Creamy Turkey Noodle Soup Recipe
Creamy Turkey Noodle Soup Recipe photo by Taste of Home
Next Recipe

Creamy Turkey Noodle Soup Recipe

Read Reviews
5 2 2
Publisher Photo
I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crunchy-crusted bread. —Carol Perkins, Washington, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1/3 cup butter, cubed
  • 1 medium carrot, shredded
  • 1 celery rib, finely chopped
  • 1/3 cup all-purpose flour
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • 1/2 cup 2% milk
  • 1 cup uncooked kluski or other egg noodles
  • 2 cups cubed cooked turkey
  • 1-1/2 cups shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 285 calories, 18g fat (11g saturated fat), 92mg cholesterol, 823mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein.


  1. In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  2. Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted. Yield: 8 servings (2 quarts).
Originally published as Creamy Turkey Noodle Soup in Simple & Delicious February/March 2017

Reviews for Creamy Turkey Noodle Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
danielleylee User ID: 4484886 263775
Reviewed Mar. 22, 2017

"We made this tonight with leftover turkey breast that we roasted in the slow cooker with thyme. We did not use the butter nor the cheese in this recipe and we only had skim milk on hand so no half and half only skim milk for cream. It was nice and light and had good flavor."

DianeC23 User ID: 141506 263143
Reviewed Mar. 6, 2017

"A very easy soup and incredibly tasty! I didn't even have leftovers the first time I made it! I'll be making this again soon!"

Loading Image