Ingredients
Scale
- 2 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 large ribs of celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium turkey or chicken broth
- 2 cups dried wide egg noodles
- 2-3 cups leftover turkey, shredded or diced
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried sage (or poultry seasoning)
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 7-8 minutes, until soft.
- Make the Roux: Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will form a thick paste.
- Build the Broth: Slowly pour in the broth, about one cup at a time, whisking as you go. This ensures the roux dissolves smoothly and creates a lump-free, creamy base.
- Cook Noodles: Bring the soup to a gentle boil, then reduce to a steady simmer. Add the uncooked egg noodles and the bay leaf. Cook for 8-10 minutes, or until the noodles are tender.
- Finish the Soup: Turn the heat to low. Stir in the shredded leftover turkey and the heavy cream.
- Warm & Serve: Let the soup warm through for 5 more minutes. Do not let it boil! Remove the bay leaf, taste, and add salt and pepper as needed. Serve hot!
Notes
- Don’t Boil the Cream!: My most important tip! To keep the soup silky-smooth, add the cream at the very end over low heat. Letting it boil can make the dairy separate.
- Using Rice: If you prefer rice, I recommend cooking it separately! Rice will soak up all your creamy broth as it sits. Just add a scoop of cooked rice to each bowl before serving.
- Extra Thick Soup: For a very thick, pot-pie-style soup, whisk 1 tbsp of cornstarch with 2 tbsp of cold water, and stir this “slurry” into the soup during Step 6. Let it simmer for 1 minute to thicken.
- Freezing: This soup is best fresh! Dairy and noodles can be tricky to freeze. If you must, freeze the soup before adding the cream and noodles (at the end of Step 3).
- Reheating: Leftovers will be very thick (the noodles soak up the broth!). Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it up again.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: American