled apart.
- Vegetables: The holy trinity of onion, celery, and carrot brings that classic taste.
- Garlic: Two cloves chopped small or ½ tsp garlic powder for extra flavor kick.
- Flour: This helps make your soup nice and thick.
- Broth: Use chicken, turkey, or veggie broth as your soup foundation.
- Egg Noodles: Don't overcook them—slightly firm works best.
- Poultry Seasoning: Gives that signature holiday meal taste.
- Half & Half: Makes everything creamy—swap with heavy cream if you want it even richer.
Let's Make It Together
- Finish with Cream
- Turn down the heat and pour in the half & half. Take the pot off the heat and let everything sit for 5 minutes to get thicker before you dig in.
- Add Turkey and Noodles
- Mix in your shredded turkey and egg noodles. Lower the heat to medium-low and cook until the noodles are just tender, based on what the package says.
- Add Broth and Seasoning
- Gradually pour broth in while you stir. Sprinkle in the poultry seasoning plus salt and pepper. Let it come to a light bubble.
- Create the Roux
- Dust the flour over your cooked veggies and stir until it makes a thick paste. Cook for a minute or two so the flour taste cooks away.
- Prepare the Base
- Melt butter in a big pot over medium heat. Cook onion, carrot, and celery until they're soft, around 5 minutes. Toss in garlic and cook one more minute.
Making It Perfect
After making this soup countless times, I've picked up some handy tips. Take your time with the flour mixture—it really matters for getting that smooth, creamy result. I always keep an eye on the noodles and stop cooking when they still have a bit of bite since they'll keep softening in the hot soup. And don't skip that five-minute rest at the end—it's amazing how much the soup thickens up during that time.
Keeping It Fresh
This soup tastes best right after you make it, but it'll stay good in your fridge for a couple days too. When you warm it up again, try adding a little extra broth or cream to get back that nice texture. Just heat it slowly so the cream doesn't break apart. We love dunking crusty bread in ours to soak up all that tasty broth. Nothing gets wasted!
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Frequently Asked Questions
- → Is chicken a good substitute for turkey here?
- Totally! Swap turkey with cooked chicken. They taste similar and cook the same way.
- → How should I keep leftovers fresh?
- Refrigerate in a sealed container for up to 3 days. Add a splash of broth before reheating—pasta can soak up liquid over time.
- → Can I switch out the noodles?
- Sure thing! Use rotini, shells, or any small pasta instead of egg noodles. Just follow the time directions on your package.
- → How do I make this thicker or thinner?
- For a thicker texture, let the pot rest longer as the noodles soak up broth. To thin it, mix in some more broth or water.
- → Why doesn’t this freeze well?
- Creamy soups with noodles don’t freeze perfectly. Dairy might separate, and the pasta turns soft after thawing. It's better eaten fresh.