I first spied this soup on Pinterest, and to be honest with you, it looked like the perfect chicken noodle soup. Patty Nguyen posted this soup on her blog and much like mine it was born out of leftover turkey from the holidays. Over the years her recipe morphed into a chicken based soup, but either turkey or chicken will do for this homestyle soup.
As I sit writing this post, the view of pine trees, knee deep snow and pale gray skies make this homestyle turkey soup even more appealing. Although it's 80 degrees F in San Diego, I am truly enjoying a white Christmas in Edmonton, Alberta with my husband's family. It's been fun snuggling in my Uggs and oversized sweaters, hiking in the snow with their three dogs and enjoying everyone opening their presents.
So if you have leftover turkey and a few veggies on hand this soup is incredibly easy to make and is incredibly delicious. Stay warm and enjoy the holidays.
Homestyle Turkey Soup
Prep time: 20 minutes
Cook time: 30-40 minutes
- 4 quarts chicken stock or broth
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 red pepper, diced
- 1/2 large onion, diced
- 3 cups shredded cooked turkey
- 2 cups dried egg noodles
- 1/2 cup flour (reduce to 1/4 cup if you'd like a thinner soup)
- kosher salt and pepper to taste
- Add flour to 1 cup of chicken stock and whisk to form a slurry.
- Add the remaining chicken stock to a large pot and bring to a boil. Add egg noodles and reduce to a simmer and cook according to package directions or until noodles are al dente.
- In a medium saucepan, heat 2 tablespoons of olive oil. Saute the carrots for 5 minutes and then add the celery, red pepper and onion. Cook for another 10-15 minutes or until vegetables are tender. Season with salt and pepper.
- Add vegetables and chicken to the stock and noodles. Cook for an additional 10 minutes and add slurry. Bring to a rolling boil and cook for 3-5 minutes, ensuring that flour is completely cooked. Season to taste