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Texas Turkey Soup

I'm not really fond of soup, so I was a little hesitant to try this recipe. But after some adjustments over the years, I've come to love this one-of-a-kind turkey soup.
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    10-12 servings (3 quarts)


  • 8 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2 large white onions, halved
  • 2 celery ribs, sliced
  • 3 medium carrots, sliced
  • 1 cup each frozen corn, cut green beans and peas
  • 2 bay leaves
  • 1/2 to 1 teaspoon dried tarragon
  • 3/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • Salt and pepper to taste
  • 1-1/2 cups uncooked noodles
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  • Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender.
  • Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves.
Nutrition Facts
1 cup: 152 calories, 3g fat (1g saturated fat), 40mg cholesterol, 692mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 17g protein.

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Average Rating:
  • JMD Fremont CA
    Nov 28, 2010

    My family hates leftovers. So, using up the leftover holiday Turkey is a challenge. This soup was wonderful. It was relatively quick and had a great flavor. Everyone ate seconds. I increased the carrots to 4 but otherwise followed the recipie. I will definitely make this again.